We have waited all winter to say Hello Spring, especially it has been a long New York winter. Now spring is just around the corner, let’s make the most of it with authentic Sichuan food. Let’s begin with spring vegetable.
We strongly recommend pea shoots. They have soft leaves, curly-cue tendrils and watery stems holding the promise of spring. Most common way to cook pea shoots is simple stir fry. It is delicious. But to make it even more appealing to sophisticated gourmet tongue, our chef created Pea Shoots Casserole with Dry Shredded Scallops In Egg Sauce. The refreshing taste of pea shoots mixed with delicious umami flavor from scallop, this is one of our most popular dishes.