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Tea-smoked duck balances crispy skin and succulent flesh with a smokiness that underlines rather than overwhelms. Fish fillets are dipped in light nori-flecked batter and deep-fried to a golden crispness served with a traditional dark vinegar, it’s a fusion take on the English fish fry. A generous dish of preserved vegetables braised with dried bean curd and edamame demonstrates the many ways that soybeans appear in Northern Chinese dishes.

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