The main task of Cantonese cuisine
The main task of Cantonese cuisine is to preserve the natural flavor of ingredients. For this it uses the methods of operative treatment of food – steaming and quick frying, for which our restaurant use unique wok that can heat up to 1000 degrees.
Take as an example, our dish "Mogu Shala". In its composition blanched in wok with shiitake mushrooms, inoki and black tree mushrooms. They are placed on the boiled lettuce bok choy, season the fish with soy sauce and burned with hot vegetable oil. Decorate with finely chopped ginger, leek, bell pepper and cilantro. Try it!