𝙋𝙊𝙆𝙀 𝘽𝙊𝙒𝙇 𝙘𝙖𝙛𝙚'

The wood-fired Beijing duck at Min Jiang is the result of a meticulous 48-hour preparation cycle, involving a precise curing process and a final roast over applewood. This technique produces a lacquered skin that is served first, intended to be dipped in fine granulated sugar to highlight its melt-in-the-mouth fat and smoky aroma. The succulent meat follows, accompanied by translucent pancakes and a robust trio of garlic paste, radish, and pickled Tientsin cabbage. Beyond the duck, the Bi Feng Tang soft shell crab is stir-fried to a remarkable crispness, buried under a fragrant mound of garlic and chili that provides a pungent, spicy kick. The Alaskan black cod is another technical triumph, its velvety flakes yielding to a rich soy-based glaze and the complex depth of Sha Cha sauce. Each dish reflects a sophisticated understanding of regional Chinese cuisines, presented with a panoramic view that matches the elevated ambition of the kitchen.