The Art of Chinese Cuisine

      Cooking, to the Chinese, is an art, which should delight one's senses. A well prepared dish, according to an old Chinese saying, should appeal to the eye by its coloring, to the nose by its aroma, to the ear by its sound, and most important, to the mouth by its flavor or taste.

      There are hundreds of cooking styles in China, which can be grouped into three different categories. MANDARIN (Northern Chinese): Mandarin style, also known as Pekin style can be generally categorized by its light, elegant, mildly taste and by the liberal use of garlic and scallions. SZECHWAN (Central Chinese): This highly seasoned, hot and spicy food comes from the liberal use of the famous Szechwan pepper. Stir-frying, braising and stewing are most common. CANTONESE (Southern Chinese): Cantonese cooking is characterized by its light seasoning to extract the original taste of the ingredients, light soy sauce, wine and ginger are the most common seasonings.

        It is our great pleasure to welcome you for celebrating your special occasion in our restaurant. If there is anything we can do in order to make your party more pleasant, please do not hesitate to let us know.

      Our waiters or waitresses are always at hand. It is their pleasure as well as their duty to help you select your dinner and serve you.

                                                                                             Thank you

                                                                     Steve & Sue Kao