in season:
winter menu

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white yam

Of the hundreds of varieties of sweet potatoes, white sweet potatoes are perhaps the most often stir-fried in Northern China. The skin is purple, but the flesh is firm and white. Before they’re stir-fried, we wash them vigorously to retain its texture.

red cabbage

Red cabbage only gets prettier when it’s pickled; the tougher leaves soften and become more fragrant after a short pickle in rice vinegar, peppers, sugar, and salt.

cauliflower

In Northern China, cauliflower can be pickled, braised, roasted in coals. To coax out their subtle sweetness, we slice and stir-fry our cauliflower at a very high temperature with soy sauce, aromatics, and fermented tofu.