The creative, authentic Chinese fare served on the first floor of this charming residential row house includes traditional clay-pot dishes as well as wok specialties like beef with fresh baby bok choy and chicken with peanuts and chili peppers. The dry-fried green beans (sautéed with flecks of pork, black beans, preserved vegetables, and garlic) are a house specialty, as is "mock eel," braised shiitake mushrooms served in a crispy ginger sauce. All dishes can be made
without meat. Try the dim sum on Sunday from 11:30–1:45.
May 1, 2003
The food here is incredible- this is not the average american-chinese food. You will likely encounter flavor combinations that you've never tried before! A little pricey for Vermont, but worth every penny.