One of our sides to go with our boiled Jiaozi at the end of the Supper Club was this salad. It is a hit with veggies, vegans and meat-eaters as taste is so fresh and tangy. We adjusted our flavours to fit a South Western Chinese style salad (like Thai cuisine, with lots of lime,... Continue Reading →

By popular demand from our guests at our April supper club, we are releasing our recipes for our salads that accompanied our dumplings. Starting first, with 'pai huang gua' or smashed cucumber salad. Clare first found this recipe at a chain noodle restaurant just next to Changchun train station in the North of China. The... Continue Reading →