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Crispy fried Sichuan sausages tossed with wood ear mushrooms, pickled chillies, and fragrant spices in a hot wok.
A vibrant chicken, mushroom, and egg stir-fry flavored with ginger and garlic, served in fresh, crisp iceberg lettuce cups.
A unique Asian salad featuring wakame seaweed and wood ear mushrooms tossed in a savory sesame miso dressing.
Pan-seared wood pigeon served with caramelized red wine sauce, roasted baby leeks, and sautéed wood-ear and wild mushrooms.