The main influences are Cantonese, but allegiance is also paid to Shanghai. The shark's fin soup is bulked out with plenty of king crab meat and egg white in a thick chicken broth. The sliced fillet of beef is sauteed soft in black bean paste and served with al dente slivers of bell pepper and green garlic stems. The steamed scallops are as melt-in-the-mouth tender as anything you'd eat in Hong Kong, but the sauce they're matched with is oily and slightly sweet, infused with salt and garlic -- classic "Shanghainese."
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