Eel with chives. The eel and chives are chopped into long, thin slices. The final touch is a drizzling of hot oil at tableside to wilt the chives. A quick stir with the serving spoon and it's done.
Salt cured pork belly with bean curd sheets. The pork is just as it sounds. Salt cured, cooked, and served in a simple thickened sauce of its own juices. The white circles are pieces of cartilage, which I found a little too hard to be eaten.
The bean curd sheets are very thin and have a ribbed texture. They are rolled up, tied into knots, and served in the center of the dish. The consistency and taste are very much like pasta and a good complement to the salty pork.
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