How did they get the date inside the fried spring roll? Overall it seems like a very interesting meal. Do you know if imperial cuisine presents dishes like that or did they present the dishes like French restaurants?
Those are some interesting looking cups in the picture. (Or are those teapots?)
I remember at a time Chinese in Paris are various regional specialties cooked by Wenzhou immigrants. What’s the source of the latest shift towards better Chinese food? Immigrants from a larger geographical region?
