A Chinese restaurant straight out of a picture book: red velvet upholstery, dark wood, blue-and-white vases and orchids create an almost nostalgic atmosphere. Behind the classic décor, however, lies a kitchen that consistently cultivates regional Chinese culinary art – warmly accompanied by service that guides its guests with great pleasure thr
„Best to come with several people and share plenty of dishes. The homemade dumplings are among the best in the city, and if you ask for recommendations, you'll quickly discover that Sichuan cuisine can do far more than just fiery heat.“
Homemade dumplings, Gong Bao Ji Ding, twice-cooked pork belly or crisp cucumber salad with tripe show the great range of Sichuan cuisine. Chilli plays an important role, but garlic, ginger, pepper, acidity and fermented seasonings are just as crucial. The result is a cuisine full of depth, aroma and balance.
China has no single national cuisine. Ming Dynastie deliberately devotes itself to the time-honoured cuisine of Sichuan, showing how varied Chinese food can be beyond the well-known classics. Authenticity here doesn't mean spiciness for its own sake, but craftsmanship and aromatic balance.
Mo Ruhetag (außer Feiertag)
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