Tracked on 1 list across 1 authority.
The young chef-owner learnt his craft from his father, a renowned master in Huaiyang cuisine. At this restaurant, he flaunts solid technique, with his simple, well-made – and competitively priced – Huaiyang fare. The brine-poached pigeon has juicy, silky meat and imparts lingering umami. Check out the chef's recommendations on the blackboard, too. Certain painstakingly made dishes, such as sweet and sour "squirrel" mandarin fish, and eight treasure gourd duck, need to be pre-ordered.
Hou Pin Xiao Yuan appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
