Fresh romaine leaves tossed with provolone cheese, smoked honey ham, dried cranberries and dripped with ginger salad dressing.

Black pepper leek and chicken stir-fry.

Larry’s signature chicken soup. It was delicious! Boil chicken, dried dates, ginger, leak and black fungus in one pot on low heat for an hour.

When served, sprinkle with fresh cilantro leaves.

Voila, those eight soup dumpling babies made a steamy start to our meal.

Tender pork stuffing soaked with flavorful juice wrapped in silky semi-translucent skin. The first bite was nothing but satisfying.

“Ji Mao Cai”, or Chicken Feather Veggie by direct translation. This is the real deal when it comes to Shanghainese veggies. Biting on them feels like nibbling over sprouts of baby bok-choy.

Braised fish stomach. The fatty fish meat went well with the thick soy sauce, and the fresh scallion sprinkled on top added just the right touch of twist in flavor.