Authentic ChineseRestaurant in Market Harborough

Marinated for a full day in five spice, steamed until the meat gives way, then crisped to order and carved at your table. Pancakes, cucumber, spring onion, hoisin. It is what most tables order first and what most people come back for.

Noodles pulled by hand when you order them, dropped into a broth built on braised shin, toasted Sichuan pepper and dried chilli. Rich and warming rather than punishing.

A nest of egg noodles fried until brittle, then king prawns and greens spooned over so the noodles soften slowly through the meal. Timing matters, which is why it leaves the kitchen alone.

Simmered gently, cooled, sliced, then returned to a very hot wok with leek and fermented bean paste. Deep and savoury without the heaviness people expect.

Folded by hand each morning, crisped on one side only, served with a black vinegar dip sharp enough to cut through the richness.