Wang Changrong, 48, the head chef of the restaurant, curated a selection of seasonal dishes for the Dutch diners. These included Kalimeris buns, steamed lotus root stuffed with glutinous rice, and stir-fried shepherd's purse with spring bamboo shoots. The seasonal ingredients were sourced from the Yangtze River region.

"Our guests had diverse dietary preferences, with some being vegetarian and others avoiding pork or seafood. So, we tailored the menu to accommodate their specific requests," he explains.

For the Kalimeris bun, Wang added pine nuts to enhance the aroma of the Kalimeris, a flower from the aster family.

Even the cold tomato dish was full of creativity. Though it appeared simple, the tomatoes were filled with walnut paste.

"We don't aim for complex flavors, just freshness," Wang explains.

The restaurant's steamed large yellow croaker and Huaiyang lime beef short ribs stand out as favorites among diners. Wang marinates the short ribs in fragrant herbs, then fries them until tender. During frying, a secret sauce infused with lime and green peppers is added.

The savory yet refreshing flavor combination is widely enjoyed by customers. Additionally, the exquisite presentation of the dish prompted the Dutch diners to take photos with their smartphones.