The noodles with consommé and duck feature high quality materials as well as slaughtering and processing of early autumn live duck. Cooking is key. Use fresh onion gingers to remove the strange smell so that the dish tastes both fresh and crisp. The “three clean” method is particularly important, namely: blanching, washing with soap, and oil cleaning. According to the season, use the hot cylinder and drop in a cold containing cylinder. Kunshan duck has a fresh color, tender meat and delicate skin. The duck tastes crisp and delicious, with a milky white and slightly yellow appearance. It tastes slightly salty. Customers who try it once will like the dish forever.

There are 28 staff members in Kitchen Pavilion equipped with advanced skills. There are two advanced chefs, three level-two chefs, four level-three chefs, one level-two dim sum chef, one class-two party designer and two level-three restaurant service staff. The 13 staff members account for 46 percent of the entire staff. Manager Liu handles affairs for Kitchen Pavilion. Xu Tianlin is a veteran chef in Kunshan, and he has been a store consultant for years. In recent years, at the invitation of colleagues from Shanghai, Nanjing, Zhenjiang, Nantong, Changzhou, Wuxi, Suzhou, Zhangjiagang, Taicang county, Wujiang county and other areas, Xu has cooked and won public praise.

Add: No 155, Tinglin road, Kunshan

Tel: 0512-57553979