In the mood for Chinese culinary classics? Break out the cheongsams for TTDI’s new Yi Jian Zhong Qing, lit by a longing for lacquered roast duck and lust for luscious char siew.
Yi Jian Zhong Qing doubles as a baijiu bar; couple the duck drumstick noodles (crisp-skinned and fragrantly fleshy, perfumed with possibilities) and salted egg yolk char siew (as seductive as a forbidden affair) with cocktails that whisper secrets of xiang pian tea-infused baijiu with rice wine and elderflower.
