Ben and I had lunch at Yu Xiang Kitchen, near the Guomao area.
A savoury tofu pudding dish; the soy beans add crunchiness; contrast to the smooth tofu pudding.
Bean curd sticks with mushrooms.
Pork rib soup with corn and walnut.
I believed they called this Wild Flower stir fry.
The wild flower looks like cauliflower but with long stems.
Spicy rabbit; the rabbit meat texture resembles chicken breast.
The meal came to RMB234 (CAD39).