After 41 years of cooking Chinese food, I have finally realized my dream of opening a restaurant serving home style Chinese food with good service in a pleasant atmosphere.

My repertoire of recipes includes traditional dishes of many regions of China, including Mandarin, Szechwan, and Hunan Styles, as well as more inventive ones, using Australian lobster, Alaskan scallops, American continental meat, Canadian quail, Mexican Gulf prawns, and California fresh vegetables.

I rely on quality ingredients for flavor and texture. I personally make all the sauces and season the meats. I meticulously train my chefs so that they can duplicate my special dishes exactly in my absence.