Chinese cuisine is known to be a little different. Their culture calls to "waste not, want not" as they cook, meaning ingredients both conventional and unique are pulled together and not a single part of the plant or animal goes unused. This conservationist method of cooking can be spotted just by looking at the diversity of ingredients on the menu at Restaurant Salon Caton. Fried rice is tossed with colorful peas and green onions and topped with slightly pink shrimp. Pak cheng soup is piled with slices of beef and mixed with baby corn. Whatever the dish, their entrees embrace the uniqueness of Chinese culture and food, creating plenty of flavor and color.