Tea infusion menu at Zuan Yuan

Throughout the month of April, Zuan Yuan will serve a menu of tea-infused dishes such as the double boiled shark’s fin soup with pear and chrysanthemum flower, stir fried scallop with wolfberry and 'Wu Loong' tea and the ubiquitous green tea cake as dessert. Chinese, jasmine and chrysanthemum tea leaves are used in savoury dishes.