New taste of old Canton

The seafood branch of Tang Palace in Beijing offers a combination of classic Cantonese with inspirations from other culinary traditions－plus Canadian lobsters. [Photo provided to China Daily]

The dish looked like ordinary marinated pigs' feet but lighter in color. One bite makes a diner eager for more.

The feet had a crunchy outside layer and tender inside, as well as some crunchy, meaty tendons. The flavor comes from the combination of ginger, oil, shallots, star anise, soy sauce and cooking wine. The meat tasted a little sour overall－but delicious.

Spicy scallops with garlic, chilies and rice vermicelli was another appealing dish. It was spicy and flavorful, and wafted an inviting aroma without a trace of fishy smell.

The dim sum are also must-tries.

My favorites are the durian cakes and mushroom steamed buns. The durian cakes had very crispy skins filled with milky durian paste. The steamed buns were very cute. They were shaped to look like mushrooms.

If you go

10 am-22 pm, 4/F, Full Link Plaza Building B, 18 Chaoyangmen Wai Dajie, Chaoyang District, Beijing. 010-688-9388, 010-65883266.