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Sichuan · Old Toronto · $
Cantonese & Dim Sum · Old Toronto · $
Seasonal proteins over rice cooked in a clay pot — the bottom crust is the prize, and good versions here develop real char
The house signature: silky Yunnan-style rice noodles in a simmering clay pot with a bold numbing-spicy broth, customizable toppings, and a heat level that lingers pleasantly
Hot Pot · Old Toronto · $
Rice slow-cooked in a clay pot until the bottom layer crisps into a golden crust, topped with your choice of protein — the soy-glazed chicken or preserved sausage versions are the standard orders
Cantonese & Dim Sum · North York · $$
Sticky rice cooked in a clay pot with your choice of protein (lap cheong and chicken is the classic) — the crust that forms on the bottom is the point
Cantonese & Dim Sum · Old Toronto · $$
Fragrant rice with your choice of topping (lap cheong, chicken, or mixed) cooked in earthenware — crispy bottom layer is the payoff
