Fusion Cuisine

Zhou Siwei, the founder of Little Bao Restaurant, launched the Chinese-style three-yellow fried chicken buns. It is both an innovative dish and a fusion dish. Its concept can well express the characteristics of Hong Kong. Zheng Yongqi believes that the biggest common point between Chinese and French cuisine is abalone sauce. He uses traditional ingredients in Chinese abalone sauce and Western ideas to launch a dry abalone sauce without thickening.