D.I.Y. Dumpling Party

A refreshing, crunchy, cucumber sliced into a snake. It swims in a tangy yuzu soy sauce, with a kick of Sichuan peppercorn and sesame oil.

A high grade, old tree, artisanal blend of Xiang Tu ripe puerh (2016) and 7572 ginseng aroma (2000) from Kunming, Yunnan; Custom pressed for Wudang West

Richly flavored toasted mung beans blended with coconut milk and condensed coconut milk. Served cold.

Asian aromatic greens, savory shiitake, and luxurious notes of truffle. Chrysanthemum greens, Chinese chives, Marinated Shiitake, Sprouted Silken Tofu, & French Summer Truffle Salt. (Also w/ salt, chinese mushroom bouillon, potato starch, sesame oil, and corn oil)

Fresh, vegan take on beloved classic! Impossible pork and green onions are blended with a mushroom-based 'oyster' sauce for a touch of sweetness. A slow-infused scallion oil made with shallots, star anise, ginger, and sichuan peppercorn brings it all home to mouth-watering perfection.

Shredded carrots and plant-based beef come together in this vegan reimagining of a regional favorite. The secret ingredient here is a soy-based, Korean-style BBQ sauce, brightened by a handful of finely chopped cilantro.

Traditional Taiwanese-style zhajiang sauce loaded with garlic, scallion, and fermented soy bean paste. Nontraditionally blended with tahini and then topped with toasted walnuts, daikon cress, edamame, and Tajine.

A spicy, aromatic oil made with Sichuan peppercorn, star anise, and dried chilis. It is infused with garlic, ginger, and scallion.

A rich, aged vinegar made from fermented rice. It is sweetened with a touch of sugar and seasoned with a hint of salt.