Dadaocheng’s Table of Flavors The daughter of the Lee family, born into a dried goods shop on Dihua Street in the 1980s, grew up surrounded by her grandfather’s canned abalone business and her father’s mullet roe trade. These sea treasures became the backbone of the family’s festive feasts. Her love for cooking began as a child, helping her mother make XO sauce and abalone chicken soup, sparking a lifelong passion for quality ingredients. In 2018, The Carp opened its doors, bringing the rich flavors of Dihua Street to Da Dao Cheng’s tables. The wild mullet roe fried rice, fried with fish oil, delivers a distinctive aroma and texture, while premium abalone and fish maw slow-cooked in an 8-hour old hen broth highlight a deep respect for ingredients and culinary craftsmanship. The Carp introduces wild mullet roe to chic afternoon teas and brings abalone fish maw chicken soup into daily dining, creating a dining experience that invites both seasoned gourmands and new food lovers to explore its rich flavors.