Moose (Changning)

Antique furniture and oil paintings complement the refurbished century-old mansion, whose all-white interior exudes modern European charm. The head chef has over 30 years' experience; Peking duck and Jiangzhe classics are his strong suit. His signature braised lion's head pork balls are prepared differently according to the season – with longsnout catfish and bird's nest from May to July, with crabmeat and roe in stock from August to October.

Seasonal Signature Dish

• The restaurant's signature braised lion's head pork balls are uniquely prepared according to the season.

Historic Ambiance

• Located in a refurbished century-old mansion, the restaurant features antique furniture and oil paintings, blending modern European charm with historical elements.

Culinary Expertise

• The head chef boasts over 30 years of experience, specializing in Peking duck and Jiangzhe classics.

Signature Ingredients

• Lion's head braised pork balls: Signature dish of Moose (Changning); large pork meatballs braised in a flavorful stock, embodying the restaurant's Jiangzhe influence. The core ingredient is pork, but the dish is uniquely distinguished by seasonal variations: from May to July, it features longsnout catfish and bird's nest to add texture and luxury; from August to October, crab meat and roe are added to the stock to impart briny sweetness and depth. This seasonal adaptation makes the lion's head a defining, ever-evolving centerpiece.
• Peking duck: One of the chef's strong suits and a cornerstone of the menu; represents Moose's proficiency in classic Chinese techniques, focusing on crisp skin, tender meat, and balanced flavors characteristic of the Peking duck tradition.
• Longsnout catfish: Seasonal ingredient used in the lion's head dish (May–July); contributes a delicate, mild-fresh flesh that complements the pork balls and enhances texture when paired with the nest, underscoring the chef's use of selected seafood to elevate a traditional preparation.
• Bird's nest: Seasonal luxury addition (May–July) within the lion's head preparation; revered for its prestige and delicate texture, it elevates the dish with a refined mouthfeel and a sense of opulence aligned with Moose's tasting approach.
• Crab meat: Seasonal component (August–October) used in the lion's head stock; adds natural sweetness and brininess to the braised pork balls, enriching the overall umami profile.
• Crab roe: Seasonal accompaniment (August–October) in the stock; provides creamy, briny richness that enhances the depth and complexity of the lion's head dish.