Most ingredients and condiments used by Meng Lu, a Xuzhou native, are shipped from Xuzhou by air or sea to the Scottish capital. His brother a restauranteur back home, Meng figured the UK needed a change from Cantonese cuisine, etc. Full story (in Chinese) via this link; read the absolute essentials about Xuzhou via this link.
Diners in Edinburgh Embrace Restaurant Serving Xuzhou “Ground Pot” Speciality
