The koi jello is a chilled concoction of jellied pigskin molded into the shape of a swimming fish, presented with rings of sliced pepper emerging from its mouth. (Irfan Khan / Los Angeles Times)
Garlic smoked lamb chops with cumin. (Irfan Khan / Los Angeles Times)
An artful presentation of Taichi soup. (Irfan Khan / Los Angeles Times)
Mashed eggplant with minced garlic. (Irfan Khan / Los Angeles Times)
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Rice dumplings stuffed with black sesame. (Irfan Khan / Los Angeles Times)
Skewers with boiled tripe. (Irfan Khan / Los Angeles Times)
Yvonne Xie, left, Crystal Chen and John Chen share braised noodle with mutton soup. (Irfan Khan / Los Angeles Times)
Awu Delicious Food head chef Xiangrui Chen, left, and, visiting from China, chefs Jianfeng Zaho, center, and Tielin Chen. (Irfan Khan / Los Angeles Times)
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Awu is part of a luxury restaurant chain based in the central eastern Chinese city of Zhengzhou, representing the cuisine of Henan province. (Irfan Khan / Los Angeles Times)
