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Also popular are the Peking duck, baked free-range chicken with rock salt, diced beef tenderloin with black pepper and the pan-fried eggplant.

From her forays into Sichuan dumplings to Peking duck, mouth watering chicken or twice cooked pork — even Chinese politicians at the highest ranks of the party are taking notice of her popularity on the culinary arts scene.

One done deal: Jiang Nan of New York City, a behemoth in the high-end Chinese banquet scene, will bring its signature Peking duck and soup dumplings to The Bravern in Bellevue.

The banquet featured foods from both nations and included delicacies such as “Consommé of Swallow Nest and White Agaric,” “Shark’s Fin in Brown Sauce,” and “Roast Peking Duck.”

“It’s like eating a Peking duck,” Pang said.