AFTER swimming in the heated pool, with a side of making out, Luo Yan and Shen Ji Yun went to the lounge lobby. They had tea and listened to traditional Tibetan string instruments playing in the background. When that was over, they took the golf buggy to Cai Lin Xuan.
It was the resort's specialty restaurant, known for its focus on local flavors. It was smaller than the main dining hall, with a more intimate feel. But just like in Bo Ri Village, the menu featured dishes inspired by Tibetan and Sichuan cuisine, made with ingredients sourced from the surrounding region.
Luo Yan and Shen Ji Yun chose a private booth. In the center of the table sat a clay pot of braised beef short ribs, the meat dark and tender in a rich sauce. Beside it were wok-fried river shrimp with dried chilies, stir-fried wild mushrooms, and a small bowl of pickled vegetables. A pot of jasmine tea sat off to the side.
