Spanish cattleya cream pudding. [Photo by Dong Fangyu/China Daily]

For example, traditional Spanish paella rice tends to be overly crisp and chewy to Chinese palates - a softer and gummy rice texture is preferred. So at Saffron, you would be asked how you want the paella rice to be cooked when you order: soft or hard.

We have the combo two-flavor option: Ink paella and seafood paella in one pan. The presentation, says Li Yaoyang, was inspired by Chinese two-flavor hotpots, which are divided into two half-sections to offer more variety at one table. Fresh, quality seafood is plentiful: Scallops are particularly large, meaty, and tender. The whole portion is generous, suitable for two to four persons.

The carpaccio has a melt-in-the-mouth texture, topped with minced garlic and grated Parmesan cheese. The chef says the thinly sliced beef sprinkled with spices was marinated beforehand and then quick-fried for the sake of coloring, and afterward put into the fridge for cooling.

The course I love most is patatas bravas, a potato dish native to Spain. It is one of the best tapas dishes I've ever had. My preconceived idea - spuds in tomato sauce - has never much excited my taste buds, but this version is an exception.

It's neither too spicy nor creamy, taking on a bit of sweet-and-sour flavor. The potato chunks are roasted instead of fried, so the result is less greasy with a crispy, scorched surface but tender inside. I also like the texture of the accompanying sauce, with a small amount of pureed tomatoes, fresh tomatoes and a little chili paste blended together.