孝感麻糖
A traditional snack from Xiaogan, Hubei, made with crispy sesame seeds and thick maltose syrup. Sweet but not greasy, crunchy and delicious.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
Tender shredded pork in a spicy-sweet tangy sauce with wood ear, carrot, and green pepper. Glossy and vibrant, it's perfect over rice.
Wenzheng Mountain Bamboo Shoots
A classic Anhui spring dish featuring tender bamboo shoots simply stir-fried to highlight their natural sweetness and crisp texture.
Yunmeng Fish Noodles
Made from fresh fish and premium starch, these noodles are tender, smooth, and rich in fish flavor. A traditional Hubei delicacy full of freshness.
Tiger Skin Hairy Tofu (Hu Pi Mao Dou Fu)
Anhui province's classic dish. Fermented tofu is pan-fried until golden and crispy outside, soft inside. Served with spicy dipping sauce, offering a unique flavor.
Shredded Pork with Green Peppers
A classic home-style dish with crisp green peppers and tender shredded pork in a savory sauce. Quick and delicious.
Huizhou Yipin Pot
Layers of ingredients simmer in a clay pot, yielding a rich broth. The harmony of meat and vegetables embodies Huizhou cuisine, a heartwarming winter dish.
Twice-Cooked Cured Pork Belly (回锅腊肉)
A flavorful Sichuan dish featuring cured pork belly with garlic sprouts in a spicy, savory sauce. The meat is tender, slightly chewy, and irresistibly aromatic.
Red-Braised Civet Meat
Civet meat is tender and succulent, braised to a glossy crimson red, rich in soy aroma with a sweet-savory balance. A nourishing winter classic.
Stir-Fried Flower-Cut Squid
Squid scored into flower shapes, crisp and tender, stir-fried with celery and carrots in a savory sauce. A classic Cantonese quick stir-fry.
Stir-Fried Chinese Bacon with Garlic Sprouts
Salty cured bacon meets crisp garlic sprouts in a quick stir-fry. This simple and flavorful dish is a perfect companion to steamed rice.
Stinky Mandarin Fish (Chou Gui Yu)
Though pungent in aroma, this fish is incredibly tender and flavorful. A classic dish of Anhui cuisine that captivates the palate.
Sichuan Cured Pork (La Rou)
This classic Sichuan home-cooked dish stir-fries smoked cured pork with crisp garlic scapes. The pork is rich but not greasy, packed with smoky aroma.
Peanut Soup (Fujian Sweet Soup)
A warm, silky peanut soup – a beloved Fujian dessert with rich peanut aroma, meltingly soft peanuts in sweet syrup, comforting and satisfying.
Crab Roe Shrimp Cup
A delicate steamed dish of shrimp paste filled with crab roe, tender and smooth, perfect for entertaining.
Sichuan Pickles
Sichuan pickles are sour, spicy, and crunchy, perfect for stimulating the appetite and cutting grease. Made with seasonal vegetables and aged brine, they are simple yet full of flavor.
Taro Paste
Silky smooth and sweet, this traditional Chinese dessert is a must-have at banquets, evoking nostalgic home flavors.
Huo Hong Yu (Smoked Fish)
A classic Anhui dish, Huo Hong Yu is known for its unique smoky flavor from traditional smoking process. The fish is crispy outside, tender inside, with a beautiful reddish-brown color.
Shredded Chicken Cold Noodles
A classic Sichuan cold noodle dish with tender shredded chicken, smooth noodles, rich sesame sauce, and a tangy spicy kick. Perfect for summer refreshment.
Xianggu He (Stuffed Mushrooms)
A delicate dish featuring tender mushroom caps filled with savoury meat stuffing, steamed to retain natural juices, finished with a glossy sauce.