Braised Softshell Turtle (黄焖甲鱼)
A classic nourishing Chinese dish, tender turtle meat rich in collagen, braised slowly in a savory sauce until fall-apart. Warming and beautifying.
Heji Huimian (Henan Braised Noodles)
A rich lamb broth paired with chewy wide noodles, silky vermicelli, tofu skin, and black fungus – every spoonful captures the essence of Henan cuisine.
Osmanthus Water Chestnut Cake
A classic Jiangnan tea snack combining the sweet scent of osmanthus with the crunch of water chestnuts in a soft, translucent cake.
Leshan Qiaojiao Beef Soup
A traditional delicacy from Leshan, Sichuan. Tender beef, crunchy tripe, rich broth, and fiery dipping sauce create an unforgettable taste.
Seaweed and Raw Crab Salad
A traditional Ningbo cold dish combining fresh raw crab with crispy seaweed, offering sweet and tender crab meat contrasted with savory crispy seaweed.
Pickled Chicken Feet with Chili (Sichuan Style)
A classic Sichuan cold dish with a spicy and sour kick, the chicken feet skin is crunchy and tender, highly addictive once marinated, perfect as appetizer or snack.
Cai Ji Steamed Dumplings
Cai Ji steamed dumplings feature thin, translucent skins and a savory, juicy filling. Made by hand with traditional wrappers, they’re steamed to perfection, best enjoyed with vinegar and ginger for a flavorful family treat.
Hakka Drunken Clams
Hakka-style clams cooked with rice wine, delivering tender meat and rich wine flavor, perfect as a beer snack.
Bang Bang Chicken
A classic Sichuan cold dish with tender shredded chicken and rich sesame sauce, spicy and numbing, refreshing and appetizing.
Zhengzhou Geji Braised Shredded Pancake (Geji Menbing)
A century-old specialty from Zhengzhou, soft noodle pancake strips soak up savory meat juices, creating a hearty and aromatic dish with tender beef.
Enoki Mushroom and Pork Tripe Salad with Garlic Dressing
Crisp enoki mushrooms and tender pork tripe tossed in a spicy, tangy garlic dressing. A classic Chinese cold appetizer bursting with flavor.
Mouth-Watering Chicken (Kou Shui Ji)
A classic Sichuan cold dish, mouth-watering chicken features tender chicken drenched in a spicy chili oil sauce, topped with crushed peanuts and scallions. It's a flavor explosion.
安阳血糕
Anyang Blood Cake is a traditional snack from Anyang, Henan, made with pig blood and buckwheat flour, steamed and pan-fried until crispy outside, served with a garlic vinegar dip.
Pengqi Sauce Jellyfish
A refreshing cold appetizer with crunchy jellyfish and savory crab sauce, offering a unique and long-lasting flavor.
Lushan Mixed Stew
A traditional stew from Lushan, Henan, combining pork, tofu, vermicelli, and vegetables in a savory broth, hearty and warming.
Red Yeast Rice Fried Fish Dumplings
A classic Fujian dish, crispy outside and tender inside. The unique aroma of red yeast rice perfectly complements the fresh fish. The bright red color symbolizes good fortune.
Lamp Shadow Beef (Sichuan Crispy Beef)
A classic Sichuan dish featuring paper-thin beef slices that are crispy, numbing and spicy, translucent like lamp shadows. Perfect appetizer.
郏县饸饹面
Jiaxian Huluo Noodles are a traditional Henan dish, featuring chewy buckwheat noodles in a rich lamb broth with chili oil, aromatic and satisfying.
Yellow Croaker with Silver Thread Noodles
Crispy yellow croaker served atop silky vermicelli, with an artistic presentation that delights both the eyes and the palate.
Tea-Smoked Duck (Zhangcha Duck)
A classic Sichuan delicacy, smoked with camphor leaves and tea, resulting in crispy skin and tender meat with a unique smoky tea aroma.