Drunken Chicken with Rice Wine Lees
A classic cold appetizer featuring tender chicken infused with aromatic rice wine lees and yellow wine, with crispy skin and savory-sweet taste, perfect for summer.
Dongpo Braised Pork Hock
A classic Sichuan dish featuring tender, glazed pork hock with a rich, savory sauce that melts in your mouth. A legendary recipe inspired by Su Dongpo.
Luoyang Water Banquet Peony Swallow Dish
Originating from the Luoyang Water Banquet, this dish mimics bird's nest with finely shredded radish, steamed into a peony shape, served in a clear broth. Elegant and exquisite.
Sauerkraut Fish (Suan Cai Yu)
A classic Sichuan dish featuring tender fish fillets in a tangy and spicy broth, with pickled cabbage adding depth and zest.
Henan Qiang Guo Mian (Scallion-Infused Noodle Soup)
Henan Qiang Guo Mian features a fragrant sizzling base of scallion, ginger and garlic, rich broth, and chewy noodles—a comforting bowl for any day.
Stir-fried Conch Slices with Red Fermented Rice (Dan Zao Xiang Luo Pian)
A classic Fujian dish with crispy conch slices and rich fermented rice aroma, beautifully presented in red and white, refreshing and delicious.
Wan Tuo (Buckwheat Steamed Cake)
Wan Tuo is a traditional Shanxi snack, buckwheat batter steamed to translucent and chewy, mixed with garlic, vinegar, and chili oil, sour and spicy, appetizing.
Spicy Chicken (La Zi Ji)
A classic Sichuan dish with crispy outside and tender inside chicken, numbing and spicy, loaded with dried chilies and Sichuan peppercorns, incredibly addictive.
Chicken Broth-Blanched Sea Clams
A classic Fuzhou dish: crystal-clear chicken broth and tender, sweet sea clams quickly blanched to perfection, showcasing the pure, delicate flavors of Fujian cuisine.
Pi Zha
Pi Zha is a traditional snack from Anyang, China. Made with sweet potato noodles and starch, it is steamed to a soft, chewy texture, then pan-fried until crisp. Serve with garlic vinegar sauce for a delicious contrast.
Sichuan Boiled Fish (Shui Zhu Yu)
Tender fish fillets in a fiery red chili oil broth, with the numbing sensation of Sichuan peppercorns and the heat of dried chilies creating an irresistible dish.
Shao Pian Zao Ji
A classic cold dish from Shanghai, featuring tender chicken slices infused with fermented rice wine aroma. Served chilled, it’s a perfect summer appetizer.
焖子
A soft and chewy traditional northern Chinese snack, pan-fried until golden and crispy, served with a fragrant garlic dipping sauce.
Fish-Fragrant Shredded Pork
A classic Sichuan dish with a perfect balance of sweet, sour, and spicy flavors. Tender shredded pork paired with crunchy vegetables in a rich, aromatic sauce that's irresistible over rice.
Snowflake Chicken
Tender chicken slices in a light sauce with fluffy egg-white snowflakes – a classic, elegant dish that melts in your mouth.
Sweet and Sour Wakua Fish
Crispy on the outside, tender inside, these golden fish chunks coated in a glossy sweet and sour sauce are irresistibly appetizing.
Tai Chi Prawns
An exquisite traditional dish, forming shrimp meat into a Taiji pattern in two colors. It features tender, smooth texture and symbolizes balance.
Crispy Fried Eggplant Pockets
Crispy on the outside, tender and juicy inside. Eggplant slices stuffed with seasoned pork, battered and deep-fried until golden. An irresistible Chinese home classic.
Clear Simmered Whole Chicken
A whole chicken simmered in clear broth until tender and flavorful. A nourishing, comforting dish perfect for winter.
Fuqi Feipian (Sichuan Beef Tripe Salad)
A classic Sichuan cold dish featuring beef offal and tripe in a spicy, numbing chili oil sauce, topped with sesame and peanuts. Irresistibly flavorful.