Fujian Stir-fried Conch Slices with Red Yeast Rice (Dan Zao Xiang Luo Pian)
A classic Fuzhou dish featuring fresh conch slices quickly stir-fried with red fermented rice. Crisp, tender, and rich in aroma.
Scalded Clams in Chicken Broth (Fujian Style)
The delicate sweetness of clams is elevated by the rich chicken broth, a classic clear soup from Fuzhou that requires precise timing for ultimate tenderness.
Shanghai-Style Sliced Chicken in Fermented Rice Wine
A classic Shanghai cold dish featuring tender chicken slices marinated in fragrant fermented rice wine lees, boasting an exquisite balance of savory and subtle sweetness. Perfect as an appetizer.
Snow Chicken (Xuehua Ji)
Snow Chicken is a classic Sichuan stir-fry dish featuring tender white chicken slices with colorful peppers in a light sauce. Delicate and delicious.
Stewed Whole Chicken in Clear Broth
A classic clear stewed chicken dish with delicate flavor, tender meat, and nourishing broth, perfect for family meals.
Dragon Body Phoenix Tail Prawns
An exquisite Chinese dish where prawns are elegantly shaped like phoenix tails, steamed to tender perfection and glazed with a light savory sauce. A centerpiece for banquets.
Soft-Fried Fish with Pearl Lotus Root
Tender fish fillets and crisp lotus root are bathed in a glossy sweet-sour sauce, with lotus seeds resembling pearls—an elegant, flavorful dish.
Seven-Star Fish Ball Soup
Hand-made fish balls, springy and tender in a clear broth with seaweed and scallions, a classic Fujian comfort soup.
Ban Zhi Gan Bei (Thimble-Shaped Scallop and Shrimp Cakes)
An elegant steamed dish shaped like a thimble, combining dried scallops and shrimp paste for a springy, umami flavor, finished with a glossy sauce.
Drunken Pork Ribs
A classic Fuzhou dish from Fujian, China. Deep-fried pork ribs are coated in a sweet-sour sauce with rich rice wine aroma, crispy outside and tender inside, absolutely delightful.
Lychee Pork
A classic Fujian dish named for its lychee-like appearance. Crispy outside, tender inside, coated in a sweet and sour sauce that delights the palate.
Buddha Jumps Over the Wall
An opulent Chinese stew of premium meats and seafood, slow-cooked until incredibly rich. Its aroma is said to be so tempting that even Buddha would jump over the wall to taste it.
Egg Shumai
Egg Shumai is a delicate Jiangnan dim sum, featuring golden egg skin wrapped around a savory filling, steamed to tender perfection, bursting with flavor.
Beauty's Liver
Beauty's Liver is a classic Nanjing dish made with duck pancreas, known for its tender texture and delicate flavor, named for its beautiful appearance.
Farewell My Concubine (Braised Turtle and Chicken)
A legendary Chinese dish where turtle and chicken are slowly braised to create a rich, aromatic broth. Tender meat and deep flavors evoke history and romance.
Saltwater Prawns (Yan Shui Xia)
Using the simplest poaching and salt seasoning, this dish maximizes the natural sweetness and bouncy texture of shrimp, perfect for family dinners and festive banquets.
Tea-Smoked Chicken
A classic Chinese dish combining the fragrance of tea and smoking. The chicken is tender and juicy, with a golden, glossy skin and a rich aroma.
Suzhou-Style Smoked Fish
Suzhou-Style Smoked Fish is a classic Chinese cold appetizer. Fish fillets are double-fried to crispy perfection, then soaked in a sweet-savory marinade, resulting in tender, flavorful bites.
Lamb Hidden Fish
A historic dish from Xuzhou, lamb and crucian carp are stewed together, creating a harmonious blend of flavors. The milky broth is rich and nourishing for winter.
Dazhu Gansi (Braised Tofu Shreds)
A classic Huaiyang dish, fine tofu shreds simmered in rich chicken broth, delivering a silky texture and savory depth.