Three Treasures of Cured Meat
Cured pork belly, sausage, and duck leg come together in a savory, rich stir-fry with garlic sprouts. A heartwarming Cantonese home-cooked dish perfect with rice.
Bingtang Xianglian (Lotus Seeds in Rock Sugar Syrup)
A delicate Hunan dessert soup with soft, creamy lotus seeds in a clear rock sugar syrup. Best served chilled for a refreshing summer treat.
Steamed Assorted Cured Meats (Lavei Hezheng)
A classic Hunan dish that combines cured pork belly, sausage, and fish, steamed together to create a rich, savory flavor with tantalizing aromas.
Oil-Drizzled Spicy Numbing Water Bamboo (You Chi Ma La Jiao Bai)
Fresh water bamboo shoots dressed in a fiery, numbing oil sauce, creating a refreshing and addictive cold appetizer.
Hawthorn Pork Strips
A tangy and sweet home-style meat dish. The fruity flavor of hawthorn infuses the pork strips, creating a dry and chewy texture that stimulates the appetite, perfect with rice.
酱烧冬瓜条
Tender winter melon strips in a rich savory sauce, perfectly balanced between salty and sweet. A simple yet flavorful home-style vegetable dish.
Three-Shreds Mixed Clams (San Si Ban Cheng)
A refreshing Zhejiang cold dish featuring tender clams and crispy mixed shreds with a sweet-sour-spicy dressing. Perfect for summer.
Steamed Yellow Croaker with Luffa in Soy Sauce
Tender yellow croaker, sweet luffa infused with savory soy sauce, steamed to preserve natural flavors. A light and delicious dish for all ages.
Crab Style Egg Soup (Sai Xie Geng)
A creative egg soup mimicking crab flavor, with silky egg ribbons resembling crab meat, rich aroma, smooth texture, and a hint of sourness, delightfully comforting.
West Lake Water Shield Soup
A classic Hangzhou soup featuring smooth, jade-like water shield leaves, tender chicken strips, and flavorful ham. Light, elegant, and deeply satisfying.
Osmanthus Water Chestnut Cake
Crystal-clear steamed cake made from water chestnut powder and osmanthus flowers, with a delicate sweetness and refreshing bouncy texture.
Hakka Drunken Clams
A classic Hakka stir-fry featuring tender clams drenched in a fragrant rice wine sauce with ginger, garlic, and chili — an irresistible appetizer.
Crab Sauce Jellyfish
A classic cold dish with savory and crispy texture, tender jellyfish pairs perfectly with the unique fermented crab paste flavor, appetizing and refreshing.
White-Cut Hetian Chicken
A classic Hakka dish where tender Hetian chicken is simply poached, resulting in silky skin and juicy meat, accompanied by a savory ginger-scallion dipping sauce.
Shaxian Pressed Duck
Shaxian pressed duck is a traditional specialty of Shaxian, Fujian. Made with tender duck, it is marinated, sun-dried, and smoked, resulting in crispy skin and tender, flavorful meat with a savory-saltiness that carries local characteristics.
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.
Golden Fragrant Pancake
Crispy outside and chewy inside, with the fragrance of pumpkin and sesame, pan-fried to golden perfection, a classic Chinese dessert.
Crab Roe Tofu
Silky tofu paired with savory crab roe, rich and aromatic, melts in the mouth. A classic Chinese banquet dish that delights.
Braised Snow Fungus with Vegetables
A refreshing and savory vegetarian dish with tender snow fungus and assorted vegetables, rich in texture and nutrition, a healthy staple for any table.
Pork Belly and Sour Cabbage Casserole
Tender slices of boiled pork belly and tangy pickled cabbage simmered in a clay pot, a comforting hot pot rich in flavor.