Green Pepper Chicken
Tender chicken and crisp green peppers stir-fried in a savory sauce. A classic, quick Chinese comfort dish perfect for weeknights.
Jiuniang Tangyuan (Fermented Rice Wine Dumplings)
Soft glutinous rice balls in sweet fermented rice wine, fragrant and warming — the perfect winter dessert.
Raw Stir-Fried Salted Pork (Shengbao Yanjianrou)
This Sichuan dish features crispy pork slices with fragrant garlic stems, savory and mildly spicy, perfect over rice—a classic home-cooked favorite.
Stir-fried Houttuynia Cordata with Cured Pork Belly
The unique aroma of houttuynia cordata blends with savory cured pork belly, creating a crisp, refreshing, and flavorful home-style dish from Sichuan and Guizhou cuisines.
Love Tofu Guoguo (Guizhou Stuffed Tofu)
A classic Guizhou street snack: crispy tofu pockets filled with a spicy, sour, and refreshing houttuynia cordata mixture, delivering layers of flavor in every bite.
Shredded Pork with Sichuan Pickles
The sour and spicy kick of Sichuan pickles pairs perfectly with tender shredded pork. Quick stir-fried, this appetite-stimulating dish is a must with rice.
红三剁 (Three-Pepper Minced Pork)
A classic Yunnan home-style dish, minced pork stir-fried with tomatoes and peppers, bright red, sour-spicy and savory, excellent with rice.
黑三剁
A classic Yunnan home-style dish made with pickled black mustard head, green and red bell peppers, and minced pork. Salty, crisp, and colorful—perfect with rice.
Deep-Fried Milk Fan (Rushan)
A Yunnan specialty made from cow's milk, fried until golden and crispy, with rich milky aroma, sprinkled with sugar – a classic sweet snack for all ages.
Sichuan Pickled Chicken Feet with Chili Peppers
A classic Sichuan appetizer, these pickled chicken feet are sour, spicy, and addictive, with a crunchy skin and flavorful meat after marinating.
Imperial Court Cheese (Gongting Nailao)
Originating from the Qing imperial court, this delicate, silky pudding harmonizes milk and fermented rice wine aromas—a classic summer refreshment.
Dan Hong Gao (Sichuan Egg Pancake)
A popular street snack from Chengdu, Sichuan. Crispy outside, soft inside with rich egg flavor. Can be filled with sweet or savory fillings.
Beijing Mustard Cabbage Bites
A classic Beijing cold dish featuring crisp cabbage in a pungent yellow mustard dressing. Zesty, refreshing, and perfect for cutting through rich festive flavors.
Lai Tangyuan (Glutinous Rice Balls in Brown Sugar and Fermented Rice Soup)
Lai Tangyuan is a traditional Sichuan snack, soft and chewy, sweetened with brown sugar and fermented rice, warming and delicious, leaving a lasting impression.
Emperor Qianlong's Cabbage
Sweet, sour and crunchy with rich sesame dressing. A simple and classic Beijing cold dish that awakens the appetite.
San Da Pao (Three Hits)
A traditional Sichuan snack: glutinous rice balls coated in savory soybean flour and drizzled with brown sugar syrup. Soft, chewy, and fun with three thuds.
Brown Sugar Bingfen (Sichuan Ice Jelly)
A classic Sichuan summer dessert: crystal-clear ice jelly topped with rich brown sugar syrup, nutty crunch, and chewy dried fruits. Each spoonful is refreshingly sweet and smooth.
Boiled Shrimp with Ginger and Scallion
Tender and springy boiled shrimp, best to taste the natural flavor. Ginger and scallion remove fishiness and enhance freshness; dip in sauce for an incredible taste. A classic Cantonese dish.
Brown Sugar Glutinous Rice Cake (Hongtang Ciba)
Crispy on the outside and chewy on the inside, these glutinous rice cakes are drizzled with rich brown sugar syrup, a classic Sichuan snack that's sweet but not cloying.
Northeast Cold Skin Noodles with Shredded Pork
Chewy cold skin noodles paired with tender shredded pork and crunchy vegetables, drizzled with rich sesame sauce – a classic Northeastern Chinese appetizer.