Eight Treasure Spinach
Fresh green spinach paired with eight delicious toppings, rich in flavor and varied texture, making a nutritious home-style vegetable dish.
Chaozhou Olive Oil
A refreshing dish of succulent prawns and tender asparagus, quickly sautéed in premium Chaozhou olive oil—simple yet elegant, with a clean, aromatic finish.
Chaozhou Olive Vegetable Stir-Fry
A classic Teochew-style dish combining savory olive vegetables with crisp green beans and minced pork, simple yet flavorful and perfect over rice.
Chaozhou Preserved Radish
Savory and crunchy Chaozhou preserved radish stir-fried with eggs makes a quick, homestyle dish that pairs perfectly with steamed rice.
Red Clams with Ginger Sauce
Tender red clams paired with pungent ginger sauce, refreshing and appetizing, perfect as a cold dish in summer.
Chaozhou Cai Pu (Preserved Radish Omelette)
A classic Chaoshan dish where salty crispy preserved radish meets fluffy eggs. Quick, flavorful, perfect with porridge or rice.
Chaozhou Pickled Cabbage with Pork Belly
Tangy and savory stir-fry of Chaozhou pickled cabbage and pork belly. The sour notes complement the rich meat perfectly, creating a mouthwatering dish that pairs excellently with rice.
Chaozhou Pickled Mustard Greens
A classic Chaoshan appetizer, these pickled mustard greens are crisp and tangy. A hot oil dressing infuses them with garlic aroma, making it a perfect accompaniment to congee.
Chaozhou Tea Eggs
Chaozhou tea eggs are slow-cooked with black tea and spices. The cracked shell creates beautiful patterns; the egg whites are infused with tea fragrance, and the yolks are tender. A classic Chinese street snack.
Stir-fried Bean Sprouts with Garlic Chive Flowers
Crisp bean sprouts and aromatic chive flowers come together in a quick stir-fry, a refreshing spring vegetable dish.
Chaozhou Shacha Beef Soup (Teochew Satay Beef Soup)
A comforting Teochew soup with rich and slightly spicy shacha sauce, tender beef, and fresh greens. A warm bowlful of savory goodness.
Lamb Skewers (Xinjiang Style)
Tender lamb cubes marinated with cumin and spices, grilled to perfection. A popular street food from China's Xinjiang region.
Beijing-style Copper Pot Lamb Hotpot
An authentic Beijing hotpot with clear broth and hand-sliced lamb, dipped in a rich sesame sauce. It warms the heart and body, perfect for winter.
Chaozhou Beef Balls with Rice Noodles
A classic Chaoshan street food: springy beef balls over silky rice noodles in a clear broth, topped with celery and garlic oil for an irresistible flavor.
Chaozhou Rice Noodles (Teochew Kway Teow)
Chaozhou rice noodles are smooth and tender with rich rice aroma. Stir-fried with shrimp and bean sprouts, this dish is a classic street food in Chaoshan region, full of wok hei.
Teochew Kway Teow Soup
A classic Teochew street food, this soup combines silky rice noodles, springy beef balls, and crisp bean sprouts in a clear, fragrant broth flavored with fish sauce and white pepper. It's a comforting bowl of umami.
Stir-fried Tofu Brain (Chao Doufu Nao)
A classic Beijing vegetarian dish where tofu mimics brain texture, tender and savory with fragrant Sichuan pepper, perfect with rice.
Chaozhou Cold Crab
Chaozhou cold crab is served chilled, with firm and sweet meat offering pure and fresh flavor—a perfect summer delight.
Beijing Dough Drop Soup (Geda Tang)
A heartwarming bowl of Beijing-style soup with chewy dough drops in tangy tomato and egg broth — simple, homey, and full of comfort.
Chaozhou Braised Eggs
A classic Chaoshan snack, these eggs are slowly braised in a spiced soy sauce marinade. The whites become flavorful and firm, the yolks tender. Great as a snack or side.