Qinzhen Rice Noodles (Mipi)
A famous snack from Shaanxi, Qinzhen rice noodles are smooth, springy, and fragrant, served with a tangy spicy dressing that awakens the appetite.
宝鸡擀面皮
Baoji Liangpi is a Shaanxi specialty: thin, chewy noodles tossed with chili oil and vinegar, creating a sour and spicy flavor that leaves you craving more.
Hanzhong Hot Rice Noodles
A classic snack from Hanzhong, Shaanxi. The steamed rice sheets are soft and smooth, served with hot broth and chili oil, creating a sour, spicy, and comforting flavor.
老北京豆酱
A classic Beijing-style bean sauce, slow-cooked with soybeans and pork belly, rich in flavor and soft in texture, perfect with steamed rice.
Xiaochao Paomo (Stir-fried Bread with Mutton)
A classic Xi'an street food, crispy golden bread cubes stir-fried with tender mutton, black fungus, and daylily buds in a tangy, spicy sauce; a delightful twist on the famous Paomo.
Zha Guanchang (Fried Starch Sausage)
A classic Beijing street snack, crispy outside and tender inside, served with garlic vinegar sauce, evoking nostalgic flavors.
Chaozhou Crispy Sugar (Chaozhou Su Tang)
Chaozhou Su Tang is a traditional Chaoshan dessert where peanuts and sesame are coated in brittle caramel. Crunchy, sweet, and utterly addictive.
Clay Pot White Pork
Thin slices of pork belly simmered with pickled cabbage in a clay pot. The broth is savory, the meat rich but not greasy—a warming Beijing classic for winter.
Hulutou Paomo (Braised Pork Tripe with Bread Pieces in Soup)
A classic Xi'an street food featuring tender pork tripe in rich broth served with bread chunks, topped with chili oil and cilantro for a satisfying meal.
Chaozhou Cloud Slice Cake
A classic Chaozhou steamed rice cake, soft and sweet, with layers as thin as clouds, melting on the tongue. Perfect with tea.
潮州朥饼
Crisp and flaky lard pastry with a smooth mung bean filling, creating distinct layers. A classic Chaoshan Mid-Autumn delicacy.
Instant-Boiled Lamb (Shuan Yangrou)
A traditional Northern Chinese hot pot, thinly sliced lamb quickly blanched in a flavorful broth, dipped in sesame sauce. Warming and satisfying.
Beef and Lamb Pao Mo (Bread Soaked in Savory Broth)
A hearty Xi'an classic with tender lamb and beef, bread cubes soaked in a rich, aromatic broth, delivering layers of flavor in every bite.
潮州腐乳饼
A classic Chaozhou tea snack blending sweet and savory flavors, with the aroma of fermented tofu and richness of pork fat. Crispy outside, soft inside.
Old Beijing Barbecue
Tender lamb seared with cumin and chili, smoky and aromatic – an authentic Beijing street-food favorite.
Biangbiang面
A Shaanxi specialty featuring wide, belt-like noodles with a chewy texture, drenched in aromatic chili oil that delivers a wonderful sizzle and rich flavor.
Steamed Ribs with Chaozhou Huangpichi (Fermented Soybeans)
Chaozhou's traditional Huangpichi fermented soybeans add a unique savory depth to tender spare ribs. Steaming keeps the meat juicy and infused with the rich bean aroma, a true Chaoshan comfort food.
Qishan Saozi Noodles
A signature Shaanxi noodle dish featuring a tangy and spicy broth, springy noodles, and savory minced pork topping that awakens the appetite.
Chaozhou Preserved Buddha's Hand (Lao Xiang Huang)
Buddha’s hand citrus, salted and candied, aged to develop deeper flavor. Sweet with unique citrus aroma, a traditional Chaozhou preserved fruit perfect with tea.
Grasp-Fried Fish Slices (Zhuachao Fish Slices)
Golden and crispy on the outside, tender inside with a sweet and sour sauce. A classic Beijing dish named by Empress Dowager Cixi, meaning 'appetizing'.