Stir-fried Pork Kidneys (Bao Chao Yao Hua)
A classic Shandong dish, pork kidneys tender and crisp without gamey taste, stir-fried with peppers in a rich savory sauce, perfect with rice.
Sweet and Sour Carp
Crispy on the outside, tender inside, with a perfect sweet and tangy sauce. A classic banquet dish that delights the palate.
Chaozhou Fenghuang Dancong
A delicate chicken dish infused with the aromatic Fenghuang Dancong tea from Chaozhou. Tender chicken meets floral tea notes for an elegant flavor.
Fish Fillet in Fermented Rice Wine Sauce (Zao Liu Yu Pian)
Tender fish fillets in a light, aromatic sauce made from fermented rice wine. A classic Shanghai dish that is elegant, refreshing, and slightly sweet with a hint of tang.
Chaozhou Gongfu Tea
A creative fusion of Chaozhou Gongfu tea and cuisine: crispy chicken pieces with rich tea aroma, capturing the charm of Chaoshan region in every bite.
Pot-Roasted Pork Belly (Tanzizhou)
A classic Chinese braised pork belly dish, slow-cooked in a clay pot until melt-in-your-mouth tender with a rich, savory sauce.
Yipin Tofu (一品豆腐)
Yipin Tofu is a classic Chinese steamed dish. The tofu is silky smooth, the filling is savory and juicy, with exquisite presentation and rich flavor layers, ideal for family banquets.
Teochew Shacha Beef Rice
A classic Teochew dish featuring tender beef in a rich savory shacha sauce, served over rice for a satisfying meal.
Four-Joy Meatballs (Si Xi Wan Zi)
Shiny red color, tender and juicy meat, savory and slightly sweet, symbolizing happiness and fortune, a classic banquet dish.
Chaozhou Beef Noodles with Satay Sauce
A classic Chaoshan dish with rich satay sauce, tender beef, and chewy noodles. Truly unforgettable.
Flower-Cut Mandarin Fish
Mandarin fish is deep-scored, fried crispy, and topped with sweet-sour sauce. The dish blooms like a flower, with tender flesh inside a crisp shell.
Beijing Lamb Head Meat
A classic Beijing cold dish: boiled lamb head sliced thin, served with Sichuan pepper salt. Crisp texture, pure flavor, perfect with drinks.
Chaozhou Shacha Beef Hotpot
A classic Chaoshan hotpot with rich and aromatic shacha sauce broth, tender beef slices, and various fresh sides—perfect for warming winter gatherings.
Beijing Lamb Tripe
A classic Beijing stir-fry featuring tender and crispy lamb tripe with scallions, rich soy sauce aroma, perfect as an appetizer or side dish.
Chaozhou Satay Beef
A Chaoshan specialty featuring tender beef in rich satay sauce, stir-fried with Chinese broccoli or water spinach. Perfect with steamed rice.
Huai Bao Li (Stuffed Carp with Three Delicacies)
A classic Confucius Mansion dish: a whole carp stuffed with minced pork, shiitake mushrooms, bamboo shoots, and ham, pan-fried and braised in a rich, savory sauce. The fish is tender and the filling is flavorful.
Beijing White Kidney Bean Rolls
A classic imperial dessert: smooth white kidney bean paste wrapped around sweet red bean filling, light and refreshing for summer.
Chaozhou Shacha Kway Teow
A classic Chaoshan noodle dish: rich and aromatic Shacha sauce coats tender beef and chewy rice noodles, delivering authentic Teochew flavors in every bite.
Divine Duck (Shenxian Duck)
A classic Chinese delicacy, the duck is tender and succulent, bathed in a rich, savory sauce, steamed to perfection for a melt-in-your-mouth experience.
Teochew Braised Rice Noodle Soup (Guozhi)
Smooth rice noodles in a rich, aromatic braising broth, topped with soy-braised eggs and tofu – a classic Chaoshan street food that comforts the soul.