Chaozhou Braised Rice Noodles
Chaozhou braised rice noodles, silky smooth noodles in a rich spiced broth, topped with braised pork belly and egg. A timeless Chaoshan street snack.
Beijing Fried Dough Knots
Beijing fried dough knots is a classic noodle-like dish from Beijing, chewy and savory, with colorful vegetables and minced meat, full of authentic local flavors.
Clay Pot Three Delicacies
Pork meatballs, egg dumplings, and cabbage slow-cooked in a clay pot, delivering a rich, hearty broth and comforting warmth.
Beijing Dumplings
Thin-skinned with a tender, juicy filling, these classic Beijing dumplings are a festive staple, bursting with savory flavor in every bite.
Braised Pork Tendon with Shiitake Mushrooms
The rich aroma of shiitake mushrooms perfectly blends with the tender and chewy pork tendon. Glazed in a savory sauce, this classic dish is a nutritious delight for festive banquets.
Teochew Braised Duck
Teochew braised duck is a classic from the Chaoshan region of Guangdong. It features tender, flavorful meat with glossy red-brown skin, aromatic and delicious served hot or cold.
Vegetarian Ham
A vegan ham substitute made from tofu skin, with a savory and rich taste. Sliced beautifully for a classic vegetarian cold dish.
Cream Puff Balls (Nai You Zha Gao)
Crispy on the outside, soft and fluffy inside, these traditional Beijing cream puff balls are a nostalgic treat. Bursting with buttery sweetness, they are simple yet satisfyingly delicious.
Pepper Sea Cucumber Soup
The spicy aroma of pepper blends perfectly with the tender sea cucumber in this rich, warming soup — a nourishing comfort for autumn and winter.
Dun Diaozi (Braised Pig Offal)
A traditional Beijing snack, featuring pig intestines, lungs, and other offal, slow-braised to a rich broth, tender texture, and lasting flavor.
Spring Pancake (Spring Roll)
Crispy golden wrappers encase a savory filling of pork and vegetables, creating a delightful contrast of textures. A beloved festival dish symbolizing prosperity and reunion.
Braised Yellow Croaker
A classic home-style braised fish, tender and flavorful with a rich sauce. Slow simmering enhances the traditional taste, perfect with steamed rice.
Stir-fried Tripe with Cilantro (Yuan Bao San Dan)
A classic Beijing halal dish featuring beef tripe and cilantro quickly stir-fried, offering a crispy texture and refreshing aroma, perfect as a side dish or with drinks.
Gan Tong Guo (Teochew Potato Cake)
A traditional Teochew snack with crispy exterior and soft interior, featuring fragrant potatoes, dried shrimp and shiitake mushrooms.
San Bu Nian (Three-Non-Sticky)
A classic Beijing dessert that refuses to stick to plate, chopsticks, or teeth. Soft, sweet, and silky, it's a timeless egg yolk treat.
Roasted Spring Chicken
Golden and crispy skin, tender and juicy meat; this roasted spring chicken is marinated and slow-roasted to perfection, filling the kitchen with an irresistible aroma.
Teochew Raw Fish Salad (Yusheng)
Also known as 'lo hei', this Teochew raw fish salad is a must-have for Chinese New Year. Fresh raw fish slices with colorful vegetable shreds and sweet-sour dressing, symbolizing abundance.
Stir-Fried Chicken with Sweet Bean Sauce (Jiang Bao Ji Ding)
Rich, savory sauce coats tender chicken and crisp cucumbers in this classic stir-fry. Quick high-heat cooking locks in juices, making it an irresistible meal with steamed rice.
Scallion Braised Sea Cucumber
Tender sea cucumber braised with scallions in a rich savory sauce. A classic Shandong dish, both nourishing and delicious.
Raw Marinated Shrimp (Sheng Yan Xia)
A Chaoshan classic, chilled raw shrimp with sweet, tender meat in a spicy, tangy marinade—perfect summer appetizer.