Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
White Cut Chicken
A classic Cantonese cold dish featuring tender, silky chicken with smooth skin, poached simply to preserve natural flavor, served with a fragrant ginger-scallion dipping sauce. Incredibly delicious and refreshing.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens)
Mei Cai Kou Rou is a classic Cantonese dish. The pork belly is rich but not greasy, melting in your mouth, infused with the aromatic preserved mustard greens. It’s salty, sweet, and utterly satisfying, often the star dish at banquets.
Steamed Fish Head with Chopped Chili
Tender and silky fish head infused with the savory and spicy flavor of chopped chili. Steamed and then drizzled with sizzling hot oil, this classic Hunan dish is incredibly aromatic and appetite-stimulating.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu is the quintessential Sichuan dish: delicate fish fillets poached in a fiery, aromatic chili broth, then topped with a sizzling oil infused with numbing Sichuan peppercorns. It’s a sensory explosion that is both addictive and deeply satisfying.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
Tender beef slices in a fiery, numbing broth alongside crisp greens, finished with a sizzle of hot chili and Sichuan pepper oil—this iconic Sichuan dish is a symphony of flavor and texture.
Dongpo Pork (Braised Pork Belly)
A classic Hangzhou dish featuring succulent pork belly braised in Shaoxing wine and soy sauce, resulting in a glossy red color, tender texture that melts in your mouth, and a rich, savory flavor.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices stir-fried with leeks in a savory, slightly spicy fermented bean sauce. It's rich yet not greasy, and perfectly pairs with rice.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Sweet and Sour Pork Ribs
Sweet and Sour Pork Ribs is a classic Chinese dish, crispy on the outside and tender inside, with a perfect balance of sweet and tangy flavors. The bright red glossy sauce coats every piece, making it a favorite for family meals and banquets alike.
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mapo Tofu
Mapo Tofu is a classic Sichuan dish known for its bold, spicy and numbing flavors. Silky tofu is simmered in a fiery sauce made with doubanjiang (fermented broad bean paste) and Sichuan peppercorns, topped with minced pork. It’s incredibly addictive and perfect with steamed rice.
Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring tender chicken and crunchy peanuts with a spicy, numbing, and slightly sweet sauce. Its vibrant red color and complex flavors make it an irresistible meal.
Classic Red-Braised Pork Belly (Hongshao Rou)
Glossy, ruby-red, and melt-in-your-mouth tender, this red-braised pork belly is the soul of Chinese home cooking. Slowly simmered until the sauce clings to every piece, it delivers a rich, savory-sweet depth that pairs perfectly with steamed rice.
Spaghetti Carbonara
A classic Italian pasta dish from Rome, made with eggs, hard cheese, cured pork, and black pepper.