Oil-Braised Lei Bamboo Shoots (You Men Lei Sun)
Oil-braised Lei bamboo shoots are a Jiangnan spring delicacy. The shoots are tender and crisp, braised to a glossy red hue, with a savory-sweet balance that makes a perfect side dish for rice.
Pickled Cabbage Fish Fillet
The tangy pickled cabbage perfectly complements the tender fish fillets; spicy, sour, and aromatic, with a rich broth that pairs wonderfully with rice.
Goldfish Playing with Lotus
Fresh fish paste molded into goldfish, steamed with a lotus-shaped garnish. A delicate, tender, and visually stunning banquet dish.
Youting-Style Braised Crucian Carp
A classic dish from Youting Town, Chongqing, featuring pan-fried crucian carp braised in a spicy and numbing sauce. The fish is tender, the broth rich and aromatic—a true Jianghu cuisine gem.
Linwu Duck
A traditional specialty from Linwu, Hunan. The duck is tender and juicy, with a bold spicy flavor from dried chilies, ginger, and garlic. Every bite brings the authentic taste of Xiang cuisine.
Stir-fried Preserved Meat with White Chili Peppers
A classic Hunan farmhouse dish. The tangy, spicy white chili peppers and the savory, rich cured meat create a perfect harmony. An irresistible rice companion.
Beidu Fish
Originating from Qijiang, Chongqing, Beidu Fish is a fiery Jianghu dish with crispy exterior, tender interior, and explosive mala flavor.
Stir-fried Preserved Green Beans (Bu Dou Jiao) with Pork
Bu Dou Jiao, a traditional Hunan preserved vegetable with sour and crispy texture, stir-fried with pork belly to create a savory, greasy, and appetizing dish that perfectly accompanies rice.
Three Treasures of Cured Meats
A quick stir-fry of cured pork belly, sausage, and duck with snow peas, savory and aromatic, a comforting winter dish that pairs perfectly with rice.
Laifeng Fish
Originating from Chongqing, Laifeng Fish is famous for its spicy and numbing flavor. Tender fish in a bright red broth is an irresistible Sichuan classic.
Goji Berry and Pork Knuckle Soup
A nourishing Cantonese soup with creamy broth, tender pork knuckle, and sweet goji berries, warming and beautifying, perfect for autumn and winter.
Bishan Rabbit (Bishan Tu)
A classic Chongqing street food specialty, featuring tender rabbit stir-fried with dried chilies and Sichuan peppercorns. Fiery, aromatic, and irresistibly flavorful, it's perfect as a beer snack or with rice.
Pig Blood Tofu Balls
A traditional Hunan delicacy from Shaoyang, where pig blood and tofu are blended into savory balls, pan-fried to crispy perfection with a spicy kick.
Kou Wei Xia (Flavored Crawfish)
A classic street food from Changsha, featuring tender and bouncy crawfish in a spicy, aromatic sauce. An irresistible late-night snack.
Geleshan Spicy Chicken
A signature dish from Chongqing, this chicken is crispy, flavorful, and tossed with dried chilies and Sichuan peppercorns for a numbing, spicy kick.
Stir-Fried Yellow Beef with Peppers and Pickled Chilies
Tender and juicy yellow beef quick-fried with fresh and pickled chilies, and fragrant cilantro. A perfect and satisfying dish to serve with steamed rice.
Butterfly Fish in Clear Soup (Hudie Piao Hai)
Tender fish fillets cut into butterfly shapes, gently poached in a clear, delicate broth—a classic and elegant Hunan dish.
Xiangxi Sour Pork (Xiangxi Suan Rou)
A traditional delicacy from the Tujia and Miao autonomous prefecture in Hunan, this sour and spicy pork is crispy and tender, with a unique fermented aroma that whets the appetite.
Hot and Sour Chicken Gizzards
A classic Hunan dish with crunchy chicken gizzards, pickled peppers and sour beans create a perfect spicy and sour flavor, an irresistible companion for rice.
Chongqing Spicy Chicken
A classic Chongqing dish with crispy fried chicken tossed in dried chilies and Sichuan peppercorns. Bold, spicy, and irresistibly addictive.