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Bamboo Shoots Braised in Fermented Rice Sauce
A classic Jiangnan seasonal dish with bold fermented rice aroma and tender bamboo shoots. Simple to prepare yet bursting with spring flavors.
Dry-Fried Beef Shreds
A classic Sichuan dish: dry-fried beef shreds with bold spicy and numbing flavors, crisp celery, and fragrant sesame – perfect with rice.
Colorful Glazed Whole Yellow Croaker
A classic Chinese dish featuring crispy fried whole yellow croaker topped with a colorful sweet-and-sour sauce, creating an irresistible appetizing aroma and taste.
原平锅魁
Golden crispy crust and juicy savory filling. This traditional flatbread from Yuanping, Shanxi bursts with flavor in every bite.
Dry-Fried Eel Slices
Dry-Fried Eel Slices is a classic Sichuan dish. The eel is tender, dry-fried until crispy outside and tender inside, with numbing spicy flavor and wok hei.
Pot-braised River Eel
A classic Ningbo dish featuring tender river eel and savoury pork belly, slowly braised in rich sauce until melt-in-the-mouth, with a perfect balance of sweet and savoury.
Wenxi Honey Cake
A traditional pastry from Shanxi, coated in sesame and filled with honey, crispy and sweet, melts in your mouth, perfect for festive occasions.
Rock Sugar Braised Turtle
Rock Sugar Braised Turtle is a traditional Ningbo dish. Slowly simmered with rock sugar, it has a glossy red color, soft texture, sweet and savory flavor, rich in collagen, and nourishing.
Guoba Pork Slices
A classic Sichuan dish: crispy rice crust topped with tender pork slices in a sizzling sweet-and-sour sauce, creating an irresistible crunch and flavor.
Mengfeng Pastry
A traditional Shanxi pastry with flaky layers, sweet and fragrant, coated with sesame seeds, a delightful treat.
Tai Gu Bing (Shanxi Traditional Pastry)
Tai Gu Bing is a traditional Shanxi pastry, crispy yet not hard, sweet but not greasy, melts in mouth, stays soft over time, perfect with tea.
Sai Xie Geng (Crab-Style Fish Soup)
A classic Hangzhou soup that mimics the delicate flavor of crab using fish and eggs. Silky, savory, and aromatic with a touch of vinegar.
Hejiang Grilled Fish
A traditional dish from Hejiang, Sichuan. The fish skin is crispy, the meat tender and juicy, with a rich numbing-spicy sauce combined with vegetables.
Pingyao Beef
Pingyao Beef is a traditional dish from Pingyao, Shanxi. It features a ruddy color, tender texture, savory flavor, and clear grain when sliced, making it perfect as a snack or side dish.
Hanyuan Jar Pork
A signature dish from Hanyuan, Sichuan. Pork belly is boiled, fried, then steamed until tender, spicy and aromatic, with a melt-in-the-mouth finish.
Deep-Fried Crispy Tofu Rolls (Ganzha Xiangling)
A classic Hangzhou appetizer, crisp tofu skin rolls shaped like bells, making a delightful crunch. Perfect with Sichuan pepper salt or chili sauce.
Datong Rabbit Head
This iconic snack from Datong, Shanxi features rabbit heads braised to perfection in a spicy, aromatic broth. The tender meat falls off the bone, offering a unique and addictive eating experience.
Luojiang Dou Ji (Sichuan Vegetarian Roll)
A classic Sichuan vegetarian dish made by rolling seasoned vegetables in tofu skin, steaming until tender, then slicing and serving with a zesty dipping sauce.
Oil-Braised Spring Bamboo Shoots
Seasonal spring bamboo shoots braised with soy sauce until glossy, tender yet crisp, sweet and savory—a perfect side dish.
Shrimp and Eel Back Stir-Fry
A classic Hangzhou dish combining succulent shrimp and crispy eel back, stir-fried with savory sauce for a perfect balance of textures.