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Watermelon Chicken
Chicken steamed inside a watermelon shell; the meat absorbs the fruit's sweetness, yielding tender, juicy bites with a clear broth. A refreshing summer specialty.
Qing Tang Huo Fang (Clear Soup with Ham)
A classic Jiangnan dish featuring Jinhua ham simmered in clear broth until tender; the soup is pure and flavorful, perfect for special occasions.
Duck Stuffed with Shark Fin
This classic dish features a whole duck stuffed with premium shark fin, slow-braised until tender, with a rich, savory sauce. A luxurious centerpiece for banquets.
Lu Gaojian Braised Pig Head Meat
A classic Suzhou delicacy from the famous Lu Gaojian restaurant, this braised pig head is rich, savory, tender yet not greasy, making a perfect appetizer or main dish.
Wuxi Spare Ribs
Wuxi Spare Ribs is a classic Jiangsu dish with rich soy aroma, tender meat falling off the bone, sweet and savory balanced, a staple at festive banquets.
Three-Layered Duck (San Tao Ya)
A classic Huaiyang dish requiring exquisite skill: deboned duck, wild duck, and pigeon are layered and steamed. Clear broth, tender meat, complex flavors showcase ultimate knife work.
Phoenix Tail Shrimp
Large shrimp with tails on, coated in egg and breadcrumbs, deep-fried to golden perfection. Crispy outside, tender and juicy inside. Great as a party dish.
Braised Stuffed Wheat Gluten (Rou Niang Sheng Fu)
A classic Shanghai comfort food: fresh wheat gluten pockets stuffed with seasoned minced pork, braised in a rich soy-based sauce until tender and flavorful. Each bite delivers umami and homey warmth.
Golden Fragrant Pancake
Crispy outside and chewy inside, with the fragrance of pumpkin and sesame, pan-fried to golden perfection, a classic Chinese dessert.
Jinling Salted Duck
Jinling Salted Duck is a traditional Nanjing dish, known for its savory flavor, tender meat, and crispy skin, a banquet favorite.
Clear Simmered Chicken (Qing Dun Ji Fu)
A classic Jiangsu dish with crystal clear broth, tender chicken, and delicate flavors from shiitake mushroom and ham. Nourishing and suitable for all ages.
Baked Chicken in Yellow Clay
A classic dish from Jiangnan, where a whole chicken is wrapped in yellow clay and slow-baked, blending earthy fragrance with tender meat, releasing an irresistible aroma when cracked open.
Jinling Meatballs
Originating from Nanjing, these meatballs are crispy outside, tender inside, with a rich savory sauce—an unforgettable traditional dish.
Chicken Broth Braised Tofu Shreds
A classic Huaiyang dish featuring silky tofu shreds soaked in rich chicken broth, topped with shrimp and ham. Delicate and flavorful, it’s a showpiece for banquets.
Crystal Pork Trotter Terrine
A crystal clear pork trotter jelly, smooth and refreshing, rich but not greasy, a classic cold dish from Zhenjiang, Jiangsu. Best served with shredded ginger and vinegar dip.
Crab and Pork Lion's Head Meatballs in Clear Broth
A classic Huaiyang dish, these tender lion's head meatballs are enriched with crab roe and slowly simmered in a delicate broth until succulent and flavorful.
Squirrel-shaped Mandarin Fish (Songshu Guiyu)
A classic Suzhou dish featuring deep-fried mandarin fish in sweet and sour sauce, shaped like a squirrel with crispy texture and tangy flavor.
Crab Roe Tofu
Silky tofu paired with savory crab roe, rich and aromatic, melts in the mouth. A classic Chinese banquet dish that delights.
Braised Snow Fungus with Vegetables
A refreshing and savory vegetarian dish with tender snow fungus and assorted vegetables, rich in texture and nutrition, a healthy staple for any table.
Old Beijing Bean Sauce
A traditional Beijing cold dish made with pork skin and soy beans, stewed into a savory jelly. Smooth and rich, it's a classic for festive feasts.