Winter Melon Cup
A whole winter melon hollowed, filled with luxurious ingredients and steamed. The broth is clear and savory, the melon tender — a classic Cantonese banquet dish.
Steamed Pork Ribs with Sour Plums
This classic Cantonese home-style dish combines tangy plums with tender pork ribs. Steaming preserves the natural flavors, making it incredibly appetizing and satisfying.
Sichuan Steamed Pork Belly with Preserved Vegetables (Xian Shao Bai)
A classic Sichuan dish where pork belly is steamed with preserved mustard greens until tender, resulting in a savory, melt-in-your-mouth experience that pairs perfectly with rice.
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.
Steamed River Perch with Bamboo Shoots
Fresh river perch steamed to perfection with tender bamboo shoots, highlighting the natural sweetness of the fish and the delicate crunch of bamboo—a classic Cantonese delicacy.
Hanzhong Hot Rice Noodles
A classic snack from Hanzhong, Shaanxi. The steamed rice sheets are soft and smooth, served with hot broth and chili oil, creating a sour, spicy, and comforting flavor.
Furong Yan Cai (Steamed Egg White with Bird's Nest)
A classic Chinese banquet dish featuring bird’s nest and egg white, steamed to a lily-like shape, tender and elegant in taste.
Chaozhou Rice Noodle Rolls
A classic Chaoshan snack: thin rice noodle sheets filled with shredded jicama and peanuts, steamed until translucent, soft and savory.
Chaozhou Sweet Rice Cake
A traditional Chaozhou New Year cake, soft, sticky and sweet. Sliced after steaming, it can be pan-fried until crispy outside and chewy inside.
Glutinous Rice Stuffed Pig Intestine (Chaozhou Style)
A classic Teochew snack, pig intestine stuffed with savory sticky rice, steamed to perfection, sliced and served. Rich in flavor and texture.
Blood Dumplings (Xue Xian Jiao)
Blood dumplings are traditional steamed dumplings filled with pork blood, minced pork, and chives. They are tender, juicy, and nutritious, perfect for family dinners or festive occasions.
Anhui Huangshan Stewed Pigeon Eggs
A classic Huizhou cuisine, clear-stewed pigeon eggs with ham and bamboo shoots. The soup is clear and savory, the eggs tender and nutritious, perfect for a nourishing banquet.
Garlic Vermicelli with Baby Cabbage
This steamed dish features vibrant garlic aroma, silky vermicelli, and tender baby cabbage. Light yet flavorful, it's a healthy and classic Chinese home-style favorite.
Steamed Pork Ribs with Rice Flour
Tender pork ribs coated in fragrant rice flour, steamed until melt-in-your-mouth. A classic Chinese comfort dish for family gatherings.
清蒸江团
A classic Sichuan dish featuring tender steamed fish topped with scallion, ginger, and red pepper, drizzled with hot oil and soy sauce. Light and aromatic.
椰盅海皇
Fresh coconut serves as a natural bowl, steaming a medley of seafood with coconut liquid. Sweet, savory, and aromatic—a stunning centerpiece for any feast.
Steamed Sea Cucumber with Ham and Chicken
A nourishing traditional steamed dish, combining sea cucumber with chicken and ham, steaming to retain the original flavors, soft and delicious.
Steamed Yellow Croaker with Luffa in Soy Sauce
Tender yellow croaker, sweet luffa infused with savory soy sauce, steamed to preserve natural flavors. A light and delicious dish for all ages.
Yellow Croaker Spitting Silver Threads
Fresh yellow croaker steamed to perfection, topped with crispy silver threads (fried vermicelli), resembling the fish spitting silver strands. Unique presentation and delightful textures.
Bamboo-Scented Nanri Abalone
Steamed in bamboo tubes, this dish infuses tender abalone with a subtle bamboo fragrance, an elegant choice for festive gatherings.