Shanghai Soy Sauce Braised Duck
A classic Shanghai dish, the duck is braised until tender in a rich soy sauce glaze, sweet and savory, with a glossy mahogany color.
Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Salt-Baked Chicken
A Hakka classic, salt-baked chicken boasts tender, juicy meat and crispy skin. The coarse salt seals in the juices, infusing the chicken with a savory saltiness. Perfect for festive dining.
Fuliji Braised Chicken
Originating from Fuliji, Anhui, this golden-red braised chicken is tender, juicy, and richly smoky—a classic festive dish that lingers in memory.
Braised Lion's Head Meatballs
Juicy pork meatballs with a rich, savory soy glaze, tender and meltingly soft. A classic festive dish from Chinese cuisine.
Rose Soy Sauce Chicken (Cantonese Style)
A classic Cantonese roast chicken infused with rose wine and soy sauce. Silky skin, tender meat, glossy red color—perfect for festive gatherings.
Dongpo Pork
A classic Hangzhou dish with red-braised pork belly, tender and melt-in-your-mouth, rich in flavor from slow cooking.
Oil-Baked Red Crab
A traditional Fujian dish featuring red crabs baked in oil, celebrated for its golden roe, tender meat, and enticing aroma.
Crab Roe Tofu
Silky tofu coated with golden salted egg yolk sauce, savory and creamy; a beloved home-style dish perfect for festive gatherings.
Braised Shark Fin in Brown Sauce
A classic of Tan Family Cuisine, the shark fin is soft and glutinous, bathed in a golden, rich sauce that is savory and umami—each bite exudes luxury.
Beijing Roasted Lamb Leg
Juicy inside and crisp outside, this lamb leg marinated with aromatic spices and slow-roasted is a showstopper for festive tables.
Twice-Roasted Pork Belly
Double roasted pork belly is a classic Chinese dish with crispy crackling skin and tender juicy meat, twice baked for an irresistible flavor and texture.
北京烤鸭（挂炉/焖炉）
Crispy skin and tender meat, glossy red color, served with thin pancakes, sweet bean sauce, and scallion. A world-renowned Beijing classic, perfect for feasts.
Macau Portuguese-style Roast Suckling Pig
A Macanese heritage dish with crispy skin and tender meat, infused with Portuguese spices, perfect for festive feasts.
Pearl Meatballs
Pearl meatballs are a classic dish from Hunan cuisine. Minced pork is rolled in glutinous rice and steamed, resulting in translucent 'pearls' with a juicy, flavorful interior and soft, chewy texture, symbolizing reunion.
Yangmei Shrimp Balls
Yangmei Shrimp Balls are a creative dish with sweet and sour flavor, crispy outside and tender inside. Made with fresh shrimp, shaped into balls, and coated with a bright red bayberry sauce, they resemble bayberries and make a popular festive dish.
Kaohualan Mandarin Fish (Baked Stuffed Mandarin Fish)
A classic Shandong dish where mandarin fish is scored, stuffed with mushrooms and ham, then baked to crispy skin and tender flesh, glazed with honey and soy.
Fushan Roasted Chicken
A traditional dish from Fushan, Shandong, this roasted chicken uses a tender young chicken, marinated with aromatic spices, air-dried, and oven-roasted to perfection. With a glossy, crispy skin and juicy, flavorful meat, it's an ideal centerpiece for festive gatherings or a delightful appetizer.
Steamed Sea Bass with Ginger and Scallions
A classic Cantonese dish that celebrates the natural sweetness of fresh fish. The steamed sea bass is incredibly tender and silky, garnished with ginger and scallion shreds, drizzled with hot oil and soy sauce. Light yet flavorful, it's perfect for both daily meals and festive banquets.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!