Chrysanthemum Dragon-Tiger-Phoenix Snake Soup
A classic Cantonese soup featuring shredded snake, chicken, pork and chrysanthemum petals. Clear broth, delicate flavor, nourishing and healthy.
Three Snake, Cat and Chicken Soup (The Three-Snake Dragon, Tiger and Phoenix Grand Assembly)
A cherished Cantonese banquet soup, traditionally crafted with snake, cat (often replaced with pork) and chicken. The golden, fragrant broth symbolizes the mythical union of dragon, tiger and phoenix. Deeply nourishing and luxurious.
中和汤
Zhonghe Soup is a traditional Huizhou dish, slowly simmered with tofu, bamboo shoots, and lean pork. Clear and mellow, it symbolizes balanced flavors. Perfect for family meals.
Guobianhu (Fujian Rice Noodle Soup)
A traditional snack from Fujian: a thin rice batter is spread on the wok edge and peeled into a savory broth, soft and smooth.
Clear Soup Fish Balls (Qingtang Yuyuan)
A classic Hangzhou dish, the fish balls are white as jade, tender and smooth, the clear broth is pristine and delicious, an elegant dish for banquets.
Sour Radish and Old Duck Soup
A classic Sichuan soup simmered with old duck and pickled radish, delivering a golden broth with a tangy, rich flavor that warms the body and soul.
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.
San Si Qiao Yu (Three-Shredded Pounded Fish)
A classic Wenzhou dish from Zhejiang, where fish fillets are pounded into thin slices and served with shredded ham, mushrooms, and chicken in a clear broth, offering a delicate and tender texture.
Braised Yellow Croaker with Pickled Mustard Greens Soup
The savory pickled mustard greens perfectly complement the tender yellow croaker, resulting in a milky white broth that is rich and comforting - a classic Ningbo specialty.
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.
Jianyang Lamb Soup
Jianyang Lamb Soup features a creamy white broth, fresh and not gamey, rich and nourishing. Simmered for hours, it warms both body and soul, perfect for cold winter days.
West Lake Water Shield Soup
A classic Hangzhou clear soup featuring tender water shield leaves, with delicate ham and chicken, light and refreshing.
Half Moon Sinking in the River (Vegetarian Soup)
A classic vegetarian dish from Mount Putuo monastery. Shiitake mushrooms and gluten simmer in clear broth, resembling half moons reflected on the river.
Chaozhou Shacha Beef Soup (Teochew Satay Beef Soup)
A comforting Teochew soup with rich and slightly spicy shacha sauce, tender beef, and fresh greens. A warm bowlful of savory goodness.
Cattail Shoots in Creamy Broth (Nai Tang Pu Cai)
A traditional Jinan dish featuring tender cattail shoots in a rich, milky broth, delicate in flavor and smooth in texture, showcasing the essence of Shandong cuisine.
Beijing Lamb Paomo (Bread in Lamb Stew)
A hearty bowl of Paomo with tender lamb, rich broth, and chewy bread pieces, topped with cilantro and chili oil, is a comforting and filling classic of Beijing.
Beijing Lamb Offal Soup
A steaming bowl of Beijing lamb offal soup with creamy white broth, tender offal, topped with cilantro and chili oil, warm and comforting, a classic Beijing street food.
Tai'an Three Delicacies Tofu
A classic Shandong soup featuring Tai'an's three delicacies: cabbage, tofu, and spring water. The broth is milky white, tofu silky, and cabbage sweet, creating a pure, nourishing dish that reflects Mount Tai's essence.
Walnut-shaped Pork in Milky Broth (Naitang Hetao Rou)
A classic Shandong dish, pork loin is cut into walnut-sized pieces, battered and fried, then simmered in a creamy broth, yielding a tender texture and milky white soup with rich flavor.
Chaozhou Fish Balls
Chaozhou fish balls are a traditional Chaoshan snack known for their bouncy texture and fresh flavor. Handmade with fresh fish, served in a clear broth, they are delicious and comforting.