Huizhou Yipin Pot
Layers of ingredients simmer in a clay pot, yielding a rich broth. The harmony of meat and vegetables embodies Huizhou cuisine, a heartwarming winter dish.
Fish Embracing Lamb
A classic Huizhou dish where fish and lamb unite in one pot — the fish is tender, the lamb melts in your mouth, and the sauce is rich and aromatic.
Beer Braised Duck
A classic Hunan dish, duck braised in beer becomes tender and flavorful, with a hint of malt and chili. Rich, glossy sauce.
Braised Fish Chunks in Brown Sauce
A classic Shandong dish featuring crispy fish chunks in a rich, savory sauce with mushrooms and garlic, tender inside and perfect for family meals or entertaining.
家乡南肉
This home-style dish features pork belly braised with fermented red bean curd (nan ru), resulting in tender, succulent meat with a reddish glaze and savory flavor. A nostalgic taste of home.
Clear Simmered Whole Chicken
A whole chicken simmered in clear broth until tender and flavorful. A nourishing, comforting dish perfect for winter.
霸王别姬
A classic dish from Anhui cuisine, where turtle and chicken are braised together until the sauce is thick and the meat is fork-tender. It symbolizes a poignant love story and offers deep, rich flavors.
Yang Fang Cang Yu (Lamb Stuffed with Fish)
An ancient dish from Xuzhou, it combines lamb and fish in one pot, creating an incredible umami flavor with tender meat and rich broth.
Chaozhou Aged Mandarin Peel
A classic dish simmering chicken with nine-year aged Chaozhou mandarin peel, aromatic, tender meat, and rich sauce.
Pot-Roasted Pork Belly (Tanzizhou)
A classic Chinese braised pork belly dish, slow-cooked in a clay pot until melt-in-your-mouth tender with a rich, savory sauce.
Beijing Lamb Trotters
A Beijing classic: lamb trotters braised until fall-apart tender, coated in a rich, savory glaze that's packed with collagen.
Beijing Lamb Spine (Lamb Spine Stew)
A classic Beijing stew of lamb spine, slow-cooked until tender, rich in marrow and deep flavors, perfect for warming up in winter.
锅塌鸡签
Crispy outside, tender inside; chicken strips are pan-fried and then braised in savory broth until succulent. A classic Shandong home-style dish.
Snow Pear Braised Pork Hock
Sweet snow pears and tender pork hock create a savory-sweet harmony in this classic Beijing banquet dish.
Nine-Turn Braised Intestines
A classic Shandong dish, Nine-Turn Braised Intestines is famed for its harmonious blend of five flavors. The intestines are tender with a glossy red glaze, featuring layers of sweet, sour, bitter, spicy, and salty notes.
Longjiang Braised Pig Trotters
A classic Chaoshan dish, pig trotters braised until tender and flavorful, rich in collagen and savory sauce. Absolutely irresistible.
Vegetarian Braised Pork (Su Hongshao Rou)
This vegetarian version of braised pork uses tofu puffs slowly simmered in a rich soy sauce broth, resulting in glossy, tender bites with a sweet-savory flavor that rivals the real thing.
Braised Pork with Vermicelli
A classic Northeastern Chinese home-style dish, pork belly braised until tender and flavorful, vermicelli absorbing the savory broth, rich and satisfying, perfect for cold winter days.
Pocket Tofu
Crispy outside, tender inside, pocket tofu bursts with savory juice. The filling is succulent and the tofu soaks up the rich sauce, a classic Chinese comfort dish.
Black Chicken Braised with Laomaogong Mushrooms
A nourishing braised dish featuring tender black chicken and wild Laomaogong mushrooms in a rich, warming broth.