Youcha (Oil Tea)
A traditional Guizhou snack blending fried rice, peanuts, and ginger tea—warm, aromatic, and comforting.
Doufunao (Tofu Pudding)
Silky smooth tofu pudding topped with a savory umami sauce—a cherished Chinese breakfast that melts in your mouth with every spoonful.
Steamed Pork Ribs with Rice Flour Mixture
A classic Chinese steamed dish, with pork ribs coated in homemade rice flour, steamed until tender and flavorful. The rice flour absorbs the meat juices, creating a soft and aromatic delight.
Si Wa Wa
Si Wa Wa is a traditional Guizhou snack: thin crepes filled with colorful shredded vegetables, served with a sour and spicy dipping sauce. Refreshing and appetizing.
Ah Yat Abalone (阿一鲍鱼)
A classic Cantonese delicacy, abalone simmered until tender and flavorful, with a rich and luscious sauce, perfect for banquets.
Imperial Court Cheese (Gongting Nailao)
Originating from the Qing imperial court, this delicate, silky pudding harmonizes milk and fermented rice wine aromas—a classic summer refreshment.
叶儿粑 (Ye'erba) - Sichuan Sticky Rice Dumplings
A traditional Sichuan snack with a glutinous rice wrapper filled with savory minced pork and pickled mustard greens, wrapped in pomelo leaves and steamed until soft and fragrant.
Shizi Mo (Stone-Baked Flatbread)
A traditional Shaanxi flatbread baked on hot pebbles, creating a crispy exterior and soft interior with rich wheat aroma and ancient charm.
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.
Yunmeng Fish Noodles
Made from fresh fish and premium starch, these noodles are tender, smooth, and rich in fish flavor. A traditional Hubei delicacy full of freshness.
Taro Paste
Silky smooth and sweet, this traditional Chinese dessert is a must-have at banquets, evoking nostalgic home flavors.
Huo Hong Yu (Smoked Fish)
A classic Anhui dish, Huo Hong Yu is known for its unique smoky flavor from traditional smoking process. The fish is crispy outside, tender inside, with a beautiful reddish-brown color.
Maofeng Smoked Shad
A classic Anhui dish, shad smoked with Maofeng tea leaves. The delicate tea aroma infuses the golden fish, resulting in tender, flavorful meat.
Braised Pounded Eel (Dun Sheng Qiao)
A classic Nanjing dish where eel is tenderized by pounding then braised, resulting in succulent meat and a rich, savory sauce.
Braised Eels in Horse Saddle Shape (Da Shao Ma An Qiao)
A classic Huaiyang dish featuring eels cut into saddle shapes, braised with pork belly until tender, rich and savory.
Xiangxi Sour Pork (Xiangxi Suan Rou)
A traditional delicacy from the Tujia and Miao autonomous prefecture in Hunan, this sour and spicy pork is crispy and tender, with a unique fermented aroma that whets the appetite.
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.
Guanghan Silk-Wrapped Rabbit
A traditional Sichuan delicacy, marinated rabbit is tightly wrapped with string, cooked tender, then shredded and tossed in a spicy chili oil dressing.
Leshan Qiaojiao Beef Soup
A traditional delicacy from Leshan, Sichuan. Tender beef, crunchy tripe, rich broth, and fiery dipping sauce create an unforgettable taste.
Tai Chi Prawns
An exquisite traditional dish, forming shrimp meat into a Taiji pattern in two colors. It features tender, smooth texture and symbolizes balance.