Stone Ear Chicken Stew
A nourishing stew with rare stone ear fungus and tender chicken, slow-cooked to perfection. The broth is clear yet flavorful, chicken falls off the bone, and stone ear offers a unique crunchy-soft texture.
Lao Ma Ti Hua (Mom's Braised Pork Trotters)
Pork trotters slow-cooked until falling apart in a milky white broth with white kidney beans, served with a fragrant spicy dipping sauce.
Lushan Mixed Stew
A traditional stew from Lushan, Henan, combining pork, tofu, vermicelli, and vegetables in a savory broth, hearty and warming.
Stewed Silver Fungus with Mixed Vegetables
A refreshing and flavorful vegetarian stew, featuring tender silver fungus and crisp vegetables in a clear, light sauce. Nutritious and suitable for all ages.
Beijing Stewed Offal with Tofu
A hearty Beijing traditional stew of pork offal and tofu braised until tender in a rich savory broth, perfect for warming up on cold days.
Eight Treasure Vegetable Stew
A classic vegetarian dish combining eight kinds of vegetables and soy products, braised to perfection with a rich sauce and harmonious flavors.
Braised Suji (Vegetarian Chicken)
A classic Chinese vegetarian dish using tofu skin rolled into chicken-like shape, braised in a savory soy sauce glaze - hearty and full of flavor.
Red-Braised Huíyú (Chinese Longsnout Catfish)
A classic Shanghai-style braised fish dish, tender and flavorful with a rich savory-sweet soy sauce glaze.
White Pork and Blood Sausage
A classic Northeast Chinese dish: tender pork belly, silky blood sausage, and tangy pickled cabbage slow-cooked to perfection – a comforting taste of home.
Northeast Stew (Dongbei Luan Dun)
A hearty stew combining various vegetables and pork belly, rich in flavor and aroma, perfect for warming up on cold winter days.
Apple Beef Stew
A stew combining the sweetness of apples with the rich flavor of beef, slightly sweet and sour, tender meat, and fruity aroma that whets the appetite.
Li Hongzhang's Mixed Stew
A legendary stew that combines mountain delicacies with seafood, said to be created by Li Hongzhang for foreign guests. It's hearty, savory, and full of umami.
Buddha Jumps Over the Wall
An opulent Chinese stew of premium meats and seafood, slow-cooked until incredibly rich. Its aroma is said to be so tempting that even Buddha would jump over the wall to taste it.
Farewell My Concubine (Braised Turtle and Chicken)
A legendary Chinese dish where turtle and chicken are slowly braised to create a rich, aromatic broth. Tender meat and deep flavors evoke history and romance.
Sandpot Three Flavors (Sa Guo San Wei)
This dish uses a clay pot to slowly braise chicken, pork belly, and shiitake mushrooms together. The three ingredients intermingle their umami, creating a rich broth with tender meat. It's warming and comforting.
Soy-Braised Pork Ribs (Jiang Pai Gu)
Lacquered in a savory soy glaze, these braised pork ribs are fall-off-the-bone tender with a perfect balance of sweet and salty. A beloved classic in Chinese home cooking, each bite is rich, aromatic, and deeply satisfying.