Braised Spring Bamboo Shoots
Tender spring bamboo shoots braised to a glossy red-brown color, savory with a touch of sweetness, a must-have seasonal dish on spring tables.
Crab Roe Tofu
Silky tofu paired with savory crab roe, rich and aromatic, melts in the mouth. A classic Chinese banquet dish that delights.
Zhuachao Fish Slices (Crispy Fish in Tangy Sauce)
A classic Beijing dish, crispy-on-the-outside, tender fish fillets coated in a rich sweet-and-sour sauce that is simply irresistible.
Furong Yan Cai (Stewed Bird's Nest with Egg White)
Furong Yan Cai is a classic Chinese banquet soup dish, featuring crystal-clear bird's nest with tender egg white like hibiscus. The broth is clear and delicious, nourishing and smooth.
Stir-Fried Pork Kidney (Bao Chao Yao Hua)
A classic Chinese stir-fry: tender, crunchy pork kidney in a savory sauce with colorful peppers. A true test of knife skills and wok mastery.
Coral Gold Hook
A classic Chinese vegetarian dish featuring crisp mung bean sprouts stir-fried with red chili strips, creating a coral-like color. Tangy and slightly spicy, it awakens the appetite.
Yangmei Shrimp Balls
Crispy shrimp balls coated with a sweet and tangy bayberry sauce, golden on the outside and tender inside. This creative dish perfectly combines the umami of shrimp with the fruity freshness of bayberries, making it a showstopper at banquets.
Vegetarian 'Roast Duck' (Su Guo Kao Ya)
This classic Chinese vegetarian dish uses tofu skin to wrap a savory five-spice filling. Steamed then pan-fried until crispy, it mimics the flavor and texture of roast duck—a true showstopper for vegetarians.
Zha Li Huang (Fried Oysters)
A classic Fujian street snack, Zha Li Huang features fresh oysters coated in a thin sweet potato starch batter and deep-fried until golden and crispy. Each bite offers a satisfying crunch followed by juicy, briny oyster meat. Serve with salt and pepper or sweet chili sauce for an addictive treat.
Cucumber Salad (Liang Ban Huang Gua)
A classic Chinese cold dish featuring crisp cucumbers tossed in a garlicky vinegar dressing. Refreshing, tangy, and slightly spicy, it's a perfect palate cleanser or side dish for any meal, incredibly easy and quick to prepare.
Sautéed Pork Liver Slices with Sauce (Liú Gān Jiān)
A classic dish from Lu cuisine, where tender pork liver is quickly stir-fried to retain its silky texture, coated in a glossy savory sauce with crunchy cucumber and wood ear mushrooms. Slightly tangy and aromatic, it perfectly complements steamed rice.
Sweet and Sour Pork Ribs
Crispy on the outside, tender on the inside, with a perfectly balanced sweet and sour sauce that glazes each rib beautifully. This classic Chinese home-cooked dish is bursting with flavor and guaranteed to satisfy.
Baby Cabbage in Superior Broth
A delicate and flavorful dish featuring tender baby cabbage simmered in a rich broth with century egg and ham. This easy home-style soup is light yet satisfying, perfect as a starter or a light main course.
Wonton Soup
A comforting bowl of Chinese wonton soup with thin, silky wrappers filled with succulent pork and shrimp, served in a savory broth. Perfect for any meal, it's a cherished classic that warms both body and soul.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.