Red-Braised Civet Meat
Civet meat is tender and succulent, braised to a glossy crimson red, rich in soy aroma with a sweet-savory balance. A nourishing winter classic.
Teochew Braised Rice
A bowl of authentic Teochew braised rice, featuring rich soy-based broth, tender pork belly, and marinated eggs, drizzled over steamed rice for a comforting meal.
Chaozhou Braised Pork Trotters
Chaozhou braised pork trotters are red-glazed, soft and savory, rich in collagen, with a deep braising aroma, an indispensable classic at Chaozhou banquets.
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.
Big Fish Head
Braised big fish head, rich red color, tender and juicy fish, savory and thick sauce, a classic home dish that makes you crave.
Braised Chicken with Potatoes and Bamboo Shoots
Tender chicken, soft potatoes, and crunchy bamboo shoots simmered in a rich savory sauce. A comforting dish that pairs perfectly with steamed rice.
Guoshao River Eel (Pan-Seared and Braised Eel)
A classic Shanghai delicacy: eel pieces are fried until crispy, then braised in a rich sauce to create a tender, glossy dish full of savory depth.