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.
Sweet and Sour Carp
Crispy on the outside, tender inside, with a perfect sweet and tangy sauce. A classic banquet dish that delights the palate.
Huai Bao Li (Stuffed Carp with Three Delicacies)
A classic Confucius Mansion dish: a whole carp stuffed with minced pork, shiitake mushrooms, bamboo shoots, and ham, pan-fried and braised in a rich, savory sauce. The fish is tender and the filling is flavorful.
Beijing Clay Pot Fish
Tender fish in rich, flavorful sauce, kept warm in a clay pot. A comforting home-cooked classic that warms both body and soul.
Douban Ji Yu (Braised Crucian Carp in Spicy Bean Paste)
Tender crucian carp braised in rich, spicy Pixian bean paste sauce. A classic Sichuan home-style dish that pairs perfectly with steamed rice.
Huai Bao Li (Stuffed Carp)
A whole carp stuffed with savory meat filling, pan-fried and braised to perfection. The fish remains intact, symbolizing reunion and happiness, ideal for festive banquets.