Twice-Cooked Lamb
Sichuan-style twice-cooked technique elevates lamb with a spicy, aromatic kick. Crispy edges, tender meat, and vibrant leeks make it an irresistible rice companion.
Stir-fried Conch Slices with Red Fermented Rice (Dan Zao Xiang Luo Pian)
A classic Fujian dish with crispy conch slices and rich fermented rice aroma, beautifully presented in red and white, refreshing and delicious.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices, crisp garlic sprouts, and a rich, spicy sauce from doubanjiang. Irresistible with steamed rice.
Crystal Shrimp
Crystal-clear and shimmering, tender and succulent. This classic Shanghai dish brings elegance to any table with minimal effort.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices stir-fried with leeks in a savory, slightly spicy fermented bean sauce. It's rich yet not greasy, and perfectly pairs with rice.