Gong'an Beef
A spicy and aromatic braised beef dish from Gong'an County, Hubei. Tender beef in a rich, savory broth, perfect over rice.
Braised Eels in Horse Saddle Shape (Da Shao Ma An Qiao)
A classic Huaiyang dish featuring eels cut into saddle shapes, braised with pork belly until tender, rich and savory.
Braised Lion's Head Meatballs
Juicy pork meatballs with a rich, savory soy glaze, tender and meltingly soft. A classic festive dish from Chinese cuisine.
Braised Duck with Konjac
A classic Sichuan dish, duck braised until tender with konjac pieces that soak up the spicy, numbing sauce. Absolutely addictive.
Braised Goose Feet in Soy Sauce
Golden-brown, aromatic braised goose feet with a chewy texture. This classic Chinese appetizer is full of flavor and easy to make at home.
Spicy Braised Duck Necks
Spicy and numbing, richly braised duck necks with firm texture, addictive snacking for binge-watching.
Teochew Braised Rice Noodle Soup (Guozhi)
Smooth rice noodles in a rich, aromatic braising broth, topped with soy-braised eggs and tofu – a classic Chaoshan street food that comforts the soul.
Beijing Halogen Boiled Huoshao (Luzhu Huoshao)
A classic Beijing street food, pork intestines and lungs slowly braised in spiced soy broth, served with fried tofu and baked buns, rich and aromatic.
Cinnamon-Braised Pork Ribs (Zi Gui Men Da Pai)
The aromatic fragrance of cinnamon perfectly blends with the savory pork ribs, creating a glossy, tender dish that warms both body and heart. A classic home-style favorite.
Southern Braised Meatballs (Nan Jian Wan Zi)
A classic Shanghai dish, crispy outside and tender inside with a rich savory sauce. Pan-fried then braised, these meatballs are firm, sweet-savory, and perfect over rice.
Chaozhou Braised Rice Noodles
Chaozhou braised rice noodles, silky smooth noodles in a rich spiced broth, topped with braised pork belly and egg. A timeless Chaoshan street snack.
Braised Fish Lips in Soy Sauce
Soft and tender fish lips braised in a rich savory sauce, perfect with steamed rice. A restaurant-quality dish for home cooking, ideal for entertaining.
Beijing Mei Cai Kou Rou (Braised Pork Belly with Preserved Mustard Greens)
Tender pork belly meets savory preserved mustard greens in this classic dish, where rich flavors meld together for a melt-in-your-mouth experience.
Chaozhou Lengdan (Teochew Cold Platter)
Chaozhou Lengdan is a classic Teochew cold appetizer platter combining braised meats, cold crab, and pickles. It is cool, refreshing, and perfect for summer.
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 Intestines
A traditional Chaozhou braised dish, with soft and flavorful pork intestines, sliced and drizzled with braising sauce, served with garlic vinegar dip.
Beijing-Style Braised Lamb Strips
Beijing-Style Braised Lamb Strips is a classic Beijing dish, with lamb slowly braised until tender and flavorful, red-bright color, rich scallion aroma, perfect for winter nourishment.
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.
Chaozhou Braised Platter (Teochew Soy Sauce Platter)
A classic Chaozhou banquet appetizer featuring tender braised meats, tofu, and eggs in a rich soy-based marinade, served with a tangy garlic-vinegar dip.
Braised Conch in Soy Sauce
Conch meat is braised until tender in a savory-sweet soy sauce mixture. The glossy glaze and rich flavor make it an irresistible main dish.