Stuffed Tofu (Niàng Dòufu)
A classic Hakka dish, tofu stuffed with savory meat filling, pan-fried until golden, then simmered in a flavorful sauce. Crispy outside, tender inside, perfect for family meals.
Shanghai Soy Sauce Braised Duck
A classic Shanghai dish, the duck is braised until tender in a rich soy sauce glaze, sweet and savory, with a glossy mahogany color.
Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Salt-Baked Chicken
A Hakka classic, salt-baked chicken boasts tender, juicy meat and crispy skin. The coarse salt seals in the juices, infusing the chicken with a savory saltiness. Perfect for festive dining.
Fuliji Braised Chicken
Originating from Fuliji, Anhui, this golden-red braised chicken is tender, juicy, and richly smoky—a classic festive dish that lingers in memory.
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.
Sweet and Sour Crispy Fish
Golden crispy skin encases tender fish, topped with a tangy-sweet sauce—a perfect harmony of textures for festive dining.
Rose Soy Sauce Chicken (Cantonese Style)
A classic Cantonese roast chicken infused with rose wine and soy sauce. Silky skin, tender meat, glossy red color—perfect for festive gatherings.
Sichuan Steamed Pork Belly with Preserved Vegetables (Xian Shao Bai)
A classic Sichuan dish where pork belly is steamed with preserved mustard greens until tender, resulting in a savory, melt-in-your-mouth experience that pairs perfectly with rice.
Dongpo Pork
A classic Hangzhou dish with red-braised pork belly, tender and melt-in-your-mouth, rich in flavor from slow cooking.
Baoding Braised Chicken
A traditional Hebei delicacy, whole chicken slow-braised in aged master stock results in tender meat and a rich, aromatic flavor that lingers.
Crab Roe Tofu
Silky tofu coated with golden salted egg yolk sauce, savory and creamy; a beloved home-style dish perfect for festive gatherings.
Braised Shark Fin in Brown Sauce
A classic of Tan Family Cuisine, the shark fin is soft and glutinous, bathed in a golden, rich sauce that is savory and umami—each bite exudes luxury.
Longan Phoenix Chicken Liver
Chicken liver stir-fried with dried longan, offering a unique balance of savory and sweet. Tender, nourishing, and quick to make.
Chaozhou Gofu Lotus Root
A classic Chaozhou dessert, featuring tender lotus root slowly simmered with sugar and oil until translucent, soft, sweet, and irresistibly aromatic.
Beijing Roasted Lamb Leg
Juicy inside and crisp outside, this lamb leg marinated with aromatic spices and slow-roasted is a showstopper for festive tables.
Twice-Roasted Pork Belly
Double roasted pork belly is a classic Chinese dish with crispy crackling skin and tender juicy meat, twice baked for an irresistible flavor and texture.
Beijing Dry-Fried Meatballs (Gan Zha Wan Zi)
Crispy on the outside, tender on the inside, golden and irresistible. This traditional Beijing dish is bursting with meaty flavor and best served with salt and pepper.
Dragon and Phoenix Legs
A festive Chinese dish, chicken legs stuffed with shrimp mousse, deep-fried to golden perfection, crispy outside and tender inside.
Luo Han Prawns
A classic Chinese dish: prawns stuffed with shrimp mousse, deep-fried until golden, then coated in a tangy-sweet tomato sauce. Crispy, juicy, and beautifully shaped.