Jiangyou Feichang (Braised Pork Intestines)
A classic braised pork intestines dish from Jiangyou, Sichuan. Soft, spicy, and numbing with rich sauce, perfect with rice or wine.
Braised Fish Skin with Bamboo Fungus
Tender fish skin and crunchy bamboo fungus in a rich savory sauce. A delightful land-sea pairing bursting with umami.
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 Pounded Eel (Dun Sheng Qiao)
A classic Nanjing dish where eel is tenderized by pounding then braised, resulting in succulent meat and a rich, savory sauce.
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.
Spicy Braised Duck Necks
Spicy and numbing, richly braised duck necks with firm texture, addictive snacking for binge-watching.
Braised Fish Chunks in Brown Sauce
A classic Shandong dish featuring crispy fish chunks in a rich, savory sauce with mushrooms and garlic, tender inside and perfect for family meals or entertaining.
Braised Pork Trotters
Tender and glossy pork trotters braised in a rich soy-based sauce, meltingly soft and packed with flavor. A classic Chinese comfort dish.
Four-Joy Meatballs (Si Xi Wan Zi)
Shiny red color, tender and juicy meat, savory and slightly sweet, symbolizing happiness and fortune, a classic banquet dish.
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 Yellow Croaker
A classic home-style braised fish, tender and flavorful with a rich sauce. Slow simmering enhances the traditional taste, perfect with steamed rice.
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.