Teochew Braised Tofu
Dark brown tofu with a firm texture, infused with a rich aromatic sauce, this humble yet unforgettable Teochew classic is a delightful snack.
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.
Teochew Braised Goose
Teochew braised goose is a classic dish from the Chaoshan region of Guangdong. Using plump lion-head goose slow-cooked in aged master stock, the meat is tender, juicy, and deeply aromatic.
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.
Master Stock Platter
A classic cold dish that brings together a variety of braised delicacies, with rich colors and deep flavors, perfect for gatherings.
Braised Pork Belly Strips
A classic home-style dish where succulent pork belly slices are braised in a savory sauce, yielding tender, melt-in-your-mouth goodness.
Flavorful Braised and Roasted Chicken Wings
Combining the deep umami of braising with the caramelized crispness of roasting, these chicken wings are an irresistible fusion.
Vegetarian Braised Pork (Su Hongshao Rou)
This vegetarian version of braised pork uses tofu puffs slowly simmered in a rich soy sauce broth, resulting in glossy, tender bites with a sweet-savory flavor that rivals the real thing.
Red-braised Fish Tail
A classic Shanghai dish made with fresh fish tail, braised in soy sauce until glossy and tender. The rich savory-sweet sauce is irresistible.
Red-Braised Pork Hock (Hong Shao Ti Bang)
A classic Chinese banquet dish, the pork hock is braised until tender and glossy, with a rich savory-sweet sauce that melts in your mouth.
Jingsha Braised Turtle
Jingsha Braised Turtle is a classic dish from Jingzhou, Hubei. Turtle slow-cooked with Jingsha bean paste, savory and mildly spicy, tender meat with gelatinous edge, long-lasting flavor.
Dongpo Braised Pork Elbow
Glazed in a rich caramel sauce, this pork elbow melts in your mouth. A classic dish named after poet Su Dongpo, braised to perfection with a sweet-savory balance.
Red-Braised Lamb
Lamb slow-braised until fork-tender, glazed in a glossy red sauce. A hearty and nourishing winter dish.
Cantonese-Style Braised Duck Wings
A classic Cantonese braised dish, duck wings are slow-cooked in a fragrant master stock, yielding tender, flavor-packed meat with a glossy dark red hue. Perfect as an appetizer or tapas.
Soy-Braised Han Mushrooms
Han mushrooms are thick and meaty. Braised in soy sauce, they turn glossy and flavorful, a delicious and nutritious vegetarian dish.
Guoshao River Eel (Pan-Seared and Braised Eel)
A classic Shanghai delicacy: eel pieces are fried until crispy, then braised in a rich sauce to create a tender, glossy dish full of savory depth.
White Braised Four Treasures
White Braised Four Treasures is a classic Shandong dish, featuring four precious ingredients braised in a creamy white sauce. It is tender, flavorful, and an elegant choice for banquets.
Clay Pot Braised Pork Belly (Tan Zi Rou)
A classic Chinese dish of pork belly slow-braised in a clay pot until melt-in-your-mouth tender, with a rich, savory sauce.