Steamed Pork with Rice Flour
Soft and savory pork belly coated in rice flour, steamed until melt-in-your-mouth. A classic home-style dish from Jiangnan, China.
Steamed Coral Trout (Dongxingban)
A classic Cantonese dish, steamed coral trout features delicate and tender flesh. Topped with fresh aromatics and sizzling hot oil, it is fragrant and full of umami.
叶儿粑 (Ye'erba) - Sichuan Sticky Rice Dumplings
A traditional Sichuan snack with a glutinous rice wrapper filled with savory minced pork and pickled mustard greens, wrapped in pomelo leaves and steamed until soft and fragrant.
Winter Melon Cup
A whole winter melon hollowed, filled with luxurious ingredients and steamed. The broth is clear and savory, the melon tender — a classic Cantonese banquet dish.
Jinxian Youta (Golden Thread Oil Tower)
A traditional Shaanxi delicacy, these steamed oil towers feature silky thin layers resembling golden threads, soft and rich in flavor. Best served with garlic vinegar dip.
Steamed Taro with Chopped Chili
A classic Hunan dish: tender, creamy taro coated with savory and spicy chopped chili. Steaming preserves natural flavors, making it a simple yet satisfying side that pairs perfectly with rice.
Steamed Pork Patty with Salted Fish
A classic Cantonese dish where minced pork is mixed with savory salted fish and steamed to perfection, resulting in a tender and juicy patty that pairs perfectly with rice.
Crispy Skin Pork Belly with Fermented Black Beans (Zouyou Douchi Kou Rou)
A classic Hunan dish: pork belly boiled, fried, and steamed until the skin is wrinkled and the meat is tender, infused with aromatic fermented black beans.
Steamed Pork Ribs with Sour Plums
This classic Cantonese home-style dish combines tangy plums with tender pork ribs. Steaming preserves the natural flavors, making it incredibly appetizing and satisfying.
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.
Steamed Yellow Croaker with Luffa in Soy Marinade
Tender yellow croaker paired with sweet luffa, steamed with a special soy marinade. The fish is silky, the luffa soaks up the flavorful broth—a healthy and delicious steamed dish.
Luojiang Dou Ji (Sichuan Vegetarian Roll)
A classic Sichuan vegetarian dish made by rolling seasoned vegetables in tofu skin, steaming until tender, then slicing and serving with a zesty dipping sauce.
Steamed River Perch with Bamboo Shoots
Fresh river perch steamed to perfection with tender bamboo shoots, highlighting the natural sweetness of the fish and the delicate crunch of bamboo—a classic Cantonese delicacy.
Bamboo-Fragrant Nanri Abalone
Fresh abalone wrapped in bamboo leaves and steamed, locking in natural juices with a springy texture, an exquisite banquet dish from Fujian.
Ban Zhi Gan Bei (Scallop Rings)
Dried scallops combined with shrimp paste formed into ring shapes. Tender, bouncy, and elegantly presented – a highlight at banquets.
Steamed Sea Bass with Scallion Oil
A classic steamed dish, tender sea bass drizzled with sizzling scallion oil, the fish is silky and the aroma of scallions fills the air. Simple yet impressive, a must-have for home banquets.
潮州芋丝粿
A traditional Teochew snack made with shredded taro and sweet potato starch. Soft, savory, and aromatic, best served with garlic soy sauce.
Hanzhong Hot Rice Noodles
A classic snack from Hanzhong, Shaanxi. The steamed rice sheets are soft and smooth, served with hot broth and chili oil, creating a sour, spicy, and comforting flavor.
Chaozhou Cloud Slice Cake
A classic Chaozhou steamed rice cake, soft and sweet, with layers as thin as clouds, melting on the tongue. Perfect with tea.
Steamed Ribs with Chaozhou Huangpichi (Fermented Soybeans)
Chaozhou's traditional Huangpichi fermented soybeans add a unique savory depth to tender spare ribs. Steaming keeps the meat juicy and infused with the rich bean aroma, a true Chaoshan comfort food.