Chaozhou Gongfu Tea
A creative fusion of Chaozhou Gongfu tea and cuisine: crispy chicken pieces with rich tea aroma, capturing the charm of Chaoshan region in every bite.
Beijing Lamb Head Meat
A classic Beijing cold dish: boiled lamb head sliced thin, served with Sichuan pepper salt. Crisp texture, pure flavor, perfect with drinks.
Beijing Lamb Tripe
A classic Beijing stir-fry featuring tender and crispy lamb tripe with scallions, rich soy sauce aroma, perfect as an appetizer or side dish.
Wine-Scented Salt and Pepper Pork Knuckle
Golden crispy skin with tender, melt-in-your-mouth meat, infused with wine and Sichuan pepper salt — a showstopper banquet dish full of wok hei.
Beijing Lamb Kidneys
A classic Beijing halal dish, lamb kidneys are skillfully prepared to remove gaminess and stir-fried to tender, spicy perfection – an ideal accompaniment to drinks.
Crispy Fried Oysters
Golden, crunchy coating encases tender, juicy oysters. Each bite releases a burst of fresh sea flavor. A classic Chinese appetizer perfect with beer.
Beijing Braised Beef in Soy Sauce
This classic Beijing cold beef dish features deep red color and tender texture, slowly braised with soy sauce and spices. Great as an appetizer or snack.
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.
Fried Shrimp Dates
A classic Chaoshan snack with a crispy exterior and tender, springy interior. The perfect marriage of shrimp and pork, fried until golden, it's utterly irresistible.
Stir-fried Baby Clams (Hai Gua Zi)
Tender baby clams wok-fried with garlic, chili, and Thai basil. A quick and flavorful Chaoshan dish, perfect as an appetizer with beer.
Plain Boiled Lamb Head with Spiced Salt
A traditional Beijing dish, lamb head simmered in clear broth until tender, served with Sichuan pepper salt. It's a winter nourishing favorite and a perfect drinking snack.
Boiled Peanuts
Fragrant and tender, these five-spice boiled peanuts make a simple, addictive Chinese snack, perfect for beer or tea pairing.
Macau-Style Portuguese Sausage
Macau-Style Portuguese Sausage is a fusion delight – crispy outside, tender inside. Pan-fried with bell peppers and onions, it's perfect as tapas or appetizer.
Bacalhau Balls (Deep-Fried Codfish Balls)
Golden and crispy Bacalhau balls are a Macanese specialty, combining savory salted cod with creamy mashed potatoes for a delightful crunch and tender interior.
Drunken Edamame
A classic Shanghai cold dish, edamame immersed in a special fermented rice wine brine, offering a rich wine aroma, refreshing and tender crunch, perfect for summer drinking.
Zao Men Qiang (Drunken Pork Tongue)
A classic Shanghai cold dish where pork tongue is marinated in fermented rice wine sauce, resulting in a tender, crisp texture with rich wine aroma, perfect as an appetizer with drinks.
Wine Lees-Marinated Pig Trotters (Zao Zhu Zhua)
This Shanghai-style cold dish features pig trotters braised until tender, then soaked in aromatic wine lees brine, creating a savory and slightly sweet flavor perfect for summer appetizers.
Drunken Chicken (Zaoji)
A classic Zhejiang cold appetizer, chicken marinated in rice wine lees, tender and flavorful with aromatic wine notes. Best served chilled, perfect for summer.
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.
Spicy Blood Clam Salad
Fresh blood clams meet a spicy, tangy sauce. Each bite bursts with sweet and mild heat, making this the ultimate party appetizer.