Youcha (Oil Tea)
A traditional Guizhou snack blending fried rice, peanuts, and ginger tea—warm, aromatic, and comforting.
Doufunao (Tofu Pudding)
Silky smooth tofu pudding topped with a savory umami sauce—a cherished Chinese breakfast that melts in your mouth with every spoonful.
Cantonese Stuffed Roast Duck (Guangshi Shao Tian Ya)
Crispy skin, tender meat, and a shiny red lacquer finish. This Cantonese classic is a festive centerpiece, achievable at home with patience.
Imperial Court Cheese (Gongting Nailao)
Originating from the Qing imperial court, this delicate, silky pudding harmonizes milk and fermented rice wine aromas—a classic summer refreshment.
Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Yunmeng Fish Noodles
Made from fresh fish and premium starch, these noodles are tender, smooth, and rich in fish flavor. A traditional Hubei delicacy full of freshness.
Taro Paste
Silky smooth and sweet, this traditional Chinese dessert is a must-have at banquets, evoking nostalgic home flavors.
Huo Hong Yu (Smoked Fish)
A classic Anhui dish, Huo Hong Yu is known for its unique smoky flavor from traditional smoking process. The fish is crispy outside, tender inside, with a beautiful reddish-brown color.
Maofeng Smoked Shad
A classic Anhui dish, shad smoked with Maofeng tea leaves. The delicate tea aroma infuses the golden fish, resulting in tender, flavorful meat.
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.
Xiangxi Sour Pork (Xiangxi Suan Rou)
A traditional delicacy from the Tujia and Miao autonomous prefecture in Hunan, this sour and spicy pork is crispy and tender, with a unique fermented aroma that whets the appetite.
Guanghan Silk-Wrapped Rabbit
A traditional Sichuan delicacy, marinated rabbit is tightly wrapped with string, cooked tender, then shredded and tossed in a spicy chili oil dressing.
West Lake Water Shield Soup
A classic Hangzhou clear soup featuring tender water shield leaves, with delicate ham and chicken, light and refreshing.
Clear Stewed Chicken and Pork Meatballs (Qing Dun Ji Fu)
A classic Jiangsu dish, combining minced chicken and pork into tender meatballs, gently stewed in clear broth. Delicate, flavorful, and nutritious.
老北京豆酱
A classic Beijing-style bean sauce, slow-cooked with soybeans and pork belly, rich in flavor and soft in texture, perfect with steamed rice.
Old Beijing Barbecue
Tender lamb seared with cumin and chili, smoky and aromatic – an authentic Beijing street-food favorite.
Chaozhou Preserved Buddha's Hand (Lao Xiang Huang)
Buddha’s hand citrus, salted and candied, aged to develop deeper flavor. Sweet with unique citrus aroma, a traditional Chaozhou preserved fruit perfect with tea.
三不沾
San Bu Zhan, a court dessert from the Qing Dynasty, known for its unique texture that doesn't stick to the plate, chopsticks, or teeth. Golden, sweet, and soft, it's an unforgettable treat.
Pot-Roasted Pork Belly (Tanzizhou)
A classic Chinese braised pork belly dish, slow-cooked in a clay pot until melt-in-your-mouth tender with a rich, savory sauce.
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.