Ningbo Tangtuan
Ningbo Tangtuan is a traditional dessert from Ningbo, Zhejiang. With thin skins and a generous filling, it is soft, chewy, and sweet — the black sesame filling oozes out with each bite, warming you up on cold days.
Honey-Glazed Stuffed Lotus Root
Tender lotus root stuffed with sweet sticky rice, bathed in honey syrup. A beloved Jiangnan dessert that melts on your tongue and lingers with every bite.
Deep-Fried Tofu Skin Rolls (Ganzha Xiangling)
A famous Hangzhou dish where tofu skin is fried to a golden crisp, shaped like little bells. Serve with pepper-salt or sweet sauce.
Hupao Vegetarian Ham
A traditional Hangzhou vegetarian dish, shaped like a ham, made from tofu skin wrapped with vegetables, steamed and pan-fried, with a savory and chewy texture.
Seven-Star Fish Ball Soup
Hand-made fish balls, springy and tender in a clear broth with seaweed and scallions, a classic Fujian comfort soup.
Duck Stuffed with Shark Fin
This classic dish features a whole duck stuffed with premium shark fin, slow-braised until tender, with a rich, savory sauce. A luxurious centerpiece for banquets.
Old Beijing Bean Sauce
A traditional Beijing cold dish made with pork skin and soy beans, stewed into a savory jelly. Smooth and rich, it's a classic for festive feasts.
San Bu Nian (Three Non-Stick)
A classic Beijing imperial dessert made with egg yolks, sugar and starch. It's named for not sticking to the pan, spoon or teeth — soft, sweet and silky.
Sweet and Sour Carp
Golden crispy fried carp topped with a tangy sweet and sour sauce, crispy outside and tender inside, a classic banquet dish that whets the appetite.
Agate Ginkgo Nuts
A traditional Chinese dessert featuring ginkgo nuts coated in caramelized sugar, resembling agate stones, with a soft and chewy texture and osmanthus fragrance.
Lotus Leaf Pork
Lotus Leaf Pork is an elegant traditional steamed dish perfect for summer. Choose well-marbled pork belly, wrap it in fresh lotus leaves and steam until tender. The meat becomes rich yet light, with the subtle fragrance of lotus leaves infusing every bite.
Silver Lung in Milky Broth
Silver Lung in Milky Broth is a classic Shandong soup dish. The creamy white broth resembles milk, and the pig lung is tender and melts in the mouth. Combined with ham, bamboo shoots, and mushrooms, it yields rich flavors and nutrition, making it an ideal delicacy for banquets.
Fuqi Feipian (Sichuan Beef and Offal Salad)
A classic Sichuan cold dish, Fuqi Feipian features thinly sliced beef and offal drizzled with a spicy, numbing chili oil. Packed with layers of flavor and texture, this appetizer is a must-try for lovers of bold, aromatic cuisine.