Instant-Boiled Lamb (Shuan Yangrou)
A traditional Northern Chinese hot pot, thinly sliced lamb quickly blanched in a flavorful broth, dipped in sesame sauce. Warming and satisfying.
Beijing-Style Instant-Boiled Mutton
A traditional Beijing hot pot featuring fresh lamb sliced paper-thin, cooked in a clear broth and dipped in savory sesame sauce. Perfect comfort for winter.
Beijing Candied Hawthorn Skewers
A classic Chinese snack of hawthorn berries skewered and coated in a crisp sugar shell, sweet and sour, crunchy outside and soft inside, evoking winter street memories.
Lamb Hot Pot (Shuan Yangrou)
A classic northern Chinese winter dish, featuring paper-thin lamb slices quickly boiled in a fragrant broth and dipped in a savory sesame sauce.
Bing Tang Hu Lu (Candied Hawthorn Sticks)
A classic Northern Chinese street snack, fresh hawthorn berries coated in a crunchy sugar shell. Sweet, sour, and utterly addictive.
Jianyang Lamb Soup
Jianyang lamb soup features milky white broth, rich flavor without gamey taste, served with a special dipping sauce. A classic Sichuan winter warmer.
Red-Braised Lamb
Lamb slow-braised until fork-tender, glazed in a glossy red sauce. A hearty and nourishing winter dish.
Braised Pork Hock with Snow Pear
The sweetness of snow pear perfectly complements the rich flavor of pork hock. The pear becomes tender and melting, the meat succulent and fall-off-the-bone, all in a thick, savory sauce. This classic winter dish offers comfort with every bite, with the fruit's fragrance cutting through the richness.