Beijing Lamb Spine (Lamb Spine Stew)
A classic Beijing stew of lamb spine, slow-cooked until tender, rich in marrow and deep flavors, perfect for warming up in winter.
Beijing-Style Braised Lamb Strips
Beijing-Style Braised Lamb Strips is a classic Beijing dish, with lamb slowly braised until tender and flavorful, red-bright color, rich scallion aroma, perfect for winter nourishment.
Phoenix Stewed Peony (Braised Chicken with Pork Tripe)
A classic Huizhou cuisine, slowly simmered hen and pork tripe until the broth turns creamy white, meat tender, resembling peony petals, delicious and nourishing for banquets.
Lamb Hidden Fish
A historic dish from Xuzhou, lamb and crucian carp are stewed together, creating a harmonious blend of flavors. The milky broth is rich and nourishing for winter.
Old Beijing Barbecue (Lao Beijing Kao Rou)
Old Beijing Barbecue features tender beef seared on a hot iron plate with scallions, cilantro, and cumin. It is a fragrant, savory home-cooked dish perfect for cold winter days.