Spinal Cord
Spinal cord stew with tofu is a savory home-style dish. The rich spinal cord pairs with silky tofu in a flavorful broth, warming and comforting.
Gong'an Beef
A spicy and aromatic braised beef dish from Gong'an County, Hubei. Tender beef in a rich, savory broth, perfect over rice.
Huizhou Yipin Pot
Layers of ingredients simmer in a clay pot, yielding a rich broth. The harmony of meat and vegetables embodies Huizhou cuisine, a heartwarming winter dish.
Stone Ear Chicken Stew
A nourishing stew with rare stone ear fungus and tender chicken, slow-cooked to perfection. The broth is clear yet flavorful, chicken falls off the bone, and stone ear offers a unique crunchy-soft texture.
Braised Pounded Eel (Dun Sheng Qiao)
A classic Nanjing dish where eel is tenderized by pounding then braised, resulting in succulent meat and a rich, savory sauce.
Huangshan Braised Pigeon
A classic Anhui dish: pigeon braised with ham and shiitake mushrooms. Clear soup, tender meat, nourishing and utterly satisfying.
Stewed Turtle with Water Chestnuts (Qing Dun Ma Ti Bie)
A classic Anhui dish, tender turtle meat, sweet water chestnuts, clear broth, pure flavors, nourishing and not greasy.
Beer Braised Duck
A classic Hunan dish, duck braised in beer becomes tender and flavorful, with a hint of malt and chili. Rich, glossy sauce.
Lao Ma Ti Hua (Mom's Braised Pork Trotters)
Pork trotters slow-cooked until falling apart in a milky white broth with white kidney beans, served with a fragrant spicy dipping sauce.
Lushan Mixed Stew
A traditional stew from Lushan, Henan, combining pork, tofu, vermicelli, and vegetables in a savory broth, hearty and warming.
Gushi Braised Goose Chunks
A traditional dish from Gushi, Henan. Tender goose meat in a rich, savory broth with a hint of spice, leaving a lasting impression.
Clear Simmered Whole Chicken
A whole chicken simmered in clear broth until tender and flavorful. A nourishing, comforting dish perfect for winter.
霸王别姬
A classic dish from Anhui cuisine, where turtle and chicken are braised together until the sauce is thick and the meat is fork-tender. It symbolizes a poignant love story and offers deep, rich flavors.
Yang Fang Cang Yu (Lamb Stuffed with Fish)
An ancient dish from Xuzhou, it combines lamb and fish in one pot, creating an incredible umami flavor with tender meat and rich broth.
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 Trotters
A Beijing classic: lamb trotters braised until fall-apart tender, coated in a rich, savory glaze that's packed with collagen.
Beijing Braised Pork Belly
Red and shiny, fatty but not greasy, melts in your mouth. A classic Beijing flavor, perfect with rice.
Dun Diaozi (Braised Pig Offal)
A traditional Beijing snack, featuring pig intestines, lungs, and other offal, slow-braised to a rich broth, tender texture, and lasting flavor.
Braised Yellow Croaker
A classic home-style braised fish, tender and flavorful with a rich sauce. Slow simmering enhances the traditional taste, perfect with steamed rice.
Beijing Stewed Offal with Tofu
A hearty Beijing traditional stew of pork offal and tofu braised until tender in a rich savory broth, perfect for warming up on cold days.