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.
Jade Bamboo Shrimp
A classic Chinese shrimp dish featuring succulent prawns and crisp bamboo shoots, beautifully white and elegantly presented.
Guoba Pork Slices
A classic Sichuan dish: crispy rice crust topped with tender pork slices in a sizzling sweet-and-sour sauce, creating an irresistible crunch and flavor.
Beijing Lamb Liver
Tender lamb liver stir-fried with scallions and ginger, rich in soy sauce aroma. A hearty Beijing home-style dish that's perfect with rice.
Longan Phoenix Chicken Liver
Chicken liver stir-fried with dried longan, offering a unique balance of savory and sweet. Tender, nourishing, and quick to make.
Shrimp and Eel in Sweet and Sour Sauce
A classic Jiangnan dish, featuring tender shrimp, crispy eel, and an irresistible sweet and sour sauce that delights the palate.
爆炒腰花
A classic Shandong dish, pork kidneys are expertly cleaned and scored to form flower shapes. Quick stir-frying over high heat yields a tender and crunchy texture with a savory sauce, making it an excellent accompaniment to rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.