Ruyi Fragrant Tofu
A savory and satisfying home-style stir-fry featuring chewy smoked tofu that soaks up a flavorful sauce, paired with tender pork strips and crisp peppers. Symbolizes good fortune and happiness.
Braised Pork with Vermicelli
A classic Northeastern Chinese home-style dish, pork belly braised until tender and flavorful, vermicelli absorbing the savory broth, rich and satisfying, perfect for cold winter days.
Liū Ròu Duàn (Fried Pork Strips in Brown Sauce)
Crispy on the outside, tender on the inside, this classic Northeastern Chinese dish features deep-fried pork strips coated in a savory-sweet brown sauce that's utterly satisfying.
Mung Bean Jelly Pork Hock (绿豆冻肘)
A refreshing traditional Chinese cold dish: tender pork hock and fragrant mung beans set in a clear aspic, perfect for beating the summer heat.
Crispy Roasted Pork Belly
Crispy skin shatters like glass, tender and juicy meat beneath. A classic Cantonese roast, perfect for feasts or family meals.
Clay Pot Braised Pork Belly (Tan Zi Rou)
A classic Chinese dish of pork belly slow-braised in a clay pot until melt-in-your-mouth tender, with a rich, savory sauce.
Wine-Aromatic Pepper-Salt Pork Knuckle
A splendid dish blending rich wine fragrance with numbing pepper-salt. The pork knuckle is marinated in Huadiao wine, steamed until tender, then deep-fried to crispy perfection, finally coated with garlic and spice salt. Each bite offers multiple textures and is irresistibly delicious.
Crispy Fried Spring Blossom Pork
Tender pork strips are marinated, coated in a light batter, and twice-fried to a golden, crunchy perfection. Each bite is a harmony of crispy shell and juicy meat, often served with salt and pepper or sweet chili sauce for a delightful appetizer or main.
Guoshao Braised and Fried Pork Hock (Crispy Pork Hock)
Guoshao pork hock is a classic Shandong dish with a golden crispy exterior and tender, succulent interior. After braising and then deep-frying, the skin becomes crunchy while the meat stays juicy and soft. Served with Sichuan pepper salt or sweet bean sauce, it's a showstopper at banquets.
Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens)
Mei Cai Kou Rou is a classic Cantonese dish. The pork belly is rich but not greasy, melting in your mouth, infused with the aromatic preserved mustard greens. It’s salty, sweet, and utterly satisfying, often the star dish at banquets.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices stir-fried with leeks in a savory, slightly spicy fermented bean sauce. It's rich yet not greasy, and perfectly pairs with rice.