Braised Pork Tendon with Shiitake Mushrooms
The rich aroma of shiitake mushrooms perfectly blends with the tender and chewy pork tendon. Glazed in a savory sauce, this classic dish is a nutritious delight for festive banquets.
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.
Taishan Red-Scale Fish
Taishan Red-Scale Fish is a rare species from Mount Tai, Shandong. Braised to perfection, its flesh is tender and the sauce is rich and flavorful.
Braised Fish Lips in Soy Sauce
Soft and tender fish lips braised in a rich savory sauce, perfect with steamed rice. A restaurant-quality dish for home cooking, ideal for entertaining.
Beijing Mei Cai Kou Rou (Braised Pork Belly with Preserved Mustard Greens)
Tender pork belly meets savory preserved mustard greens in this classic dish, where rich flavors meld together for a melt-in-your-mouth experience.
Braised Conch in Soy Sauce
Conch meat is braised until tender in a savory-sweet soy sauce mixture. The glossy glaze and rich flavor make it an irresistible main dish.
Nine-Turn Braised Intestines
A classic Shandong dish, Nine-Turn Braised Intestines is famed for its harmonious blend of five flavors. The intestines are tender with a glossy red glaze, featuring layers of sweet, sour, bitter, spicy, and salty notes.
Braised Sea Cucumber in Red Sauce
Soft and springy sea cucumber in a rich, glossy sauce, a classic banquet dish symbolizing prosperity and reunion.
Red-Braised Oxtail
A classic Chinese stew, oxtail is braised until tender and infused with rich soy sauce flavors, making a hearty dish perfect with steamed rice.
烧沙甸鱼
This braised sardine dish offers tender fish in a rich savory-sweet sauce, a simple and delicious home-style classic. Perfect with steamed rice.
Vegetarian Braised Pork (Su Hongshao Rou)
This vegetarian version of braised pork uses tofu puffs slowly simmered in a rich soy sauce broth, resulting in glossy, tender bites with a sweet-savory flavor that rivals the real thing.
Red-braised Fish Tail
A classic Shanghai dish made with fresh fish tail, braised in soy sauce until glossy and tender. The rich savory-sweet sauce is irresistible.
Big Fish Head
Braised big fish head, rich red color, tender and juicy fish, savory and thick sauce, a classic home dish that makes you crave.
Braised Sea Cucumber with Shrimp Roe
A classic Shanghai delicacy: tender sea cucumber coated in savory shrimp roe, bathed in a rich, umami-laden sauce that lingers on the palate.
Red-Braised Pork Hock (Hong Shao Ti Bang)
A classic Chinese banquet dish, the pork hock is braised until tender and glossy, with a rich savory-sweet sauce that melts in your mouth.
Red-Braised Huíyú (Chinese Longsnout Catfish)
A classic Shanghai-style braised fish dish, tender and flavorful with a rich savory-sweet soy sauce glaze.
Pocket Tofu
Crispy outside, tender inside, pocket tofu bursts with savory juice. The filling is succulent and the tofu soaks up the rich sauce, a classic Chinese comfort dish.
Red-Braised Lamb
Lamb slow-braised until fork-tender, glazed in a glossy red sauce. A hearty and nourishing winter dish.
Crispy Wrinkled Pork Knuckle (Shanghai-Style)
A classic Shanghai dish of deep-fried, wrinkled pork knuckle braised in a rich, savory-sweet soy glaze. The skin is chewy and the meat melts in your mouth.
Hongshao Guozi Li (Braised Masked Palm Civet)
A traditional wild game dish, tender meat glazed in rich soy sauce, red and glossy, perfect for winter warming.