Steamed Pork with Rice Flour
Soft and savory pork belly coated in rice flour, steamed until melt-in-your-mouth. A classic home-style dish from Jiangnan, China.
Steamed Coral Trout (Dongxingban)
A classic Cantonese dish, steamed coral trout features delicate and tender flesh. Topped with fresh aromatics and sizzling hot oil, it is fragrant and full of umami.
Steamed Pork Belly with Taro (Xiang Yu Kou Rou)
A classic Cantonese dish where pork belly and taro are layered and steamed to tender perfection, rich in aroma and melts in your mouth.
Winter Melon Cup
A whole winter melon hollowed, filled with luxurious ingredients and steamed. The broth is clear and savory, the melon tender — a classic Cantonese banquet dish.
Jinxian Youta (Golden Thread Oil Tower)
A traditional Shaanxi delicacy, these steamed oil towers feature silky thin layers resembling golden threads, soft and rich in flavor. Best served with garlic vinegar dip.
Tianmen Steamed Eel with Pickles
A classic steamed dish from Tianmen, Hubei. Eel is steamed with pickled vegetables and rice flour, resulting in a sour-spicy and tender flavor.
Crab Roe Shrimp Cup
A delicate steamed dish of shrimp paste filled with crab roe, tender and smooth, perfect for entertaining.
Xianggu He (Stuffed Mushrooms)
A delicate dish featuring tender mushroom caps filled with savoury meat stuffing, steamed to retain natural juices, finished with a glossy sauce.
徽州圆子
Huizhou Yuanzi is a traditional dish from Anhui, China: pork meatballs with water chestnuts and mushrooms, coated in glutinous rice and steamed. Soft, sticky, and savory.
Goldfish Playing with Lotus
Fresh fish paste molded into goldfish, steamed with a lotus-shaped garnish. A delicate, tender, and visually stunning banquet dish.
Steamed Taro with Chopped Chili
A classic Hunan dish: tender, creamy taro coated with savory and spicy chopped chili. Steaming preserves natural flavors, making it a simple yet satisfying side that pairs perfectly with rice.
Mei Cai Zheng Rou Bing (Steamed Pork Patties with Preserved Mustard Greens)
This classic Hakka dish combines savory preserved mustard greens with tender minced pork, steamed to juicy perfection. Rich and comforting, it's a perfect side for rice.
Steamed Jiangtuan Fish
A classic Sichuan dish featuring tender fish topped with ginger and scallion, splashed with hot oil to release aroma. Delicate, juicy, and full of natural flavor.
Steamed Pork Patty with Salted Fish
A classic Cantonese dish where minced pork is mixed with savory salted fish and steamed to perfection, resulting in a tender and juicy patty that pairs perfectly with rice.
Steamed Pork Slices with Shrimp Paste
A classic Cantonese home-style dish that blends the umami richness of shrimp paste with tender pork slices. Steaming locks in natural flavors for a simple yet satisfying meal.
Steamed Pork Ribs with Sour Plums
This classic Cantonese home-style dish combines tangy plums with tender pork ribs. Steaming preserves the natural flavors, making it incredibly appetizing and satisfying.
Steamed Assorted Cured Meats (La Wei He Zheng)
A classic Hunan dish where cured pork belly, sausage, and duck are steamed together, resulting in rich, savory flavors and a glossy, tender texture. Perfect with steamed rice.
Sichuan Steamed Pork Belly with Preserved Vegetables (Xian Shao Bai)
A classic Sichuan dish where pork belly is steamed with preserved mustard greens until tender, resulting in a savory, melt-in-your-mouth experience that pairs perfectly with rice.
Steamed Yellow Croaker with Luffa in Soy Marinade
Tender yellow croaker paired with sweet luffa, steamed with a special soy marinade. The fish is silky, the luffa soaks up the flavorful broth—a healthy and delicious steamed dish.
Sweet Braised Pork (Tian Shao Bai)
A classic Sichuan banquet dish with tender pork belly, sweet red bean paste, and sticky rice steamed to perfection—melt-in-your-mouth sweet and savory harmony.