Red Braised Lamb
Red braised lamb is a classic Hunan dish. The lamb is tender, the soup is red and spicy, perfect for warming up in winter.
Clay Pot White Pork
Thin slices of pork belly simmered with pickled cabbage in a clay pot. The broth is savory, the meat rich but not greasy—a warming Beijing classic for winter.
Beijing-style Copper Pot Lamb Hotpot
An authentic Beijing hotpot with clear broth and hand-sliced lamb, dipped in a rich sesame sauce. It warms the heart and body, perfect for winter.
Beijing Lamb Offal Soup
A steaming bowl of Beijing lamb offal soup with creamy white broth, tender offal, topped with cilantro and chili oil, warm and comforting, a classic Beijing street food.
Beijing Clay Pot Lamb
Tender lamb in rich broth, slow-cooked in a clay pot for intense flavor, perfect winter warmer.
Simmered Beef (Wei Niurou)
Beef slowly simmered until tender and succulent, with rich, savory gravy that warms the body and soul — perfect for cold seasons.
Lamb Offal Soup
A steaming bowl of lamb offal soup with tender tripe and creamy liver, rich and aromatic, perfect for winter warming.
Phoenix Stewed Peony (Braised Chicken with Pork Tripe)
A classic Huizhou cuisine, slowly simmered hen and pork tripe until the broth turns creamy white, meat tender, resembling peony petals, delicious and nourishing for banquets.
Huizhou Yipin Pot
A traditional dish from Huizhou, Anhui, with layered ingredients slow-cooked in a clay pot, rich broth, tender meat, warming body and soul.
Pork Belly and Sour Cabbage Casserole
Tender slices of boiled pork belly and tangy pickled cabbage simmered in a clay pot, a comforting hot pot rich in flavor.
Instant-Boiled Lamb (Shuan Yang Rou)
A classic Beijing winter dish featuring paper-thin lamb slices briefly boiled in clear broth, then dipped in savory sesame sauce. Warm, flavorful, and comforting.