Stuffed Tofu (Niàng Dòufu)
A classic Hakka dish, tofu stuffed with savory meat filling, pan-fried until golden, then simmered in a flavorful sauce. Crispy outside, tender inside, perfect for family meals.
安阳血糕
Anyang Blood Cake is a traditional snack from Anyang, Henan, made with pig blood and buckwheat flour, steamed and pan-fried until crispy outside, served with a garlic vinegar dip.
Pi Zha
Pi Zha is a traditional snack from Anyang, China. Made with sweet potato noodles and starch, it is steamed to a soft, chewy texture, then pan-fried until crisp. Serve with garlic vinegar sauce for a delicious contrast.
Beijing Grilled Meat (Beijing Zhizi Kaorou)
A traditional Beijing grilled meat dish, lamb is quickly seared on a hot iron plate with scallions and cilantro, highly aromatic and tender.
Macanese Portuguese Chicken
A fusion of Portuguese and Southeast Asian flavors, this Macanese classic features tender chicken in a rich coconut curry sauce with potatoes, baked to perfection.
Portuguese Suckling Pig (Leitão à Bairrada)
A classic dish from the Bairrada region of Portugal. The suckling pig is marinated and slow-roasted until the skin is crispy and the meat is tender, perfect for festive gatherings.
Ming Lu Roasted Suckling Pig
A dazzling Cantonese centerpiece: glossy red, crackling skin that shatters like glass, enveloping tender, juicy meat. Truly unforgettable.
Crispy Roasted Pork Belly
Crispy skin shatters like glass, tender and juicy meat beneath. A classic Cantonese roast, perfect for feasts or family meals.
Roast Suckling Pig
Crispy skin and tender meat, this classic Cantonese dish symbolizes celebration and abundance. Each bite bursts with savory crispness.
Golden Fragrant Pancake
Crispy outside and chewy inside, with the fragrance of pumpkin and sesame, pan-fried to golden perfection, a classic Chinese dessert.