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.
美人肝
A classic Nanjing dish featuring silky duck liver with a glossy red glaze, savory and umami, leaving a lasting impression.
Fish Slices in Light Sauce
Tender fish fillets are quickly fried then coated with a savory sauce. This delicate Shandong dish features a silky texture and clean flavors.
Macau Double Skin Milk
A classic Cantonese dessert, creamy and silky smooth, with two layers of milk skin that are the soul of this treat. Best served chilled.
Crayfish Tofu (La Gu Tofu)
A special dish from Northeast China, a silky soup made from finely minced crayfish meat and roe, reminiscent of tofu in texture and packed with umami.
Smooth and Fragrant Sea Bass Balls
A classic Cantonese dish featuring sea bass cut into balls, quickly stir-fried to a silky smooth texture. Infused with ginger, scallion and Shaoxing wine, leaving an unforgettable umami.
Butterfly Fish in Broth
A classic Sichuan dish, fish fillets sliced thin as butterfly wings, instantly cooked in rolling milky broth, tender and delicious, elegantly shaped like floating butterflies.
Steamed Yellow Croaker with Luffa in Soy Sauce
Tender yellow croaker, sweet luffa infused with savory soy sauce, steamed to preserve natural flavors. A light and delicious dish for all ages.
Snow Chicken (Xuehua Ji)
Snow Chicken is a classic Sichuan stir-fry dish featuring tender white chicken slices with colorful peppers in a light sauce. Delicate and delicious.
Zhǎo Liū Yú Piàn (Fish Slices in Fermented Rice Wine Sauce)
A classic Shanghai dish with tender fish fillets coated in a fragrant, slightly sweet fermented rice wine sauce.