Spinal Cord
Spinal cord stew with tofu is a savory home-style dish. The rich spinal cord pairs with silky tofu in a flavorful broth, warming and comforting.
Jiangyou Feichang (Braised Pork Intestines)
A classic braised pork intestines dish from Jiangyou, Sichuan. Soft, spicy, and numbing with rich sauce, perfect with rice or wine.
Braised Pork with Pickled Mustard Greens
The sour punch of pickled mustard greens pairs perfectly with rich pork belly. Slowly braised until meltingly tender, this hearty dish is a comfort classic over rice.
Braised Fish Skin with Bamboo Fungus
Tender fish skin and crunchy bamboo fungus in a rich savory sauce. A delightful land-sea pairing bursting with umami.
Jiujiang Fish Chunks
Made with fresh grass carp, marinated, fried, and braised until crispy outside and tender inside, with rich savory sauce—a beloved home-style dish.
Gong'an Beef
A spicy and aromatic braised beef dish from Gong'an County, Hubei. Tender beef in a rich, savory broth, perfect over rice.
Huizhou Yipin Pot
Layers of ingredients simmer in a clay pot, yielding a rich broth. The harmony of meat and vegetables embodies Huizhou cuisine, a heartwarming winter dish.
Fish Embracing Lamb
A classic Huizhou dish where fish and lamb unite in one pot — the fish is tender, the lamb melts in your mouth, and the sauce is rich and aromatic.
Braised Pounded Eel (Dun Sheng Qiao)
A classic Nanjing dish where eel is tenderized by pounding then braised, resulting in succulent meat and a rich, savory sauce.
Braised Eels in Horse Saddle Shape (Da Shao Ma An Qiao)
A classic Huaiyang dish featuring eels cut into saddle shapes, braised with pork belly until tender, rich and savory.
Braised Lion's Head Meatballs
Juicy pork meatballs with a rich, savory soy glaze, tender and meltingly soft. A classic festive dish from Chinese cuisine.
Stewed Turtle with Water Chestnuts (Qing Dun Ma Ti Bie)
A classic Anhui dish, tender turtle meat, sweet water chestnuts, clear broth, pure flavors, nourishing and not greasy.
Braised Duck with Konjac
A classic Sichuan dish, duck braised until tender with konjac pieces that soak up the spicy, numbing sauce. Absolutely addictive.
Beer Braised Duck
A classic Hunan dish, duck braised in beer becomes tender and flavorful, with a hint of malt and chili. Rich, glossy sauce.
Braised Goose Feet in Soy Sauce
Golden-brown, aromatic braised goose feet with a chewy texture. This classic Chinese appetizer is full of flavor and easy to make at home.
Lao Ma Ti Hua (Mom's Braised Pork Trotters)
Pork trotters slow-cooked until falling apart in a milky white broth with white kidney beans, served with a fragrant spicy dipping sauce.
Spicy Braised Duck Necks
Spicy and numbing, richly braised duck necks with firm texture, addictive snacking for binge-watching.
Braised Fish Chunks in Brown Sauce
A classic Shandong dish featuring crispy fish chunks in a rich, savory sauce with mushrooms and garlic, tender inside and perfect for family meals or entertaining.
家乡南肉
This home-style dish features pork belly braised with fermented red bean curd (nan ru), resulting in tender, succulent meat with a reddish glaze and savory flavor. A nostalgic taste of home.
Oil-Braised Spring Bamboo Shoots
Seasonal spring bamboo shoots braised with soy sauce until glossy, tender yet crisp, sweet and savory—a perfect side dish.