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.
Chaozhou Aged Mandarin Peel
A classic dish simmering chicken with nine-year aged Chaozhou mandarin peel, aromatic, tender meat, and rich sauce.
Pot-Roasted Pork Belly (Tanzizhou)
A classic Chinese braised pork belly dish, slow-cooked in a clay pot until melt-in-your-mouth tender with a rich, savory sauce.
Beijing Mei Cai Kou Rou (Braised Pork Belly with Preserved Mustard Greens)
Tender pork belly meets savory preserved mustard greens in this classic dish, where rich flavors meld together for a melt-in-your-mouth experience.
烧沙甸鱼
This braised sardine dish offers tender fish in a rich savory-sweet sauce, a simple and delicious home-style classic. Perfect with steamed rice.
Red-Braised Lamb
Lamb slow-braised until fork-tender, glazed in a glossy red sauce. A hearty and nourishing winter dish.
Jinling Meatballs
Originating from Nanjing, these meatballs are crispy outside, tender inside, with a rich savory sauce—an unforgettable traditional dish.
Clay Pot Braised Pork Belly (Tan Zi Rou)
A classic Chinese dish of pork belly slow-braised in a clay pot until melt-in-your-mouth tender, with a rich, savory sauce.
Jiu Zhuan Da Chang (Braised Pork Intestines with Five Flavors)
A classic Shandong dish, Jiu Zhuan Da Chang features pork intestines simmered to perfection with a complex interplay of sweet, sour, bitter, spicy, and salty flavors. The intestines are tender yet chewy, coated in a glossy, rich sauce that showcases the pinnacle of Chinese culinary technique.