Pork Rib Noodle Soup
Rich and savory pork rib broth paired with chewy noodles, each spoonful brings warmth and comfort. A classic home-style dish.
Jinggangshan Smoked Bamboo Shoots with Pork Belly
A signature Jiangxi dish: smoky bamboo shoots stir-fried with crispy pork belly. Savory, slightly spicy, tender yet crunchy – an authentic comfort food that pairs perfectly with rice.
Crispy Fried Eggplant Pockets
Crispy on the outside, tender and juicy inside. Eggplant slices stuffed with seasoned pork, battered and deep-fried until golden. An irresistible Chinese home classic.
Stir-Fried Eggs with Sophora Flowers
In late spring when sophora flowers bloom, their delicate sweetness pairs beautifully with soft scrambled eggs in this quick seasonal stir-fry that captures the taste of the season.
Braised Pork Trotters
Tender and glossy pork trotters braised in a rich soy-based sauce, meltingly soft and packed with flavor. A classic Chinese comfort dish.
Chaozhou Braised Noodles
Chaozhou braised noodles combine rich, savory sauce with springy noodles, topped with braised pork, eggs, and fresh vegetables—a true taste of Chaoshan.
Stuffed Tofu (酿豆腐)
A classic Hakka dish with tender tofu stuffed with savory meat, pan-fried until golden and braised in a rich sauce. Every bite is packed with flavor and comfort.
Iron Plate Squid
Iron Plate Squid is a classic Chinese street food. Sizzling on a hot iron plate, the squid is tender and coated in a savory, slightly spicy sauce, paired with crisp onions and bell peppers. Every bite bursts with smoky flavor. Best enjoyed immediately.
Braised Ribbon Fish in Soy Sauce
A classic Chinese home-style dish, ribbon fish is first pan-fried then braised in a savory soy-based sauce, resulting in tender and flavorful fish with a glossy glaze. Perfect with steamed rice, it's a guaranteed crowd-pleaser.
Dry Pot Cauliflower
Spicy and crunchy dry pot cauliflower with crispy pork belly, this Sichuan-inspired dish is bursting with numbing heat and savory flavors, perfect as a side dish or a main over rice.