Clear Soup with Swallow Nest and Willow-Leaf Egg White
A classic clear soup featuring tender white bird's nest and delicate willow-leaf-shaped egg whites in a flavorful yet transparent broth. A banquet treasure.
北京烤鸭（挂炉/焖炉）
Crispy skin and tender meat, glossy red color, served with thin pancakes, sweet bean sauce, and scallion. A world-renowned Beijing classic, perfect for feasts.
Dongpo Braised Pork (Huangzhou Style)
A classic Chinese dish invented by Su Dongpo, featuring succulent pork belly slowly braised in soy sauce and rice wine until meltingly tender, with a glossy red glaze.
Jinling Crispy Duck
A classic Nanjing dish with crispy skin and tender meat, glazed with honey and roasted to a glossy red-brown. Perfect for festive gatherings.
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Classic Red-Braised Pork Belly (Hongshao Rou)
Glossy, ruby-red, and melt-in-your-mouth tender, this red-braised pork belly is the soul of Chinese home cooking. Slowly simmered until the sauce clings to every piece, it delivers a rich, savory-sweet depth that pairs perfectly with steamed rice.