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.
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.
Red-Braised Civet Meat
Civet meat is tender and succulent, braised to a glossy crimson red, rich in soy aroma with a sweet-savory balance. A nourishing winter classic.
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.
Spicy Braised Duck Necks
Spicy and numbing, richly braised duck necks with firm texture, addictive snacking for binge-watching.
Crispy Braised Pork
Pork belly first braised then fried, crispy outside and tender inside, rich sauce aroma, melts in your mouth, a classic home-style dish.
Braised Pig Head in Soy Sauce (Lu Gao Jian Style)
A classic Suzhou delicacy from Lu Gao Jian, this braised pig head is rich in soy aroma, tender, and translucent when sliced, perfect with drinks.
Stewed Silver Fungus with Mixed Vegetables
A refreshing and flavorful vegetarian stew, featuring tender silver fungus and crisp vegetables in a clear, light sauce. Nutritious and suitable for all ages.
Chaozhou Aged Mandarin Peel
A classic dish simmering chicken with nine-year aged Chaozhou mandarin peel, aromatic, tender meat, and rich sauce.
Red-Braised Pork Stomach
Red-braised pork stomach, shiny red color, tender and chewy texture, with rich soy sauce and spice fragrance. A classic Chinese comfort dish.
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.
Four-Joy Meatballs (Si Xi Wan Zi)
Shiny red color, tender and juicy meat, savory and slightly sweet, symbolizing happiness and fortune, a classic banquet dish.
Cinnamon-Braised Pork Ribs (Zi Gui Men Da Pai)
The aromatic fragrance of cinnamon perfectly blends with the savory pork ribs, creating a glossy, tender dish that warms both body and heart. A classic home-style favorite.
Braised Stuffed Sea Cucumber
A classic Cantonese banquet dish: sea cucumber stuffed with shrimp mousse, braised to a rich, glossy sauce. Tender yet bouncy, deeply savory.
Braised Fish Lips in Soy Sauce
Soft and tender fish lips braised in a rich savory sauce, perfect with steamed rice. A restaurant-quality dish for home cooking, ideal for entertaining.
Chaozhou Lengdan (Teochew Cold Platter)
Chaozhou Lengdan is a classic Teochew cold appetizer platter combining braised meats, cold crab, and pickles. It is cool, refreshing, and perfect for summer.
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.
Chaozhou Braised Pork Intestines
A traditional Chaozhou braised dish, with soft and flavorful pork intestines, sliced and drizzled with braising sauce, served with garlic vinegar dip.
Beijing-Style Braised Lamb Strips
Beijing-Style Braised Lamb Strips is a classic Beijing dish, with lamb slowly braised until tender and flavorful, red-bright color, rich scallion aroma, perfect for winter nourishment.