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.
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.
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.
Jingsha Braised Turtle
Jingsha Braised Turtle is a classic dish from Jingzhou, Hubei. Turtle slow-cooked with Jingsha bean paste, savory and mildly spicy, tender meat with gelatinous edge, long-lasting flavor.
Huadiao Chicken
Huadiao Chicken is a classic Chinese dish where chicken is braised in Huadiao wine. The meat becomes tender and the sauce rich, infused with an aromatic wine flavor. Truly unforgettable.
Phoenix Stewed Peony (Braised Chicken with Pork Tripe)
A classic Huizhou cuisine, slowly simmered hen and pork tripe until the broth turns creamy white, meat tender, resembling peony petals, delicious and nourishing for banquets.
Hongshao Guozi Li (Braised Masked Palm Civet)
A traditional wild game dish, tender meat glazed in rich soy sauce, red and glossy, perfect for winter warming.
Braised Prawns
Fragrant and flavorful braised prawns with plump, springy meat coated in a rich sauce. The aromas of ginger, scallion, and garlic perfectly infuse the prawns, making this a classic home-style dish that is both comforting and impressive for guests.
Red-Braised Stuffed Cuttlefish (Heart Swap)
A creative Chinese dish where tender cuttlefish is stuffed with a savory meat and shrimp filling, then braised in a rich soy glaze until glossy. The 'heart-swap' concept adds fun to the table, delivering two textures in every bite.
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.