Boiled Beef in Chili Sauce (Shui Zhu Niu Rou)
A classic Sichuan spicy dish featuring silky tender beef and crunchy vegetables, topped with sizzling chili oil that releases an irresistible peppery aroma.
Kung Pao Chicken
A classic Sichuan dish with tender chicken, crunchy peanuts, and a spicy, tangy, slightly sweet sauce. Perfect with steamed rice.
Jing Jiang Rou Si (Shredded Pork in Sweet Bean Sauce)
Glossy red shredded pork in rich sweet bean sauce, served with scallion shreds and tofu sheets. A classic Beijing dish with balanced savory-sweet flavor.
Guo Bao Rou
Crispy on the outside, tender inside, and perfectly sweet and sour. This classic Northeast Chinese dish features pork tenderloin slices, deep-fried to golden perfection, then tossed in a tangy glaze.
Daliang Stir-Fried Fresh Milk (Fried Egg White with Milk)
A classic Cantonese dish from Shunde, featuring silky white curds made from egg whites and milk, stir-fried with shrimp and ham—a true test of wok skills.
Typhoon Shelter Fried Crab
This Hong Kong classic features tender, juicy crab coated in a crunchy, aromatic blanket of golden garlic, dried chilies, and fermented black beans. A perfect balance of savory, spicy, and crispy textures make it an unforgettable dish.
Di San Xian (Three Fresh Vegetables)
Di San Xian is a classic home-style dish from Northeast China, featuring potatoes, eggplants, and green peppers. After quick frying, they are stir-fried in a savory-sweet sauce, resulting in shiny, tender, and incredibly delicious bites that perfectly complement steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
Tender beef slices in a fiery, numbing broth alongside crisp greens, finished with a sizzle of hot chili and Sichuan pepper oil—this iconic Sichuan dish is a symphony of flavor and texture.