Steamed Pork Belly with Taro (Xiang Yu Kou Rou)
A classic Cantonese dish where pork belly and taro are layered and steamed to tender perfection, rich in aroma and melts in your mouth.
Tianmen Steamed Eel with Pickles
A classic steamed dish from Tianmen, Hubei. Eel is steamed with pickled vegetables and rice flour, resulting in a sour-spicy and tender flavor.
Xianggu He (Stuffed Mushrooms)
A delicate dish featuring tender mushroom caps filled with savoury meat stuffing, steamed to retain natural juices, finished with a glossy sauce.
Mei Cai Zheng Rou Bing (Steamed Pork Patties with Preserved Mustard Greens)
This classic Hakka dish combines savory preserved mustard greens with tender minced pork, steamed to juicy perfection. Rich and comforting, it's a perfect side for rice.
Steamed Jiangtuan Fish
A classic Sichuan dish featuring tender fish topped with ginger and scallion, splashed with hot oil to release aroma. Delicate, juicy, and full of natural flavor.
Steamed Pork Slices with Shrimp Paste
A classic Cantonese home-style dish that blends the umami richness of shrimp paste with tender pork slices. Steaming locks in natural flavors for a simple yet satisfying meal.
Steamed Assorted Cured Meats (La Wei He Zheng)
A classic Hunan dish where cured pork belly, sausage, and duck are steamed together, resulting in rich, savory flavors and a glossy, tender texture. Perfect with steamed rice.
Sweet Braised Pork (Tian Shao Bai)
A classic Sichuan banquet dish with tender pork belly, sweet red bean paste, and sticky rice steamed to perfection—melt-in-your-mouth sweet and savory harmony.
Hanyuan Jar Pork
A signature dish from Hanyuan, Sichuan. Pork belly is boiled, fried, then steamed until tender, spicy and aromatic, with a melt-in-the-mouth finish.
Watermelon Chicken
Steam chicken with sweet watermelon, resulting in tender and juicy meat infused with fruity sweetness. A refreshing summer steamed dish.
Youmian Kao Lao Lao (Oat Noodle Rolls)
A traditional steamed snack from Shanxi, shaped like honeycomb with a chewy texture. Served with spicy and sour dipping sauce, it offers a unique and memorable flavor.
Chaozhou Olive Steamed Fish
Steamed sea bass with Chaozhou olives, combining savory olives with tender fish for a refreshing, authentic Chaoshan banquet dish.
一卵孵双凤
A classic Confucius Mansion dish, featuring chicken and eggs steamed together. The dish is elegantly presented, symbolizing phoenixes hatching from eggs, with tender chicken and runny yolk.
Assorted Honeycomb Tofu
This dish combines tofu with assorted vegetables, steamed to form honeycomb pores. It is tender, juicy, colorful, nutritious, and loved by all ages.
Lotus Leaf Wrapped Pork
Pork belly steamed in lotus leaves, blending rich meatiness with fragrant leaf aroma. Tender and not greasy, it's a perfect summer delicacy.
Yipin Tofu
A classic Chinese steamed tofu dish, silky and tender, topped with shrimp and ham, bathed in a savory sauce. Rich flavor for all ages.
Steamed Baby Cabbage with Chopped Chili and Vermicelli
The sweetness of baby cabbage complements the spicy and salty chopped chili, while vermicelli soak up the flavorful juices, making a light yet delicious steamed dish.
Jing Sha Fish Cake
A traditional Hubei dish from Jingzhou, known for its tender, boneless texture and delicate melt-in-the-mouth feel. Steamed to perfection, it suits all ages.
原笼粉蒸
A classic bamboo-steamed dish featuring tender pork belly coated in fragrant rice powder. Savory-sweet, each bite melts in your mouth.
Braised Pork Belly with Taro
A classic Hakka dish, pork belly is rich yet not greasy, taro absorbs the savory juices, becoming soft and aromatic. Red and glossy, it melts in the mouth—a showstopper for banquets.