Lao Ma Ti Hua (Mom's Braised Pork Trotters)
Pork trotters slow-cooked until falling apart in a milky white broth with white kidney beans, served with a fragrant spicy dipping sauce.
Dongpo Pork
A classic Hangzhou dish with red-braised pork belly, tender and melt-in-your-mouth, rich in flavor from slow cooking.
Chaozhou Aged Mandarin Peel
A classic dish simmering chicken with nine-year aged Chaozhou mandarin peel, aromatic, tender meat, and rich sauce.
Braised Pork Ribs with Sour Cabbage
A classic Northeastern Chinese stew featuring tender pork ribs and tangy pickled cabbage, creating a hearty and appetizing dish perfect with steamed rice.
Braised Duck with Fish Maw and Longan
Rich in collagen, sweet longan, tender duck in a clear broth – a nourishing autumn soup.
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.
Farewell My Concubine (Braised Turtle and Chicken)
A legendary Chinese dish where turtle and chicken are slowly braised to create a rich, aromatic broth. Tender meat and deep flavors evoke history and romance.
Jinling Meatballs
Originating from Nanjing, these meatballs are crispy outside, tender inside, with a rich savory sauce—an unforgettable traditional dish.
Red-Braised Pork Hock
A classic Chinese comfort dish, pork hock is slowly braised until tender and glazed with caramelized soy sauce. Rich in collagen, the flavor is savory-sweet and perfect with steamed rice.