Lizhuang White Pork (Sliced Pork with Garlic & Chili Oil)
A classic Sichuan dish from Lizhuang, featuring paper-thin slices of boiled pork served with a zesty garlic and chili oil dip, known for its delicate texture and bold flavors.
Clear Soup with Ham Joint (Qingtang Huofang)
A classic Jiangsu dish with crystal-clear broth and meltingly tender ham. Refined taste in every spoonful.
Squirrel Mandarin Fish
A classic Jiangsu dish, the fish is carved to resemble a squirrel, fried until crispy, and glazed with a sweet and sour sauce. A visual and flavorful banquet highlight.
Huguo Cai (Patriotic Greens Soup)
A classic Chaozhou vegetarian soup, silky and vibrant green, made from sweet potato leaves and straw mushrooms, with a rich history and refined flavor.
Daokou Braised Chicken
A classic Henan specialty, Daokou braised chicken is prized for its beautiful shape, brilliant red color, and incredibly tender, flavorful meat. It's a must-have dish for festive banquets.
Baked Chicken in Yellow Clay
A classic dish from Jiangnan, where a whole chicken is wrapped in yellow clay and slow-baked, blending earthy fragrance with tender meat, releasing an irresistible aroma when cracked open.