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.
Clay Pot Braised Pork Belly (Tan Zi Rou)
A classic Chinese dish of pork belly slow-braised in a clay pot until melt-in-your-mouth tender, with a rich, savory sauce.
Braised Pork Hock with Snow Pear
The sweetness of snow pear perfectly complements the rich flavor of pork hock. The pear becomes tender and melting, the meat succulent and fall-off-the-bone, all in a thick, savory sauce. This classic winter dish offers comfort with every bite, with the fruit's fragrance cutting through the richness.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.
Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens)
Mei Cai Kou Rou is a classic Cantonese dish. The pork belly is rich but not greasy, melting in your mouth, infused with the aromatic preserved mustard greens. It’s salty, sweet, and utterly satisfying, often the star dish at banquets.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices stir-fried with leeks in a savory, slightly spicy fermented bean sauce. It's rich yet not greasy, and perfectly pairs with rice.