Luzhou Roast Duck
A classic Hefei dish with crispy skin and tender meat, slowly roasted over fruitwood charcoal, fragrant and flavorful.
Pig Blood Tofu Balls
A traditional Hunan delicacy from Shaoyang, where pig blood and tofu are blended into savory balls, pan-fried to crispy perfection with a spicy kick.
Pingyao Beef
Pingyao Beef is a traditional dish from Pingyao, Shanxi. It features a ruddy color, tender texture, savory flavor, and clear grain when sliced, making it perfect as a snack or side dish.
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.
Leshan Sweet Skin Duck
A classic dish from Leshan, Sichuan. Sweet crispy skin with tender, juicy meat. An unforgettable flavor.
郏县饸饹面
Jiaxian Huluo Noodles are a traditional Henan dish, featuring chewy buckwheat noodles in a rich lamb broth with chili oil, aromatic and satisfying.
Youxi Buya (Smoked Duck)
Youxi Buya is a traditional smoked duck dish from Fujian, golden brown, rich in smoky aroma, crispy outside and tender inside, a banquet favorite.
Braised Pig Head in Soy Sauce (Lu Gao Jian Style)
A classic Suzhou delicacy from Lu Gao Jian, this braised pig head is rich in soy aroma, tender, and translucent when sliced, perfect with drinks.
黄泥煨鸡
Yellow Mud Roasted Chicken, also known as Beggar's Chicken, is a traditional delicacy where a tender chicken is wrapped in lotus leaves, coated with yellow clay, and slow-roasted until succulent and infused with leaf aroma.
Teochew Braised Duck
Teochew braised duck is a classic from the Chaoshan region of Guangdong. It features tender, flavorful meat with glossy red-brown skin, aromatic and delicious served hot or cold.
Deep-Fried Spinach Patties
Crispy outside, tender and juicy inside. The perfect blend of spinach and meat, fried to golden perfection—a timeless traditional dish.
Beijing Fried Songrou (Crispy Meat Rolls)
Crispy on the outside, tender inside, bursting with meat flavor. A traditional Beijing deep-fried delicacy and must-have for Spring Festival. Best served with salt and pepper.
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.
Five Snake Soup
A classic Cantonese nourishing soup, made with shredded snake meat, wood ear fungus, shiitake mushrooms, and rich broth. Silky texture and savory flavor.
宁化鱼生
A traditional Hakka delicacy from Ninghua, Fujian, featuring paper-thin slices of fresh grass carp served over crushed ice, dipped in a tangy ginger-garlic-vinegar sauce for a pure, refreshing taste.
Sauce-Braised Duck (Jiang Ban Ya)
Jiang Ban Ya is a famous traditional dish from Hunan, with a deep red color, rich savory sauce, and firm, chewy meat that becomes more flavorful as you chew. Crafted through multiple steps, it's an excellent dish for entertaining or pairing with drinks.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Crossing-the-Bridge Rice Noodles (Guoqiao Mixian)
A rich chicken broth covered with a golden layer of chicken fat instantly cooks thin slices of raw meat and vegetables at the table. The rice noodles are smooth, the broth is savory, and every bite brings the taste of Yunnan's culinary tradition.