Lai Tangyuan (Glutinous Rice Balls in Brown Sugar and Fermented Rice Soup)
Lai Tangyuan is a traditional Sichuan snack, soft and chewy, sweetened with brown sugar and fermented rice, warming and delicious, leaving a lasting impression.
Brown Sugar Glutinous Rice Cake (Hongtang Ciba)
Crispy on the outside and chewy on the inside, these glutinous rice cakes are drizzled with rich brown sugar syrup, a classic Sichuan snack that's sweet but not cloying.
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.
Chaozhou Yamut Nim (Duck Mother Dumplings)
A traditional Chaoshan sweet dumpling made of glutinous rice and mung bean paste, shaped like a mother duck floating in water, soft and chewy with a sweet filling.
Glutinous Rice Stuffed Pig Intestine (Chaozhou Style)
A classic Teochew snack, pig intestine stuffed with savory sticky rice, steamed to perfection, sliced and served. Rich in flavor and texture.
Jiaxing Zongzi (Jiaxing Rice Dumplings)
A famous traditional delicacy from Jiaxing, Zhejiang, known for its sticky but not mushy texture, rich savory filling, and aromatic bamboo leaves, essential for Dragon Boat Festival.
Eight Treasure Rice Pudding (Ba Bao Fan)
Eight Treasure Rice Pudding is a classic Chinese dessert made from glutinous rice with various dried fruits and sweet bean paste, steamed to perfection. Soft, sticky, and sweet, it symbolizes reunion and good fortune, often served at Lunar New Year banquets.
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.