Green Pepper Chicken
Tender chicken and crisp green peppers stir-fried in a savory sauce. A classic, quick Chinese comfort dish perfect for weeknights.
Fragrant Smooth Sea Bass Balls
A classic Cantonese home-style dish featuring tender and smooth sea bass fillets in a light sauce, quickly stir-fried to perfection.
Sautéed Three Kinds of Meat
Pork liver, loin, and kidney are quickly stir-fried with a rich sauce, creating a silky and aromatic classic Beijing home-style dish.
Guoba Pork Slices
A classic Sichuan dish: crispy rice crust topped with tender pork slices in a sizzling sweet-and-sour sauce, creating an irresistible crunch and flavor.
承德碗坨
A traditional snack from Chengde, Hebei, made by steaming buckwheat batter then pan-frying until crispy outside and tender inside, served with garlic, vinegar and chili sauce.
Stir-fried Conch Slices with Red Fermented Rice (Dan Zao Xiang Luo Pian)
A classic Fujian dish with crispy conch slices and rich fermented rice aroma, beautifully presented in red and white, refreshing and delicious.
Kung Pao Chicken
A classic Sichuan dish with tender chicken, crunchy peanuts, and a spicy, tangy, slightly sweet sauce. Perfect with steamed rice.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices, crisp garlic sprouts, and a rich, spicy sauce from doubanjiang. Irresistible with steamed rice.
Stir-Fried Cabbage with Dried Chilies and Sichuan Peppercorns
A classic Sichuan quick-fry, bursting with the aroma of dried chilies and Sichuan peppercorns, the cabbage is crunchy, slightly spicy, and irresistibly appetizing.
Stir-fried Eggs with Yellow Chives
Tender scrambled eggs and fragrant yellow chives come together in a quick stir-fry. A classic home-style dish that's savory, satisfying, and pairs perfectly with rice.
Chaozhou Shacha Kway Teow
A classic Chaoshan noodle dish: rich and aromatic Shacha sauce coats tender beef and chewy rice noodles, delivering authentic Teochew flavors in every bite.
Oil-Exploded Double Crispy (Pork Stomach and Chicken Gizzard)
A classic Shandong delicacy, pork stomach and chicken gizzard are cut into flower shapes and quick-fried in hot oil, creating a delightful contrast of crunch and tenderness.
Beijing Lamb Kidneys
A classic Beijing halal dish, lamb kidneys are skillfully prepared to remove gaminess and stir-fried to tender, spicy perfection – an ideal accompaniment to drinks.
Longan Phoenix Chicken Liver
Chicken liver stir-fried with dried longan, offering a unique balance of savory and sweet. Tender, nourishing, and quick to make.
Beijing Fried Dough Knots
Beijing fried dough knots is a classic noodle-like dish from Beijing, chewy and savory, with colorful vegetables and minced meat, full of authentic local flavors.
Jing Jiang Rou Si (Shredded Pork in Sweet Bean Sauce)
Glossy red shredded pork in rich sweet bean sauce, served with scallion shreds and tofu sheets. A classic Beijing dish with balanced savory-sweet flavor.
Macao Dry-Fried Yi Noodles
A classic Cantonese noodle dish, dry-fried to perfection with chewy Yi noodles, succulent shrimp, char siu, and bean sprouts in a savory oyster sauce.
Macau Lemon Honey Chicken
A Macau fusion classic: pan-fried chicken with a honey-lemon glaze. Crispy skin, juicy meat, and a perfect sweet-sour balance.
Sweet and Sour Pork (Gulu Rou)
A classic Cantonese dish with crispy pork chunks coated in a glossy sweet and tangy sauce – satisfying and moreish.
Longhu Dou (Dragon and Tiger Stir-fry)
A legendary Cantonese dish featuring eel and chicken in a fiery stir-fry. The tenderness and freshness clash, with a thick, glossy sauce.