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.
Leshan Sweet Skin Duck
A classic dish from Leshan, Sichuan. Sweet crispy skin with tender, juicy meat. An unforgettable flavor.
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.
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.
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.