Doufunao (Tofu Pudding)
Silky smooth tofu pudding topped with a savory umami sauce—a cherished Chinese breakfast that melts in your mouth with every spoonful.
Cantonese Stuffed Roast Duck (Guangshi Shao Tian Ya)
Crispy skin, tender meat, and a shiny red lacquer finish. This Cantonese classic is a festive centerpiece, achievable at home with patience.
Si Wa Wa
Si Wa Wa is a traditional Guizhou snack: thin crepes filled with colorful shredded vegetables, served with a sour and spicy dipping sauce. Refreshing and appetizing.
Ah Yat Abalone (阿一鲍鱼)
A classic Cantonese delicacy, abalone simmered until tender and flavorful, with a rich and luscious sauce, perfect for banquets.
Taro Paste
Silky smooth and sweet, this traditional Chinese dessert is a must-have at banquets, evoking nostalgic home flavors.
Guanghan Silk-Wrapped Rabbit
A traditional Sichuan delicacy, marinated rabbit is tightly wrapped with string, cooked tender, then shredded and tossed in a spicy chili oil dressing.
Baoding Braised Chicken
A traditional Hebei delicacy, whole chicken slow-braised in aged master stock results in tender meat and a rich, aromatic flavor that lingers.
Youmian Kao Lao Lao (Oat Noodle Rolls)
A traditional steamed snack from Shanxi, shaped like honeycomb with a chewy texture. Served with spicy and sour dipping sauce, it offers a unique and memorable flavor.
Old Beijing Barbecue
Tender lamb seared with cumin and chili, smoky and aromatic – an authentic Beijing street-food favorite.
Pot-Roasted Pork Belly (Tanzizhou)
A classic Chinese braised pork belly dish, slow-cooked in a clay pot until melt-in-your-mouth tender with a rich, savory sauce.
Beijing White Kidney Bean Rolls
A classic imperial dessert: smooth white kidney bean paste wrapped around sweet red bean filling, light and refreshing for summer.
Teochew Rice Cake (Chao Zhou Gao Guo)
Soft and chewy rice cakes, pan-fried until crispy outside and tender inside, stir-fried with eggs, bean sprouts and chives. A classic Chaozhou street food.
Chaozhou Sweet Rice Cake
A traditional Chaozhou New Year cake, soft, sticky and sweet. Sliced after steaming, it can be pan-fried until crispy outside and chewy inside.
潮州芋粿 (Chaozhou Taro Cake)
A beloved Chaoshan tea snack with crispy golden crust and soft taro filling, infused with dried shrimp and shiitake. Each bite is a perfect balance of texture and umami.
Beijing Lamb Paomo (Bread in Lamb Stew)
A hearty bowl of Paomo with tender lamb, rich broth, and chewy bread pieces, topped with cilantro and chili oil, is a comforting and filling classic of Beijing.
Guo Shao Ya (Crispy Fried Duck)
Crispy outside, tender inside. This traditional dish features succulent duck with a golden, crunchy skin that is simply irresistible.
Beijing Dumplings
Thin-skinned with a tender, juicy filling, these classic Beijing dumplings are a festive staple, bursting with savory flavor in every bite.
Cream Puff Balls (Nai You Zha Gao)
Crispy on the outside, soft and fluffy inside, these traditional Beijing cream puff balls are a nostalgic treat. Bursting with buttery sweetness, they are simple yet satisfyingly delicious.
Gan Tong Guo (Teochew Potato Cake)
A traditional Teochew snack with crispy exterior and soft interior, featuring fragrant potatoes, dried shrimp and shiitake mushrooms.
Silver Lung in Milky Broth
Tender pork lung, white as silver, in a rich, creamy broth. A classic Shandong dish that delights with delicate textures and savory depth.