Fuliji Braised Chicken
Originating from Fuliji, Anhui, this golden-red braised chicken is tender, juicy, and richly smoky—a classic festive dish that lingers in memory.
Hangzhou Braised Chicken
Tender chicken slowly braised in yellow wine, infused with ham and mushroom aroma. Fall-off-the-bone, rich sauce – a classic Hangzhou flavor.
Xinyang Stew
Xinyang Stew is a signature dish from Henan Province. Slowly braised until tender, the meat melts in your mouth, the broth is rich, and the mix of vegetables warms you from within. Perfect for winter.
Fushan Braised Chicken
A classic Lu cuisine dish, crispy outside and tender inside, rich savory sauce coats every piece, creating an unforgettable flavor.
Beijing Clay Pot Chicken
Slow-simmered in a clay pot, the chicken turns tender and flavourful, bathed in a rich, savoury broth that warms both heart and stomach.
Chaozhou Braised Chicken
Chaozhou braised chicken boasts a golden lacquer-like skin, a rich aromatic blend, and irresistibly tender meat. It's a classic cold dish served at Chaoshan banquets.
Fuliji Braised Chicken
Originating from Fuliji, Anhui, this braised chicken is reddish-brown, tender and falling off the bone, with a rich aroma—a classic of Anhui cuisine.
Hangzhou Braised Chicken
A classic Hangzhou dish with rich soy aroma, tender chicken, and a thick sauce that perfectly accompanies steamed rice.