Crispy Pipa Prawns
Crispy, golden pipa-shaped prawns with tender meat inside. Dipped in sweet-sour sauce or pepper-salt, they are a banquet favorite.
Luojiang Dou Ji (Sichuan Vegetarian Roll)
A classic Sichuan vegetarian dish made by rolling seasoned vegetables in tofu skin, steaming until tender, then slicing and serving with a zesty dipping sauce.
Enoki Mushroom and Pork Tripe Salad with Garlic Dressing
Crisp enoki mushrooms and tender pork tripe tossed in a spicy, tangy garlic dressing. A classic Chinese cold appetizer bursting with flavor.
Chaozhou Preserved Fruit (Teochew Liangguo)
A traditional Teochew preserved fruit snack, salted and sugared fresh fruits yielding a sweet-tangy flavor that awakens the palate, perfect as a teatime treat.
Beijing Lamb Head Meat
A classic Beijing cold dish: boiled lamb head sliced thin, served with Sichuan pepper salt. Crisp texture, pure flavor, perfect with drinks.
Jellyfish Salad
Crispy, tangy, and refreshing. Shredded jellyfish and cucumber tossed in a garlicky, spicy sesame dressing, a must-have summer appetizer.
Spicy Blood Clam Salad
Fresh blood clams meet a spicy, tangy sauce. Each bite bursts with sweet and mild heat, making this the ultimate party appetizer.
Wuwei Smoked Duck
A classic dish from Wuwei, Anhui. Cured, smoked, and braised to perfection, it boasts golden skin, tender meat, and a rich smoky flavor.
Blood Clams with Ginger Dressing
A classic Chinese cold dish, blood clams are tender and flavorful, paired with a spicy ginger and vinegar dressing for a refreshing appetizer.
Song Sister's Fish Soup (Song Sao Yu Geng)
A celebrated Hangzhou classic said to originate from the Southern Song dynasty. Silky fish shreds in a tangy, savory broth with ham, bamboo shoots, and shiitake mushrooms creates a delightfully comforting soup that warms both heart and soul.