Jiangyou Feichang (Braised Pork Intestines)
A classic braised pork intestines dish from Jiangyou, Sichuan. Soft, spicy, and numbing with rich sauce, perfect with rice or wine.
Shanghai Soy Sauce Braised Duck
A classic Shanghai dish, the duck is braised until tender in a rich soy sauce glaze, sweet and savory, with a glossy mahogany color.
Braised Fish Skin with Bamboo Fungus
Tender fish skin and crunchy bamboo fungus in a rich savory sauce. A delightful land-sea pairing bursting with umami.
Gong'an Beef
A spicy and aromatic braised beef dish from Gong'an County, Hubei. Tender beef in a rich, savory broth, perfect over rice.
Huizhou Yipin Pot
Layers of ingredients simmer in a clay pot, yielding a rich broth. The harmony of meat and vegetables embodies Huizhou cuisine, a heartwarming winter dish.
Fish Embracing Lamb
A classic Huizhou dish where fish and lamb unite in one pot — the fish is tender, the lamb melts in your mouth, and the sauce is rich and aromatic.
Stone Ear Chicken Stew
A nourishing stew with rare stone ear fungus and tender chicken, slow-cooked to perfection. The broth is clear yet flavorful, chicken falls off the bone, and stone ear offers a unique crunchy-soft texture.
Braised Pounded Eel (Dun Sheng Qiao)
A classic Nanjing dish where eel is tenderized by pounding then braised, resulting in succulent meat and a rich, savory sauce.
Braised Eels in Horse Saddle Shape (Da Shao Ma An Qiao)
A classic Huaiyang dish featuring eels cut into saddle shapes, braised with pork belly until tender, rich and savory.
Stewed Turtle with Water Chestnuts (Qing Dun Ma Ti Bie)
A classic Anhui dish, tender turtle meat, sweet water chestnuts, clear broth, pure flavors, nourishing and not greasy.
Braised Duck with Konjac
A classic Sichuan dish, duck braised until tender with konjac pieces that soak up the spicy, numbing sauce. Absolutely addictive.
Braised Fish Chunks in Brown Sauce
A classic Shandong dish featuring crispy fish chunks in a rich, savory sauce with mushrooms and garlic, tender inside and perfect for family meals or entertaining.
家乡南肉
This home-style dish features pork belly braised with fermented red bean curd (nan ru), resulting in tender, succulent meat with a reddish glaze and savory flavor. A nostalgic taste of home.
Oil-Braised Spring Bamboo Shoots
Seasonal spring bamboo shoots braised with soy sauce until glossy, tender yet crisp, sweet and savory—a perfect side dish.
Lushan Mixed Stew
A traditional stew from Lushan, Henan, combining pork, tofu, vermicelli, and vegetables in a savory broth, hearty and warming.
Gushi Braised Goose Chunks
A traditional dish from Gushi, Henan. Tender goose meat in a rich, savory broth with a hint of spice, leaving a lasting impression.
Yang Fang Cang Yu (Lamb Stuffed with Fish)
An ancient dish from Xuzhou, it combines lamb and fish in one pot, creating an incredible umami flavor with tender meat and rich broth.
Wuxi Spare Ribs
A classic Wuxi dish: glossy mahogany ribs that are fall-off-the-bone tender, with a harmonious sweet and savory flavor, emblematic of Jiangnan cuisine.
Pork-Stuffed Gluten Balls (肉酿生麸)
Juicy pork filling wrapped in chewy gluten balls, braised in a savory-sweet sauce. A beloved Jiangsu comfort food.
Chaozhou Preserved Plum Ribs
A classic Chaozhou dish with sweet and sour flavors, the fruity aroma of preserved plum blends perfectly with tender pork ribs in a rich sauce.