Eight Treasure Vegetable Stew
A classic vegetarian dish combining eight kinds of vegetables and soy products, braised to perfection with a rich sauce and harmonious flavors.
Vegetarian Braised Pork (Su Hongshao Rou)
This vegetarian version of braised pork uses tofu puffs slowly simmered in a rich soy sauce broth, resulting in glossy, tender bites with a sweet-savory flavor that rivals the real thing.
Red-braised Fish Tail
A classic Shanghai dish made with fresh fish tail, braised in soy sauce until glossy and tender. The rich savory-sweet sauce is irresistible.
Soy-Braised Hairy Crabs
Tender hairy crabs coated in a rich, savory-sweet sauce with ginger and scallion, a classic Shanghai seasonal delicacy.
Big Fish Head
Braised big fish head, rich red color, tender and juicy fish, savory and thick sauce, a classic home dish that makes you crave.
Red-Braised Pork Hock (Hong Shao Ti Bang)
A classic Chinese banquet dish, the pork hock is braised until tender and glossy, with a rich savory-sweet sauce that melts in your mouth.
Red-Braised Huíyú (Chinese Longsnout Catfish)
A classic Shanghai-style braised fish dish, tender and flavorful with a rich savory-sweet soy sauce glaze.
Braised Pork with Vermicelli
A classic Northeastern Chinese home-style dish, pork belly braised until tender and flavorful, vermicelli absorbing the savory broth, rich and satisfying, perfect for cold winter days.
White Pork and Blood Sausage
A classic Northeast Chinese dish: tender pork belly, silky blood sausage, and tangy pickled cabbage slow-cooked to perfection – a comforting taste of home.
Pocket Tofu
Crispy outside, tender inside, pocket tofu bursts with savory juice. The filling is succulent and the tofu soaks up the rich sauce, a classic Chinese comfort dish.
Stuffed Bitter Gourd
A classic homestyle dish: tender pork filling stuffed into bitter gourd, braised in a savory sauce – a comforting balance of bitter and sweet.
Black Chicken Braised with Laomaogong Mushrooms
A nourishing braised dish featuring tender black chicken and wild Laomaogong mushrooms in a rich, warming broth.
Apple Beef Stew
A stew combining the sweetness of apples with the rich flavor of beef, slightly sweet and sour, tender meat, and fruity aroma that whets the appetite.
Chinese Softshell Turtle Braised with Medicinal Herbs (Secret Recipe)
Simmered with angelica root, astragalus, and other nourishing herbs, this turtle dish offers rich broth and tender meat, a classic winter tonic.
咸菜焖猪肉
Braised pork with pickled mustard greens is a classic Hakka dish. The tangy pickled greens perfectly complement the rich pork belly, which becomes tender and flavorful in the thick sauce. A perfect companion to steamed rice.
Fish Bites Lamb (Yu Yao Yang)
A classic Anhui dish where freshwater fish is stuffed with seasoned lamb, then braised until the broth is thick and the flavors meld perfectly.
Huangshan Braised Pigeon
Huangshan Braised Pigeon is a classic Anhui dish, braised with ham and shiitake mushrooms, with clear and flavorful broth, tender pigeon meat, nourishing and memorable.
Soy-Braised Han Mushrooms
Han mushrooms are thick and meaty. Braised in soy sauce, they turn glossy and flavorful, a delicious and nutritious vegetarian dish.
Red Date Braised Pork
An upgraded braised pork belly with red dates, offering a sweet fragrance, tender meat, and glossy color. A nourishing classic for festive meals.
Guoshao River Eel (Pan-Seared and Braised Eel)
A classic Shanghai delicacy: eel pieces are fried until crispy, then braised in a rich sauce to create a tender, glossy dish full of savory depth.