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.
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.
Braised Turtle with Rock Sugar
Glossy red and thick sauce, tender turtle meat rich in collagen, sweet and savory, a traditional Ningbo nourishing dish.
Huai Bao Li (Stuffed Carp)
A whole carp stuffed with savory meat filling, pan-fried and braised to perfection. The fish remains intact, symbolizing reunion and happiness, ideal for festive banquets.
Braised Yellow Croaker
A classic Chinese home-cooked dish featuring tender yellow croaker slowly braised in a savory sauce. The fish is seared to lock in flavor, then simmered until it absorbs the rich, aromatic sauce. Perfect with steamed rice.
Pan-Fried Chicken Sticks (Guota Jiqian)
Guota Jiqian is a classic Shandong dish featuring tender chicken strips coated in egg batter, pan-fried until golden, then braised in savory broth. The result is a delicate combination of crispy exterior and juicy interior, with a glossy sauce that is simply irresistible.
Soy-Braised Pork Ribs (Jiang Pai Gu)
Lacquered in a savory soy glaze, these braised pork ribs are fall-off-the-bone tender with a perfect balance of sweet and salty. A beloved classic in Chinese home cooking, each bite is rich, aromatic, and deeply satisfying.
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.