Stuffed Tofu (Niàng Dòufu)
A classic Hakka dish, tofu stuffed with savory meat filling, pan-fried until golden, then simmered in a flavorful sauce. Crispy outside, tender inside, perfect for family meals.
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.
Oil-Baked Red Crab
A traditional Fujian dish featuring red crabs baked in oil, celebrated for its golden roe, tender meat, and enticing aroma.
Beijing Roasted Lamb Leg
Juicy inside and crisp outside, this lamb leg marinated with aromatic spices and slow-roasted is a showstopper for festive tables.
Beijing Dry-Fried Meatballs (Gan Zha Wan Zi)
Crispy on the outside, tender on the inside, golden and irresistible. This traditional Beijing dish is bursting with meaty flavor and best served with salt and pepper.
Portuguese Suckling Pig (Leitão à Bairrada)
A classic dish from the Bairrada region of Portugal. The suckling pig is marinated and slow-roasted until the skin is crispy and the meat is tender, perfect for festive gatherings.
Eight-Flavor Stuffed Bamboo Shoots
Tender bamboo shoots stuffed with eight premium ingredients, boasting rich layers of flavor and texture—an impressive dish for celebrations.
Panlong Cai
A traditional Hubei steamed dish: fish and pork filling rolled in egg sheets, sliced into a coiled dragon shape. Tender, savory, and festive—a showpiece for banquets.
Kaohualan Mandarin Fish (Baked Stuffed Mandarin Fish)
A classic Shandong dish where mandarin fish is scored, stuffed with mushrooms and ham, then baked to crispy skin and tender flesh, glazed with honey and soy.
Fushan Roasted Chicken
A traditional dish from Fushan, Shandong, this roasted chicken uses a tender young chicken, marinated with aromatic spices, air-dried, and oven-roasted to perfection. With a glossy, crispy skin and juicy, flavorful meat, it's an ideal centerpiece for festive gatherings or a delightful appetizer.