Spinal Cord
Spinal cord stew with tofu is a savory home-style dish. The rich spinal cord pairs with silky tofu in a flavorful broth, warming and comforting.
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.
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.
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.
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.
Clear Simmered Whole Chicken
A whole chicken simmered in clear broth until tender and flavorful. A nourishing, comforting dish perfect for winter.
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.
Beijing Halogen Boiled Huoshao (Luzhu Huoshao)
A classic Beijing street food, pork intestines and lungs slowly braised in spiced soy broth, served with fried tofu and baked buns, rich and aromatic.
Braised Stuffed Sea Cucumber
A classic Cantonese banquet dish: sea cucumber stuffed with shrimp mousse, braised to a rich, glossy sauce. Tender yet bouncy, deeply savory.
Beijing Lamb Trotters
A Beijing classic: lamb trotters braised until fall-apart tender, coated in a rich, savory glaze that's packed with collagen.
Beijing Lamb Spine (Lamb Spine Stew)
A classic Beijing stew of lamb spine, slow-cooked until tender, rich in marrow and deep flavors, perfect for warming up in winter.
Dun Diaozi (Braised Pig Offal)
A traditional Beijing snack, featuring pig intestines, lungs, and other offal, slow-braised to a rich broth, tender texture, and lasting flavor.
Beijing Stewed Offal with Tofu
A hearty Beijing traditional stew of pork offal and tofu braised until tender in a rich savory broth, perfect for warming up on cold days.
Snow Pear Braised Pork Hock
Sweet snow pears and tender pork hock create a savory-sweet harmony in this classic Beijing banquet dish.
Nine-Turn Braised Intestines
A classic Shandong dish, Nine-Turn Braised Intestines is famed for its harmonious blend of five flavors. The intestines are tender with a glossy red glaze, featuring layers of sweet, sour, bitter, spicy, and salty notes.
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.
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.
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.
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.