Jinggangshan Smoked Bamboo Shoots with Pork Belly
A signature Jiangxi dish: smoky bamboo shoots stir-fried with crispy pork belly. Savory, slightly spicy, tender yet crunchy – an authentic comfort food that pairs perfectly with rice.
Red-braised Wuchang Fish (Hongshao Wuchang Yu)
Glossy red glaze, tender and flavorful fish—this classic Hubei home-style dish symbolizes prosperity and good fortune.
石耳豆腐丸
Stone ear mushrooms and silky tofu come together in these crispy yet tender balls, a healthy and elegant vegetarian dish.
Stir-fried Bamboo Shoots with Salted Mustard Greens
A savory, crispy home-style stir-fry combining the unique saltiness of pickled mustard greens with the crunch of spring bamboo shoots. Refreshing, appetizing, and easy.
Braised Duck with Konjac
A classic Sichuan dish, duck braised until tender with konjac pieces that soak up the spicy, numbing sauce. Absolutely addictive.
Fish-Fragrant Eggplant (Yu Xiang Eggplant)
A classic Sichuan dish of tender eggplant in a sweet, sour, and slightly spicy sauce. The complex flavors are incredibly appetizing.
Sai Xie Geng (Crab-Style Fish Soup)
A classic Hangzhou soup that mimics the delicate flavor of crab using fish and eggs. Silky, savory, and aromatic with a touch of vinegar.
Jianmen Tofu
Originating from Jianmen Pass in Sichuan, this silky tofu dish is richly spiced with mala flavors and a glossy red sauce, perfect over steamed rice.
Lushan Mixed Stew
A traditional stew from Lushan, Henan, combining pork, tofu, vermicelli, and vegetables in a savory broth, hearty and warming.
Fish-Fragrant Shredded Potatoes (Yu Xiang Potato Shreds)
A classic Sichuan flavor meets shredded potatoes, combining sour, sweet, spicy, and savory notes. Crisp texture, perfect over rice, a refreshing twist for everyday meals.
Vinegar-Glazed Cabbage
A classic homestyle dish, tangy and slightly sweet, with crisp and tender cabbage. Quick and easy, it perfectly accompanies steamed rice.
Stir-fried Water Spinach with Fermented Tofu (Furu)
The salty and aromatic fermented tofu perfectly complements the crisp water spinach. Quick and easy but uniquely flavorful, it's an essential summer dish.
老北京豆酱
A classic Beijing-style bean sauce, slow-cooked with soybeans and pork belly, rich in flavor and soft in texture, perfect with steamed rice.
Clay Pot Three Delicacies
Pork meatballs, egg dumplings, and cabbage slow-cooked in a clay pot, delivering a rich, hearty broth and comforting warmth.
Braised Yellow Croaker
A classic home-style braised fish, tender and flavorful with a rich sauce. Slow simmering enhances the traditional taste, perfect with steamed rice.
Beijing Clay Pot Chicken
Slow-simmered in a clay pot, the chicken turns tender and flavourful, bathed in a rich, savoury broth that warms both heart and stomach.
锅塌鸡签
Crispy outside, tender inside; chicken strips are pan-fried and then braised in savory broth until succulent. A classic Shandong home-style dish.
Walnut-shaped Pork in Milky Broth (Naitang Hetao Rou)
A classic Shandong dish, pork loin is cut into walnut-sized pieces, battered and fried, then simmered in a creamy broth, yielding a tender texture and milky white soup with rich flavor.
Teochew Fish Balls
Teochew fish ball soup with clear broth, bouncy fish balls, seaweed and cilantro—a heartwarming Chaoshan home-style soup.
Old Beijing Zhajiang Noodles (Noodles with Fried Soybean Paste)
Classic Beijing noodles topped with a savory sauce made from yellow soybean paste and sweet bean sauce, stir-fried with pork. Served with fresh julienned cucumber and bean sprouts. A hearty and authentic home-style dish.