Salt-Fried Pork (Yan Jian Rou)
Crispy, savory, and slightly spicy, this classic Sichuan dish features golden pork slices with tender garlic sprouts. A quick and satisfying meal.
Crispy Roast Pork Belly (Siu Yuk)
Golden crispy skin and tender juicy pork belly, layers of texture in this classic Cantonese roast, irresistible.
Crispy Skin Pork Belly with Fermented Black Beans (Zouyou Douchi Kou Rou)
A classic Hunan dish: pork belly boiled, fried, and steamed until the skin is wrinkled and the meat is tender, infused with aromatic fermented black beans.
家乡南肉
This home-style dish features pork belly braised with fermented red bean curd (nan ru), resulting in tender, succulent meat with a reddish glaze and savory flavor. A nostalgic taste of home.
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.
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.
Crispy Braised Pork Belly
Crispy braised pork belly with a tender interior, coated in a glossy, rich sauce. Each bite melts in your mouth—perfect over rice.
Lotus Leaf Pork
Lotus Leaf Pork is an elegant traditional steamed dish perfect for summer. Choose well-marbled pork belly, wrap it in fresh lotus leaves and steam until tender. The meat becomes rich yet light, with the subtle fragrance of lotus leaves infusing every bite.