Youcha (Oil Tea)
A traditional Guizhou snack blending fried rice, peanuts, and ginger tea—warm, aromatic, and comforting.
Steamed Pork Ribs with Rice Flour Mixture
A classic Chinese steamed dish, with pork ribs coated in homemade rice flour, steamed until tender and flavorful. The rice flour absorbs the meat juices, creating a soft and aromatic delight.
Imperial Court Cheese (Gongting Nailao)
Originating from the Qing imperial court, this delicate, silky pudding harmonizes milk and fermented rice wine aromas—a classic summer refreshment.
叶儿粑 (Ye'erba) - Sichuan Sticky Rice Dumplings
A traditional Sichuan snack with a glutinous rice wrapper filled with savory minced pork and pickled mustard greens, wrapped in pomelo leaves and steamed until soft and fragrant.
Shizi Mo (Stone-Baked Flatbread)
A traditional Shaanxi flatbread baked on hot pebbles, creating a crispy exterior and soft interior with rich wheat aroma and ancient charm.
Fuliji Braised Chicken
Originating from Fuliji, Anhui, this golden-red braised chicken is tender, juicy, and richly smoky—a classic festive dish that lingers in memory.
Yunmeng Fish Noodles
Made from fresh fish and premium starch, these noodles are tender, smooth, and rich in fish flavor. A traditional Hubei delicacy full of freshness.
Huo Hong Yu (Smoked Fish)
A classic Anhui dish, Huo Hong Yu is known for its unique smoky flavor from traditional smoking process. The fish is crispy outside, tender inside, with a beautiful reddish-brown color.
Maofeng Smoked Shad
A classic Anhui dish, shad smoked with Maofeng tea leaves. The delicate tea aroma infuses the golden fish, resulting in tender, flavorful meat.
徽州圆子
Huizhou Yuanzi is a traditional dish from Anhui, China: pork meatballs with water chestnuts and mushrooms, coated in glutinous rice and steamed. Soft, sticky, and savory.
Braised Pounded Eel (Dun Sheng Qiao)
A classic Nanjing dish where eel is tenderized by pounding then braised, resulting in succulent meat and a rich, savory sauce.
Braised Eels in Horse Saddle Shape (Da Shao Ma An Qiao)
A classic Huaiyang dish featuring eels cut into saddle shapes, braised with pork belly until tender, rich and savory.
Xiangxi Sour Pork (Xiangxi Suan Rou)
A traditional delicacy from the Tujia and Miao autonomous prefecture in Hunan, this sour and spicy pork is crispy and tender, with a unique fermented aroma that whets the appetite.
Braised Yellow Croaker with Pickled Mustard Greens Soup
The savory pickled mustard greens perfectly complement the tender yellow croaker, resulting in a milky white broth that is rich and comforting - a classic Ningbo specialty.
Leshan Qiaojiao Beef Soup
A traditional delicacy from Leshan, Sichuan. Tender beef, crunchy tripe, rich broth, and fiery dipping sauce create an unforgettable taste.
Tai Chi Prawns
An exquisite traditional dish, forming shrimp meat into a Taiji pattern in two colors. It features tender, smooth texture and symbolizes balance.
Jinling Pressed Duck
Jinling Pressed Duck, a classic Nanjing dish, features tender white meat perfectly seasoned with salt and aromatics. It's a must-have cold appetizer for banquets.
Clear Stewed Chicken and Pork Meatballs (Qing Dun Ji Fu)
A classic Jiangsu dish, combining minced chicken and pork into tender meatballs, gently stewed in clear broth. Delicate, flavorful, and nutritious.
Crystal Pork Terrine (Zhenjiang Pork)
A classic Zhenjiang cold dish with translucent jelly and tender meat, perfect as a banquet appetizer paired with ginger and vinegar.
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.