Steamed Pork with Rice Flour
Soft and savory pork belly coated in rice flour, steamed until melt-in-your-mouth. A classic home-style dish from Jiangnan, China.
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.
Winter Melon Cup
A whole winter melon hollowed, filled with luxurious ingredients and steamed. The broth is clear and savory, the melon tender — a classic Cantonese banquet dish.
Goldfish Playing with Lotus
Fresh fish paste molded into goldfish, steamed with a lotus-shaped garnish. A delicate, tender, and visually stunning banquet dish.
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.
Luojiang Dou Ji (Sichuan Vegetarian Roll)
A classic Sichuan vegetarian dish made by rolling seasoned vegetables in tofu skin, steaming until tender, then slicing and serving with a zesty dipping sauce.
Steamed River Perch with Bamboo Shoots
Fresh river perch steamed to perfection with tender bamboo shoots, highlighting the natural sweetness of the fish and the delicate crunch of bamboo—a classic Cantonese delicacy.
Steamed Sea Bass with Scallion Oil
A classic steamed dish, tender sea bass drizzled with sizzling scallion oil, the fish is silky and the aroma of scallions fills the air. Simple yet impressive, a must-have for home banquets.
潮州芋丝粿
A traditional Teochew snack made with shredded taro and sweet potato starch. Soft, savory, and aromatic, best served with garlic soy sauce.
Chaozhou Cloud Slice Cake
A classic Chaozhou steamed rice cake, soft and sweet, with layers as thin as clouds, melting on the tongue. Perfect with tea.
Furong Yan Cai (Steamed Egg White with Bird's Nest)
A classic Chinese banquet dish featuring bird’s nest and egg white, steamed to a lily-like shape, tender and elegant in taste.
龙潭钓玉牌
Steamed fish rolls shaped like jade tablets floating in a clear broth, evoking a serene dragon pool scene. Tender and flavorful.
Chaozhou Rice Noodle Rolls
A classic Chaoshan snack: thin rice noodle sheets filled with shredded jicama and peanuts, steamed until translucent, soft and savory.
Four Happiness Duck
A classic Chinese banquet dish featuring tender duck in a rich, savory sauce, symbolizing good fortune and joy.
Sun Kueh (Bamboo Shoot Dumplings)
A classic Chaoshan snack with translucent skin and savory bamboo shoot filling, soft and fragrant—a taste of spring.
面窝窝
Soft and fluffy multigrain steamed buns filled with red dates, offering natural sweetness and corn aroma. A healthy and delicious Chinese snack.
Blood Dumplings (Xue Xian Jiao)
Blood dumplings are traditional steamed dumplings filled with pork blood, minced pork, and chives. They are tender, juicy, and nutritious, perfect for family dinners or festive occasions.
Anhui Huangshan Stewed Pigeon Eggs
A classic Huizhou cuisine, clear-stewed pigeon eggs with ham and bamboo shoots. The soup is clear and savory, the eggs tender and nutritious, perfect for a nourishing banquet.
Bean Paste Stuffed Loquats
A delicate Suzhou-style dessert: fresh loquats are pitted, stuffed with smooth sweet bean paste, steamed, and drizzled with osmanthus syrup — fruity and fragrant, soft and sweet.
素扣肉
Wax gourd transforms into braised pork belly – soft, savory, and not greasy. Steamed with a flavorful sauce, this vegetarian dish mimics the texture of meat beautifully.