Roasted Recipes

The ultimate Hong Kong caffeine kick. A seamless, rich, and highly potent blend of three parts strong black coffee and seven parts Hong Kong-style milk tea.

The crown jewel of Cantonese BBQ (Siu Mei). A whole goose marinated with five-spice inside its cavity, air-dried, and roasted until the skin is paper-thin, crispy, and the meat is succulent.

The imperial masterpiece of Beijing. A meticulously roasted duck featuring incredibly thin, shatteringly crisp skin, served with thin pancakes, hoisin sauce, and scallions.

Fluffy, pillowy steamed lotus leaf buns stuffed with melt-in-your-mouth red braised pork belly, pickled mustard greens, cilantro, and crushed peanuts.

Sticky, sweet, and incredibly savory roasted pork with a glossy glaze and iconic red edges. The cornerstone of Cantonese roast meats.

The authentic Sichuan version. A vibrant stir-fry of tender chicken cubes, toasted peanuts, and dried chilies in a perfectly balanced sweet, sour, and savory sauce.

A hearty, portable Shanghainese breakfast. Hot, chewy glutinous rice wrapped tightly around a crispy fried dough stick, pork floss, and pickled vegetables.

A popular Northern Chinese breakfast. Exceptionally soft, silken tofu pudding served hot and topped with a savory sauce, dried shrimp, pickled vegetables, and chili oil.

A highly refreshing, savory, heavily diluted yogurt drink spiced with roasted cumin, green chilies, and fresh coriander. Excellent for digestion.

The ultimate Indian lemonade. A sweet, salty, and highly spiced thirst quencher made with fresh limes, roasted cumin, and black salt.

A highly refreshing, intensely flavorful, tangy, and spicy chilled cumin water. A popular summer thirst quencher and appetizer.

Festive, bright orange spheres made from thousands of microscopic, deep-fried gram flour pearls bound together by sugar syrup.