Chinese Cuisine

An incredibly dramatic, numbing, and spicy dish. Silky, velveted fish slices poached gently in a spicy broth, finished with a pour of sizzling chili oil.

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

The pride of Beijing. Thick, chewy wheat noodles topped with an intensely savory, dark sauce made from fried soybean paste and diced pork belly, served with fresh vegetables.

A legendary Sichuan dish. Pork belly is boiled, chilled, sliced thin, and stir-fried until the fat renders, tossed with leeks and savory chili bean paste.

The ultimate Chinese home-style comfort food. Soft scrambled eggs and juicy, slightly sweet tomatoes cooked down into a rich sauce, perfect over rice.

A famous Sichuan street food. Chewy noodles served over a highly seasoned sauce of chili oil, sesame paste, and Sichuan pepper, topped with crispy savory pork.

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.

The iconic dish of Sichuan province. Silken tofu cubes bathed in a fiery, bright red, numbing and incredibly savory sauce with minced pork.

The crown jewel of Cantonese dim sum. Open-faced dumplings filled with a bouncy, intensely savory mixture of hand-minced pork, shrimp, and shiitake mushrooms.

The most iconic congee pairing. Creamy, savory rice porridge featuring the rich, earthy flavor of century eggs and tender slivers of lean pork.

A hearty, portable breakfast roll. Chewy steamed sticky rice wrapped tightly around a crunchy Youtiao, savory pork floss, and pickled mustard greens.

A savory, umami-packed steamed cake made from shredded daikon radish and rice flour, studded with Chinese sausage and dried shrimp, then pan-fried to a crisp.