Chinese Cuisine

A classic dim sum and bakery treat. Deep-fried glutinous rice balls covered in white sesame seeds, boasting a crispy, nutty exterior, a chewy mochi-like shell, and a sweet red bean filling.

The indispensable delicacy of the Mid-Autumn Festival. A dense, rich pastry with a beautiful, intricately patterned soft crust, stuffed with sweet lotus seed paste and salted egg yolks.

A very traditional, crunchy, deeply fried dough snack twisted into a beautiful braid. Famous in Tianjin, it can be made sweet with sugar and sesame, or savory with five-spice.

The iconic Northern Chinese winter street snack. Tart, bright red hawthorn berries skewered on bamboo sticks and coated in a shatteringly crisp, transparent shell of hard sugar candy.

The global phenomenon from Taiwan. A refreshing, creamy, sweet iced black tea filled with chewy, caramelized tapioca pearls.

Considered one of the world's oldest sandwiches. A crispy, pan-baked flatbread stuffed to the brim with incredibly tender, deeply spiced, slow-braised pulled pork belly.

The most infamous Chinese snack. Fermented tofu that smells pungently of decay, but when deep-fried, transforms into an incredibly savory, crispy, and addictive delicacy.

The king of Chinese street breakfasts and snacks. A massive, savory crepe coated with egg, sweet bean sauce, chili, scallions, and wrapped around a crispy fried cracker (Baocui).

The ubiquitous Chinese convenience store and street snack. Hard-boiled eggs with beautifully marbled whites, steeped in a savory, aromatic broth of black tea and whole spices.

The ultimate savory Chinese street food and snack. A crispy, flaky, laminated flatbread layered with pork fat or oil and massive amounts of fresh green scallions.

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.

A staple of Cantonese Dim Sum, but heavily enjoyed as a dinner dish at home. Small nuggets of pork spare ribs coated in starch and steamed until slippery, tender, and infused with savory black beans.