Chinese Cuisine

A dramatic traditional dish where a whole stuffed chicken is wrapped in lotus leaves and baked inside a shell of clay. Cracking the clay reveals incredible aromas and tender meat.

A legendary Hangzhou dish named after poet Su Dongpo. Massive squares of pork belly braised for hours in wine and soy sauce until the fat becomes like rich, savory jelly.

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

A Cantonese take-out classic. Thin, springy rice vermicelli stir-fried with curry powder, shrimp, Char Siu, scrambled eggs, and crisp vegetables.

The most famous dish in Taiwan. Bone-in chicken pieces braised in a sizzling, sweet, and savory glaze of sesame oil, soy sauce, and rice wine, finished with fresh Thai basil.

A classic Sichuan noodle dish named for its appearance. Savory, spicy minced pork (the ants) clings tightly to slippery glass noodles (the tree branches).

A Cantonese seafood classic. Tender pieces of scored squid deep-fried in an impossibly light, crispy batter and tossed with toasted salt, Sichuan pepper, chilies, and garlic.

A refreshing Shaanxi street food classic. Translucent, chewy, cold wheat starch noodles tossed with cucumber, gluten sponges, chili oil, and black vinegar.

The Chairman's favorite dish. Incredible sticky, sweet, and savory cubes of pork belly that melt in your mouth, braised in soy sauce, wine, and caramelized sugar.

A rustic, hearty vegetable dish from Northeastern China. 'Three Earthly Treasures' features potatoes, eggplant, and green peppers deep-fried and tossed in a savory soy-garlic glaze.

A traditional Cantonese one-pot meal. Fragrant jasmine rice cooked in a claypot, topped with sweet Chinese sausage (Lap Cheong) and finished with a crispy rice crust.

Famous thick, hand-pulled, belt-like noodles from Shaanxi province, tossed with hot chili oil, black vinegar, and aromatics for an intensely savory, spicy bite.