Chinese Cuisine

The authentic Chinese version. Crispy, double-fried pork tenderloin strips coated in a vibrant, glossy, perfectly balanced sweet and sour glaze, without pineapple or bell peppers.

Sichuan blistered green beans. Long beans are deep-fried until wrinkled, then wok-tossed with crispy minced pork, dried chilies, and savory Ya Cai.

A famous Sichuan dish featuring julienned pork and wood ear mushrooms stir-fried in a complex 'fish-fragrant' sauce that is sweet, sour, spicy, and garlicky.

The hallmark of Cantonese seafood. A whole fish steamed to silken perfection, topped with julienned scallions and ginger, and finished with sizzling hot oil and seasoned soy sauce.

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

Plump, juicy dumplings filled with a savory mixture of ground pork and chunks of shrimp, swimming in a clear, comforting chicken broth.

The quintessential Cantonese noodle dish. Thin, crispy, and chewy egg noodles wok-tossed with bean sprouts, scallions, and a savory soy sauce glaze.

A masterclass in subtlety. Gently poached whole chicken served with incredibly fragrant rice cooked in chicken fat and broth, accompanied by ginger-scallion sauce.

A beloved Shanghai staple. A simple but incredibly aromatic dish of thin noodles tossed in a sweet, savory soy sauce and dark, caramelized scallion oil.

A deeply savory, comforting bowl of tender braised beef shank, chewy wheat noodles, and a rich, spiced dark broth.

The most famous fried rice in China. A delicate, light, and colorful stir-fry of day-old rice, eggs, shrimp, Char Siu pork, and vegetables, without heavy soy sauce.

The ultimate Taiwanese comfort bowl. Minced pork belly slowly braised in soy sauce, rice wine, five-spice, and fried shallots, served over hot rice with a braised egg.