intermediate

Juicy prawns braised in a rich, savory-sweet sauce — a classic Shanghainese dish that's surprisingly quick to make. The prawns are first pan-fried until the shells are crispy, then simmered in a fragrant sauce of ginger, scallions, and Shaoxing wine.

Tender poached chicken served with fragrant rice cooked in chicken broth, accompanied by three classic dipping sauces. A beloved dish that originated in Hainan and became a staple of Southeast Asian cuisine.

Shredded pork in sweet and sour sauce with vegetables

Shredded pork with sweet bean sauce, served with pancakes

Crispy pork in sweet and tangy sauce, a Northeast specialty

Steamed meatballs coated with glutinous rice

Four large braised meatballs, symbolizing happiness

Classic Cantonese/Hong Kong noodles - egg noodles braised in savory sauce with vegetables and meat

Fish braised in soy sauce, rich and flavorful

Whole grouper steamed with ginger and scallions, premium dish

Whole fish deep-fried and coated with sweet and sour sauce

Fish poached in sour pickled mustard green broth