intermediate

A comforting Chinese braised dish where tender pork ribs and creamy taro are slowly simmered in a rich soy-based sauce until melt-in-your-mouth perfection.

A hearty autumn braised dish where tender chicken is slowly simmered with sweet chestnuts in a rich, savory sauce infused with ginger and star anise.

A classic Beijing-style dish featuring tender lamb slices quickly stir-fried with scallions at blistering high heat — simple, aromatic, and incredibly satisfying.

Drunken Chicken is a classic cold appetizer from Zhejiang cuisine, where tender poached chicken is marinated in Shaoxing wine, creating a delicate balance of savory and aromatic flavors with a subtle hint of alcohol.

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