Three Big Cannon

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.