Salt Baked Chicken
A Hakka classic – a whole chicken cooked inside a bed of hot salt, resulting in exceptionally moist, deeply seasoned […]
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Yu Xiang Aubergine
Sichuan’s fish-fragrant eggplant – no fish involved, just the classic sweet, sour, salty, and spicy balance the sauce is named
Char Siu BBQ Pork
Cantonese barbecue pork with its signature sticky, deep red-gold glaze, roasted until the edges caramelize. About This Dish Char siu
Sweet & Sour Pork
Crispy pork in a glossy, tangy-sweet sauce with bell peppers and a touch of pineapple – a keto-adapted takeout favorite.
General Tso’s Cauliflower
Crispy battered cauliflower tossed in a sticky, sweet-spicy sauce – a keto-friendly take on the American-Chinese classic. About This Dish
Twice Cooked Pork
Hui guo rou – Sichuan pork belly boiled first, then sliced thin and stir-fried until crisp-edged with leeks and chili
Ginger Scallion Steamed Fish
A Cantonese banquet staple – a whole fish steamed until just opaque, finished with a sizzling ginger-scallion hot oil pour.
Mapo Tofu
Sichuan’s fiery, numbing tofu classic – silken tofu and ground pork in a deep red chili bean sauce. About This
Kung Pao Chicken
A Sichuan classic balancing numbing peppercorn, dried chili heat, and a tangy-sweet sauce, studded with peanuts. About This Dish Kung
Red Braised Pork Belly
Hong shao rou – Shanghai’s iconic braise, pork belly cooked low and slow in soy, wine, and spice until deeply