Mapo Tofu
Sichuan’s fiery, numbing tofu classic – silken tofu and ground pork in a deep red chili bean sauce. About This […]
Medium Skill
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
Singapore Keto Noodles
Turmeric-spiced stir-fried noodles loaded with shrimp, char siu, and vegetables, in the style of the Cantonese-Singaporean classic. About This Dish
Claypot Cauliflower Rice
A one-pot Cantonese classic – cauliflower rice, chicken, and Chinese sausage cooked together until the bottom turns deeply crisp. About
Konjac Dan Dan Noodles
Sichuan’s fiery, numbing noodle bowl – ground pork in a chili-sesame sauce over konjac noodles. About This Dish Dan dan
Shirataki Beef Chow Fun
Smoky, high-heat stir-fried beef and wide noodles in the style of Cantonese chow fun, rebuilt with shirataki noodles. About This
West Lake Beef Soup
A Hangzhou classic – finely minced beef and egg white in a delicate, thickened broth brightened with cilantro and white
Mongolian Lamb Hot Pot
A communal hot pot of thinly sliced lamb, napa cabbage, and mushrooms, simmered tableside in a fragrant ginger-scallion broth. About
Wonton-Style Soup with Cabbage Wrappers
Delicate pork and shrimp wontons, wrapped in blanched cabbage instead of wheat skins, floating in a light aromatic broth. About