Twice Cooked Pork
Hui guo rou – Sichuan pork belly boiled first, then sliced thin and stir-fried until crisp-edged with leeks and chili […]
Pork
Mapo Tofu
Sichuan’s fiery, numbing tofu classic – silken tofu and ground pork in a deep red chili bean sauce. About This
Red Braised Pork Belly
Hong shao rou – Shanghai’s iconic braise, pork belly cooked low and slow in soy, wine, and spice until deeply
Char Siu Fried Rice
Cauliflower fried rice built around sweet-savory char siu pork, egg, and scallion – a full meal in one wok. About
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
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
Cauliflower Fried Rice
Classic Cantonese egg fried rice, rebuilt with cauliflower rice and studded with char siu pork for a genuine takeout flavor.
Watercress & Pork Rib Soup
A clear, nourishing Cantonese soup of pork ribs and peppery watercress, simmered low and slow with goji berries. About This
Winter Melon & Ham Broth
A clear, delicate broth of winter melon and cured ham, gently sweetened by the melon itself and deepened with dried
Pork Belly & Daikon Soup
A comforting braised soup of tender pork belly and daikon radish, simmered slowly with ginger and star anise. About This