A dish representing Chinese cuisine, beloved in the imperial courts since the Ming and Qing dynasties. It is a supreme delicacy where crispy, fragrant roasted duck skin and juicy meat are wrapped in thin pancakes.

A Chinese social dining experience where fresh ingredients are cooked at the table in a communal pot and dipped in sauces. Styles range from spicy Sichuan to Beijing style, highlighting natural flavors.

A famous boiled dumpling specialty from Chengdu, Sichuan, characterized by its unique soy-based sauce that is slightly sweet and mildly spicy. Its flavor profile distinctly sets it apart from ordinary boiled dumplings.

A signature Sichuan dish featuring tofu and minced pork seasoned with chili peppers and Sichuan peppercorns. The addictive harmony of “ma” (numbness) and “la” (spiciness) is irresistible.

A dim sum originating from Shanghai, famous for its thin, chewy wrapper enclosing minced pork and the surprising burst of "soup" inside. The fun lies in carefully savoring the steaming-hot dumpling in one's mouth.

A traditional Sichuan dish named after the unique technique of shredding the chicken by pounding it with a wooden mallet. It is a cold dish dressed in a rich, aromatic sauce made with sesame and peanuts, full of savory depth.

A noodle dish from Sichuan where the aroma of chili oil and Sichuan peppercorns whets the appetite. Topped generously with minced meat and aromatic vegetables, the spicy Dan Dan Noodles have an addictive flavor.

A premium crab delicacy enjoyed in autumn around Shanghai, prized for its rich flavor and sweetness—especially the creamy roe from females and the savory roe from males, both true seasonal delicacies.

A beef dish originating from Leshan, Sichuan, stewed in a medicinal herbal soup. The long-simmered broth is deeply flavorful and comforting, offering a wholesome taste that gently warms the body and nourishes the senses.