Course

Tao Su {桃酥} are iconic traditional Chinese cookies with a long history.

Feng Li Su 凤梨酥 often translated as pineapple cake, is a beloved Taiwanese shortbread-style pastries with candied pineapple filling.

Red Braised lamb Leg using Hong Men Yang Rou seasoning. Simply slow cook for 2-3 hours in a cast iron wok and enjoy.

Chinese pork ham hock, slow-braised in a savory soy-based sauce, is a beloved Huaiyang-style classic. Skin-on ham hock is ideal for this recipe.

You Bao Xia {油爆虾} is a well-liked Shanghai-style shrimp, featuring pan-fried shrimp splashed with a semi-sweet savory sauce.

Eight Treasures Tea or Ba Bao Cha {八宝茶} is a traditional semi-sweet tea featuring tea, dried flowers, fruits, tree leaves, and rock candy.

Xiang Gu Ji Tang {香菇鸡汤}, or Chicken Soup with dried shiitake mushroom is a beloved traditional Chinese home-style dish. It feasures tender cage-free chicken simmered with rehydrated dried shiitake mushroom …

Red Bean Sponge Rice Cake featuring whole adzuki beans and a blend of sweet rice flour and rice flour is so naturally yummy and satisfying.

Shanghai Xun Yu {Smoked Fish} features thin fish steak deep fried first and then soaked in a sweet savory sauce. So appetizingly delicious.

Basil pesto pasta is wonderfully delicious. Simply prepare a batc of basil pesto and then toss it with freshly cooked pasta.