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Red-braised pork belly, also known as Hóng-Shāo Pork Belly, is a renowned staple in many households. When talking about this dish, one cannot omit the name of Su Dongpo, a legendary figure who was not only a celebrated poet and calligrapher but also a culinary connoisseur. He is widely credited with creating this dish and even penned a verse about it: 慢著火，少著水，火候足時它自美 (Slow the fire, use less water; when the cooking time is sufficient, it will naturally be beautiful). The dish consists of cubed pork belly slow-cooked in a mixture of Shaoxing Wine, soy sauce, and aromatic spices. Although the seasoning is uncomplicated, the cooking time is crucial. Once cooked to perfection, the pork becomes irresistibly fragrant, sweet, and tender, melting in your mouth upon the first bite. It stands as one of the finest ways to prepare pork belly.

A gift from Guizhou[pronounced: gway·jow] province, a place that naturally lacks salt. Guizhou people have had to devise innovative ways to maintain their sodium levels and create delicious dishes without the assistance of salt. It would be considered a mission impossible for any other cuisine, but the people of Guizhou have accomplished it splendidly. One of their secrets lies in the creation of sour stocks, with the tomato sour stock, known as the red stock, standing out the most. They blend cherry tomatoes with ginger, garlic, and chilies, allowing it to age for a minimum of 30 days. The resulting stock is tangy and aromatic, pairing excellently with fish and seafood.
This dish introduced Guizhou cuisine to the world—a cuisine that may not be as popular as Sichuan or Cantonese but is brimming with distinctive techniques and explosive flavours. In our Guizhou hot and sour fish stew, we faithfully follow the traditional method of crafting our own red stock. We serve it with basa fish, seasonal vegetables, and wood ear mushrooms. It is light in calories yet abundant in flavours—a must-try. If you wish to learn more about Guizhou Cuisine, please read our blog post by clicking the link below.

Guizhou Cuisine: Why I Love It So Much

A vibrant and hearty dish inspired by the flavours of Guizhou province, known for its mastery of pickling to create rich, spicy, and sour stocks. We've adapted this traditional method using our homemade pickled tomatoes, aged for at least 50 days to develop a deep, complex flavour. Instead of fish, we feature an array of bean curd, kelp and vegetables, all simmered in our signature pickled tomato broth. This vegan stew is light yet packs a powerful punch, delivering an authentic taste experience that's both satisfying and invigorating.

Hot and Sour Pork Stew is a beloved dish across various Chinese provinces, each region adding its unique touch by utilising local ingredients. Our recipe follows the Guizhou tradition, featuring the renowned Guizhou Red Stock as its base. This flavorful stock infuses the dish with a delightful tanginess and depth, taking its taste to new heights.

Indulge in two generous servings of our authentic King Prawns Tum Yum soup, inspired by the vibrant flavours of Thailand, Laos, and Southern Yunnan. Whether you pair it with steamed rice or serve it as a tantalising starter, this dish is perfect for a cosy meal for two or to kick off a delightful gathering.

The combination of succulent jumbo tiger prawns, tropical herbs, and rich umami notes ensures a truly flavour-packed experience. Its refreshing, tangy, and aromatic profile will elevate any meal, offering a taste of Southeast Asia with every spoonful.

Ideal for sharing or enjoying as a light yet satisfying meal. Enjoy a bold and unforgettable flavour adventure together!

A beloved comfort food from North East China, this dish is a true winter warmer. Succulent hand-sliced pork belly is simmered to perfection with tangy pickled Chinese leaves in a rich and fragrant sour broth. King prawns add an irresistible layer of umami, creating a harmony of flavours that’s deep and satisfying. One spoonful of this luscious broth and you'll be hooked! Best enjoyed with a steaming bowl of rice.

A traditional Cantonese soup dating back to the Qing Dynasty. Pig’s stomach and chicken thigh are slow-cooked with Chinese herbal medicine and spice. Served with garlic and spring onion dip, Savoury and fragrant. 

Indulge in the exquisite flavours of Northern China with our celebrated lamb ribs. We select premium British lamb ribs, known for their rich and succulent fat, and lovingly cook them with a harmonious blend of local Chinese spices and aromatic broad bean paste. The dish is elevated with the natural sweetness of tender carrots and luscious dates, creating a symphony of flavours that perfectly complement the delicate fragrance of the lamb. This beloved favourite is not only a well-balanced and unforgettable culinary experience but also a perfect dish to share with family, bringing everyone together around the table. 

A dish with deep roots in Sichuan’s culinary history, Sichuan Pickled Fish originated with the resourceful fishermen of the region. During the harsh winter months, when fresh vegetables were scarce, these fishermen would trade their catch for tangy pickled mustard greens from local farmers along the river. On their boats, they would combine the freshly caught fish with the preserved vegetables, creating a unique and delightful harmony of flavours.

Over generations, this simple but ingenious recipe was refined by master chefs, evolving into the beloved dish we know today. Tender slices of fish are poached in a light, fragrant broth, enriched by the refreshing sourness of pickled mustard greens and a hint of Sichuan spice. The result is a dish that perfectly balances delicate fish with the bright, tangy flavours of the pickles.

Now considered a culinary classic, Sichuan Pickled Fish offers a taste of history, rich with depth and tradition, and remains a favourite for those seeking a satisfying, flavourful meal. Best enjoyed with steamed rice to soak up the delicious broth!

Tender British topside beef, marinated for over 12 hours to soak up all the rich flavours, cooked in a bold and aromatic Shuei-Ju style with seasonal veggies. Expect a perfect kick from Sichuan peppercorns and sun-dried chillies that bring both spice and a signature numbing sensation—making every bite irresistibly moreish. This classic Sichuan favourite has earned its reputation for being both fiery and addictive.

A true classic of Sichuan cuisine, Sichuan Numbing and Spicy Fish is a fiery and flavourful dish that’s sure to awaken your senses. Tender, delicate slices of fresh fish are gently poached in a rich broth, packed with the bold flavours of chilli, Sichuan peppercorns, garlic, and ginger. This broth is not just spicy, but numbing as well, thanks to the unique, tongue-tingling sensation of the Sichuan peppercorns.

Served with a generous layer of crispy chilli and garlic oil poured over the top, the dish perfectly balances heat with complexity. The tender fish absorbs the spicy, aromatic broth, creating a deeply satisfying and bold flavour experience. Sichuan Boiled Fish is the ultimate comfort food for spice lovers, offering a mouthwatering combination of intense heat and aromatic depth that keeps you coming back for more.

In the Min Nan region of China, workers travelling through the mountains from morning until late afternoon faced the challenge of carrying multiple lunch boxes. To make things easier, they began cooking meat, vegetables, and rice together, allowing them to transport a full meal in one container. Over time, this practical approach evolved into the beloved Min Nan Pot Rice, a classic dish now cherished by every household in the region.

This one-pot wonder combines the rich umami of dried shellfish and shiitake mushrooms, the aromatic depth of pork, and the freshness of seasonal vegetables, all finished with a touch of fragrant shallot oil. It’s a satisfying rice dish meant to be enjoyed as a hearty, flavourful meal on its own.

Three-Cup Chicken is a beloved dish in Chinese cuisine, originating from Jiangxi Province and refined in Taiwan. Named after its signature trio of ingredients – a cup of sesame oil, a cup of soy sauce, and a cup of cooking wine (Mi Chiu) – this dish delivers a rich, savoury flavour with depth and complexity. The sesame oil adds a silky richness, while the soy sauce and cooking wine infuse the chicken with a delightful, aromatic combination. Whether enjoyed as a comforting meal or a special treat, Three-Cup Chicken is a must-try for anyone looking to explore authentic Taiwanese and Jiangxi flavours.

Tofu and Chinese leaf are a perfect match, and the addition of peanuts and spring onion, take the dish to the next level. Light ingredients, full body flavour. A vegan must-try. 

Experience the bold and hearty flavours of Xinjiang with this iconic dish, known as Big Plate Chicken. Tender chicken thighs are slow-cooked to perfection alongside soft potatoes, vibrant bell peppers, and sun-dried chillies, creating a rich and aromatic broth. This dish brings together the best of China’s diverse culinary traditions, blending Northern China’s savoury spices with the fiery heat of the South.Served with wide, handmade noodles that soak up the delicious sauce, each bite is a perfect balance of tender chicken, warming spices, and satisfying textures. A true feast for the senses, Xinjiang Big Plate Chicken is a dish that promises to captivate your taste buds and warm your soul—perfect for sharing with friends and family.Get ready for a taste adventure that transports you straight to the vibrant markets of Xinjiang!

One of China’s most beloved comfort foods, Yellow Braised Chicken is a dish that brings warmth and flavour to any table. Tender chicken pieces are slow-cooked in a rich yellow sauce made with three different types of soybean paste, delivering a perfectly balanced aroma. Stewed with Shiitake mushrooms and white mushrooms, the dish gains an extra layer of umami, enhancing its depth of flavour. The savoury sauce, infused with soy sauce and Shaoxing wine, soaks into the chicken, making each bite truly delicious. Ideal when served with steamed rice to soak up the rich sauce, this dish is a perfect example of comforting Chinese cuisine—perfect for any occasion!