A regional specialty from northern China, this dish pairs crispy sesame-covered flatbread with a rich, milky-white lamb soup. The soup is slow-cooked with lamb bones, garlic, ginger, and Chinese herbs, creating a deeply comforting flavor. The flatbread, known as "Huoshao," is perfect for dipping into the broth.
Steamed Eggplant with Soybean Paste 酱蒸茄子
This dish hails from northeastern China. Fresh eggplants are steamed until tender and then topped with a savory soybean paste sauce. The sauce, made from fermented yellow soybeans, garlic, and chili, gives the dish an umami punch, making it a perfect side dish.
Stone Pot Fish 石锅鱼
A lesser-known dish from Yunnan province, Stone Pot Fish involves cooking freshwater fish in a heated stone pot with a variety of local herbs and spices, including lemongrass and Sichuan pepper. The bubbling broth is aromatic and slightly spicy, reflecting the flavors of southwest China.
Bamboo Shoots with Preserved Mustard Greens 梅干菜炒竹笋
Originating from Jiangnan, this dish highlights the contrast between the crunchiness of fresh bamboo shoots and the rich, earthy flavors of preserved mustard greens. Stir-fried with garlic and soy sauce, it's a simple yet deeply flavorful dish that's both nostalgic and satisfying.
Tea-Smoked Duck 茶熏鸭
A delicacy from Sichuan cuisine, this dish features duck that is marinated, steamed, and then smoked over a blend of tea leaves and camphor wood. The result is a smoky, fragrant duck with tender meat and crispy skin, offering a unique depth of flavor.
