Main Course Recipes

A crown jewel of Anhui (Hui) cuisine, this prestigious dish showcases the 'mountain delicacies' philosophy of the region by pairing succulent fresh turtle with savory aged Jinhua h...

This rustic yet elegant dish elevates the humble Russian buckwheat kasha to a centerpiece fit for a Tsar. Toasted, nutty groats are simmered with earthy wild mushrooms and carameli...

Hailing from the former royal capital of Huế, this legendary noodle soup is a masterclass in balance, featuring a robust broth infused with lemongrass, fermented shrimp paste, and ...

A crown jewel of Cantonese banquet cuisine, this dish is celebrated for its glass-like, shatteringly crisp skin and succulent, gamey meat. The pigeon is first poached in a complex ...

A cornerstone of Hong Kong banquet dining, this dish celebrates the natural sweetness of succulent lobster by flash-frying it to lock in juices before tossing it in a fragrant, sav...

Experience the crown jewel of Cantonese rotisserie with this authentic Siu Mei recipe, featuring Shattered-Glass skin and succulent, aromatic meat. This dish is a masterclass in ba...

Experience the crown jewel of Cantonese rotisserie with this recipe for succulent, mahogany-skinned roast duck. This dish is defined by its complex five-spice aroma, tender meat, a...

A crown jewel of Cantonese rotisserie, this Roast Goose is celebrated for its glass-like shattered skin and succulent, aromatic meat infused with five-spice and fermented bean curd...

Originating from the Caucasus and embraced as Russia's ultimate summer pastime, Shashlik is more than just a kebab; it is a celebration of fire and patience. This recipe uses a tra...

A crown jewel of Mid-Atlantic coastal cuisine, Crab Imperial is an elegant, rich, and velvety seafood bake that showcases jumbo lump crab meat in all its glory. Unlike a crab cake,...

Chicken Kiev, or Kotleta po-Kievsky, is a masterpiece of 19th-century culinary artistry, featuring a succulent chicken breast wrapped around a core of cold, herb-infused butter. Wh...

Transport your senses to the bustling night markets of Guangzhou with this mahogany-skinned, aromatic masterpiece. This recipe utilizes a traditional dry-rub technique to infuse th...

A jewel of Ottoman palace cuisine, Circassian Chicken is an elegant, velvety braise that transforms humble poultry into a sophisticated masterpiece. This dish features succulent, s...

This elegant fusion reimagines the rustic French classic through a Southeast Asian lens, swapping heavy Burgundy for the floral, honeyed notes of Vietnamese Rice Wine (Rượu Nếp). T...

A coastal twist on the classic French Lobster Thermidor, this dish celebrates the sweet, delicate flakes of jumbo lump crabmeat bathed in a rich, velvety cognac-infused cream sauce...

A cornerstone of Szechuan-style banquet cooking, this Crispy Aromatic Duck is a sensory masterpiece that balances deep spice infusion with an impossibly shatter-crisp skin. Unlike ...

This masterpiece of Modern Chinese Fine Dining represents the pinnacle of Cantonese poultry technique, where the skin is transformed into a glass-like lacquer while the meat remain...

A crown jewel of Fujian cuisine, this Kong Bak features succulent slabs of pork belly slow-braised in a rich, aromatic liquor of soy sauce, rock sugar, and warm spices. The result ...

A crown jewel of Fujian (Min) cuisine, this dish showcases the coastal province's mastery of seafood and subtle, umami-rich flavors. The glutinous rice acts as a delicious sponge, ...

Named after a Qing Dynasty statesman but perfected in the bustling kitchens of 1970s New York, General Tso's Chicken is the crown jewel of Chinese-American cuisine. This recipe del...

A crown jewel of Shandong (Lu) cuisine, this dish showcases the 'Freshness of the Earth' paired with the 'Essence of the Sea.' Winter bamboo shoots are meticulously braised until t...

A crown jewel of Cantonese banquet dining, this dish celebrates the luxurious texture of abalone, slow-braised until it reaches a perfect 'tender-yet-elastic' bite. The rich, umami...

A crown jewel of Cantonese banquet cuisine, this dish transforms the prized abalone into a tender, velvety delicacy bathed in a rich, umami-laden 'superior sauce.' Traditionally se...

Hailing from the Harbin region of Northeast China, Guo Bao Rou is the sophisticated ancestor of modern sweet and sour pork. Unlike its Cantonese cousin, this dish features large, t...