Snacks

Spicy Drumstick

Marinated with Chef's Own^®Hot & Spicy Marinade, the dark meat is more tender, juicy, spicy and enjoyable. Chef's Kitchen™ Sichuan Seasoning Sauce (Customized) brings a double spicy experience.

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Duanyang Wraps with Shredded Eel

The spicy crayfish flavor is infused into the rich and creamy salad dressing. The aromatic mala flavor goes perfectly well with the tender shredded eel, creating an exciting layering flavor profile that guarantees to stimulate your taste buds.

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Jingzhou Simmered Duck

Chef's Own^®Jingchu Styled Marinade brings together multiple types of special spices in JingChu. With marinated flavor and spicy flavor, it allows duck meat to taste fresh, salty, slightly sweet, tender and fragrant, with a slightly spicy aftertaste.

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Spicy Lotus Root Dumpling

Marinated with  Chef's Own^®Hot & Spicy Marinade and  Chef's Own^®Chicken Powder Seasoning, the lotus root dumpling is fresh and crispy, with a spicy aftertaste.

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Fried Crayfish Dumpling

Marinated in  Chef's Own^®Jingchu Styled Marinade, the fried crayfish dumpling tastes tender, savory, salty and slightly sweet, with a slightly spicy aftertaste. It goes perfectly with the marinated aroma and spicy flavor.

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Mini Chili Vegan Taco Burrito

Marinated with Chef's Own^® Jingchu Styled Marinade, the plant based protein has a special marinated aroma and spicy taste. Paired with  Master's Touch^® Shaanxi Styled Spicy Dressing, it offers double enjoyment of spiciness and the collision of flavors. 

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Sizzling Squid

Marinated with  Chef's Own^®Jingchu Styled Marinade and fried on an iron plate, the squid is chewy and slightly sweet, with a spicy and fragrant aftertaste.

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Jingchu-Style Roasted Chicken Wings

Inspired by the classic spicy braised flavors of Hubei, we fuse the deep braised flavor and fresh heat to create a distinctive snack. 
 
Marinated at a standard ratio with Custom Culinary®Jingchu Styled Marinade, the wings are totally seasoned with the master stock aroma. The marinade guarantees consistent flavor and efficient preparation. Steamed then roasted, the skin tightens with a light char and a full, reddish sheen. The wings are sweet and savory with a mild numbing heat. The more you chew, the better it gets. 
 
With the marinade, you can prepare the irresistible Hubei style snack without much effort.

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Spicy Fried Chicken

You can use the Custom Culinary® Hot & Spicy Marinade to prepare the classic American-style fried chicken that features fierce heat outside, crunch and juice within. 
 
Marinate the chicken at the standard ratio during preparation to guarantee consistent flavor. The manual flour-water-flour coating method produces the crisp, craggy crust. The crust is golden. The chicken inside is tender and juicy. The heat is direct and clean, with spicy notes releasing layer by layer. The standardized spicy profile answers the two demands of quality and efficiency at once.

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Luwei-Spiced Chicken Wings with Orange

Here is a bold combination of Jiangnan street roast chicken and the flavor of fresh orange. Classic master-stock aromas lay the base, and the fruit lifts the notes. 
 
Tumble and marinate the wings with Custom Culinary®Luwei Styled Marinade and freshly squeezed orange juice. This will standardize flavor with a distinctive fruit note. 
 
Steamed then roasted, the skin tightens with a light char and the meat stays tender and juicy, savory with sweetness. Candied orange slices and crisp orange peel shreds bring bright fruit note to the braised base. Without much effort, you can prepare a dish of Chinese fusion cuisine with Chinese braising depth together with a creative fruit note.

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Eggs Benedict with Hollandaise

Hollandaise is a classic accompaniment to eggs Benedict. The pairing elevates brunch with elegance. 
 
Poach pasteurized eggs until the whites just set and the yolks are molten. Sear the bacon until it becomes crispy, and stir-fry the spinach with the remaining fat of the bacon. Whisk Custom Culinary® Hollandaise Sauce Mix with warm water, heat gently while stirring until thick, then add a dash of lemon juice. The classic sauce is easy to make. 
 
Finally, arrange the dish on a plate. When cut open, the yolk and hollandaise are blended, with egg, cream, and butter coming together in layers. The sauce turns complexity into simplicity, presenting a popular Western brunch classic with both elegance and consistent quality.

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Japanese-Style Cheese-Stuffed Pork Katsu with Garlic Butter

Infuse molten cheese into the Japanese katsu. Inside its crisp shell is a cheese pull with garlic butter oil glaze for the finishing touch. 
 
Pound the pork loin until it turns thin and tender, brush lightly with Custom Culinary® Garlic Butter Flavored Oil Glaze. Lay on shredded carrot, green pepper, and plenty of mozzarella, roll tight, and chill to set. Coat it with flour, egg, and breadcrumbs, and fry until the crust turns golden. One more brush of the glaze out of the fryer, and plate. The katsu is golden and aromatic. Inside the crisp crust is a cheese pull and juicy pork. The katsu features butter and garlic notes, with vegetables cutting the richness. 
 
With the oil glaze, you can effortlessly prepare a katsu fusing Japanese frying craft with garlic butter flavor.

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