freshgourmet

Spicy Cucumber Salad 300 g

Mixed Vegetables with Peanuts 250g 1 each

Spicy Cumin Chicken Steak 300 g

Roast Pork Belly 200 g

Korean Stir-Fried Glass Noodle - Japchae 300 g

Spicy Shredded Radish Salad 300 g

Sliced Beef and Beef Tripe in chilli sauce 230 g

Marinated Wood Ear Mushrooms 260 g

Sweet and Sour Spare Ribs 300 g

Green Onion Kimchi 300 g

Mouthwatering Chicken 1 each

Shanghai Roasted Wheat Gluten 250 g

Salted Fried Peanuts 325 g

Chicken Broth with Marinated Tofu 400 g

Spicy Stir-fried Fish Cakes - Eomuk Bokkeum 230 g

Celery and Tofu 250 g

Taiwanese Braised Pork 250 g

Lao Tongguan Chinese burger 2 count

Chicken Feet w. Garlic Sauce 300 g

Crispy Pork Belly 120 g

Spicy Oil-Splashed Soybean Sheets 250 g

Old Beijing Braised Beef Slice 250 g

Spicy Cold Chicken 350g 1 each

Seasoned Dried Squid Strips - Jinmichae 130 g

Red Oil Pig Ears 250 g

Guizhou-Style Sour Pickled Greens with Minced Pork 260 g

Empanada - Chicken Adobo 3pcs 250 g

Black Fungus 200 g

Korean Blood Sausage - Soondae 500 g

Napa Cabbage Kimchi 400 g

Hey kitchen Cold Tossed Seaweed Threads 270 g

Braised Pig Liver 260 g

Vietnamese Fried Spring Rolls 8 count

Guizhou-style Spicy and Numbing Beef Jerky 100 g

Marinated Chicken Feet in Fermented Rice Sauce 250 g

Bean Curd Sheets with Scallion Oil 250 g

Rice dumpling with mushrooms and pork 3 count

Scallion Oil Chicken Legs 350 g

Beef Tripe and Celtuce in Spicy Chili Oil 250 g

Dried Bean Curd with salted mustard Edamame 260g 1 each

Pickled Radish Salad 150 g

Braised Tofu 290 g

Braised Bean Curd 1 each

Minced Pork with Pickled String Beans 160 g

Changsha Stinky Tofu 1 each

Soy-Braised Beef Strips - Jangjorim 300 g

Cold Tossed Spicy Chicken Frame 400 g

Fried Belt Fish 200 g

Flavored Beef Jerky 230 g

Pickled Pepper Chicken Feet 400 g

Celery and Dried Tofu 270 g

Marinated Shredded Potato 260 g

Spicy Cold Tossed Duck Gizzards 220 g

Cumin Beef Chinese burger 2 count

Minced Meat and Shiitake Mushroom Sauce. 350 g

Mapo Tofu 350 g

Handmade Chive Dumplings 5 count

Fried Spare Ribs 260 g

Vegetarian Duck 1 each

Shanghai Style Wheat Gluten 300 g