Five-Color Stir-Fried Shredded Snake
Tender shredded snake meat stir-fried with five colorful vegetables in a savory sauce, a visually stunning Cantonese classic.
Braised Pork Belly with Taro
A classic Hakka dish, pork belly is rich yet not greasy, taro absorbs the savory juices, becoming soft and aromatic. Red and glossy, it melts in the mouth—a showstopper for banquets.
Taiye Chicken (Grandpa Chicken)
Taiye Chicken is a classic Cantonese dish, poached in soy sauce marinade and then smoked, resulting in golden crispy skin, tender juicy meat, and a rich smoky aroma.
Poached Prawns (Bai Zhu Xia)
A classic Cantonese technique, poaching fresh prawns in boiling water preserves their natural sweetness and bouncy texture. Served with a ginger-scallion dipping sauce, it’s simple yet exquisite.
Roast Suckling Pig
Crispy skin and tender meat, this classic Cantonese dish symbolizes celebration and abundance. Each bite bursts with savory crispness.
Winter Melon Soup Bowl
A classic Cantonese dish: the whole melon is steamed as a bowl, its flesh turns sweet and tender, absorbing rich broth and savoury fillings.
Dry-fried Prawn Rolls
A classic Cantonese dish, dry-fried prawns with crispy shell and tender flesh, seasoned simply to highlight the natural sweetness.
Five Snake Soup
A classic Cantonese nourishing soup, made with shredded snake meat, wood ear fungus, shiitake mushrooms, and rich broth. Silky texture and savory flavor.
Braised Fish Skin with Bamboo Fungus
Tender fish skin rich in collagen, crunchy bamboo fungus soaked in savory broth, a comforting Chinese home-style soup.
Phoenix Stewed Peony (Braised Chicken with Pork Tripe)
A classic Huizhou cuisine, slowly simmered hen and pork tripe until the broth turns creamy white, meat tender, resembling peony petals, delicious and nourishing for banquets.
中和汤
Zhonghe Soup is a classic Huizhou dish. Clear broth, silky tofu, crunchy bamboo shoots, and savory ham create a warm, comforting bowl.
Bagongshan Tofu
A classic dish from Huainan, Anhui, with crispy golden tofu, rich savory broth, and the umami of shrimp roe and ham—truly unforgettable.
Fuliji Braised Chicken
Originating from Fuliji, Anhui, this braised chicken is reddish-brown, tender and falling off the bone, with a rich aroma—a classic of Anhui cuisine.
Luzhou Roast Duck
A classic dish from Hefei, Luzhou Roast Duck features crispy skin, tender meat, and a rich fruity aroma from wood-fire roasting.
Grape Fish (Putao Yu)
Resembling clusters of grapes, crispy outside and tender inside, coated in a sweet and sour sauce that awakens the appetite. A stunning fish dish for banquets.
Wuwei Smoked Duck
A classic dish from Wuwei, Anhui. Cured, smoked, and braised to perfection, it boasts golden skin, tender meat, and a rich smoky flavor.
Li Hongzhang's Mixed Stew
A legendary stew that combines mountain delicacies with seafood, said to be created by Li Hongzhang for foreign guests. It's hearty, savory, and full of umami.
Tiger Skin Fermented Tofu (Hu Pi Mao Dou Fu)
Tiger Skin Fermented Tofu is a traditional Anhui dish. The fermented tofu is pan-fried until golden and wrinkled like tiger skin, crispy outside and tender inside, savory with a hint of spice.
Huizhou Yipin Pot
A traditional dish from Huizhou, Anhui, with layered ingredients slow-cooked in a clay pot, rich broth, tender meat, warming body and soul.
Hongshao Guozi Li (Braised Masked Palm Civet)
A traditional wild game dish, tender meat glazed in rich soy sauce, red and glossy, perfect for winter warming.