Stinky Mandarin Fish
Smelly but tasty, a classic of Anhui cuisine. The fish develops a unique aroma after curing, then cooked to tender and savory perfection, leaving a lasting impression.
Crab Roe and Shrimp Custard
A delicate steamed dish featuring succulent shrimp mousse wrapped around rich crab roe. Smooth, tender, and elegantly presented, it's a standout banquet classic.
Huohong Yu (Fire-Roasted Fish)
Huohong Yu is a classic Anhui dish. The fish is marinated and slow-roasted over charcoal, giving it a crispy skin, tender meat, and a lingering smoky aroma.
Stuffed Mushroom Caps (Xiang Gu He)
Fresh shiitake mushrooms stuffed with a savory meat filling, steamed to perfection. Each bite bursts with umami, elegant for entertaining.
Maofeng Tea-Smoked Shad
Rich in oil from its scales, the shad is smoked with Maofeng tea leaves, infusing a delicate tea aroma into the tender flesh while crisping the skin. A celebrated dish from Anhui cuisine.
八大锤
Eight chicken legs, shaped like little hammers, are marinated, fried, and braised to perfection. Crispy skin, tender meat, rich flavor—a showstopper for banquets.
Deep-Fried Pipa Shrimp
Crispy golden coating with tender, succulent shrimp meat, shaped like a pipa (Chinese lute). A refined and delicious Chinese appetizer for festive banquets.
Fish Bites Lamb (Yu Yao Yang)
A classic Anhui dish where freshwater fish is stuffed with seasoned lamb, then braised until the broth is thick and the flavors meld perfectly.
Huizhou Mao Tofu (Furry Tofu)
A traditional Huizhou delicacy from Anhui, featuring tofu covered in white velvety mycelium. Pan-fried until golden, it offers a crispy exterior and tender interior with a unique fermented aroma.
Huangshan Braised Pigeon
Huangshan Braised Pigeon is a classic Anhui dish, braised with ham and shiitake mushrooms, with clear and flavorful broth, tender pigeon meat, nourishing and memorable.
Clear Simmered Turtle with Water Chestnuts
A nourishing classic featuring tender turtle meat and sweet water chestnuts slowly simmered in a clear broth, delivering a delicate flavor and rich nutrition.
Stir-fried Pork with Peppers (La Zi Chao Rou)
A classic Hunan homestyle dish: tender pork slices stir-fried with charred green peppers. Savory, slightly spicy, and irresistibly aromatic. Perfect with steamed rice.
Zu'an Tofu
A classic Hunan dish demanding exquisite knife skills and heat control. The tofu is silky and flavorful, with a rich, velvety sauce—every bite embodies culinary mastery.
Goldfish Playing with Lotus
A traditional Chinese artistic dish with delicate fish paste shaped into goldfish and lotus pods, smooth and tender, served in light savory sauce.
Linwu Duck
A classic dish from Linwu, Hunan. Duck meat is tender and spicy, coated with rich duck blood sauce. Perfect with rice.
Sesame Crispy Duck (Ma Ren Xiang Su Ya)
Golden crispy skin, fragrant sesame, tender and juicy duck meat – a classic Chinese banquet dish with rich textures.
Three Treasures of Cured Meat
Cured pork belly, sausage, and duck leg come together in a savory, rich stir-fry with garlic sprouts. A heartwarming Cantonese home-cooked dish perfect with rice.
Goji Berry and Pig Trotter Soup
A nourishing Cantonese soup with tender pig trotters rich in collagen, sweet red dates and goji berries, milky broth, warm and comforting.
Kouwei Xia (Spicy Crayfish)
A famous late-night street snack from Hunan, China, featuring tender crayfish in a fiery, aromatic sauce. Addictively delicious!
Butterfly Fish in Broth
A classic Sichuan dish, fish fillets sliced thin as butterfly wings, instantly cooked in rolling milky broth, tender and delicious, elegantly shaped like floating butterflies.