Kai-lan Stir-fried Pigeon Breast
Tender pigeon breast slices and crisp kai-lan stems are wok-fried in a savory sauce — a classic Cantonese dish that celebrates quick, high-heat cooking.
Jinyincai Donggu Muyu Bao Zhuzheng (Pork Knuckle Soup with Dried Cabbage, Shiitake & Cuttlefish)
A classic Cantonese slow-brewed soup combining dried and fresh cabbage, shiitake mushrooms, cuttlefish and pork knuckle. Rich, savory, and nourishing.
Stir-Fried Beef Chow Fun
A classic Cantonese staple combining silky rice noodles, tender marinated beef, and crunchy bean sprouts, wok-fried with savory soy sauce to perfection.
Lingzhi Chicken Soup
A warm, nourishing medicinal soup made by slow-cooking chicken with Lingzhi mushrooms, creating a golden broth with a unique, elegant aroma that warms the body and boosts immunity.
Garlic Catfish
Garlic-scented catfish with tender meat bathed in rich sauce, perfect over steamed rice. An irresistible homestyle dish.
Jiahe Yan Kou
A classic Hunan braised dish: duck layered with taro, steamed to tenderness, savory sauce, representing harvest and reunion.
San Pi Si (Three Skin Shreds)
A traditional Shaanxi cold dish made from three types of shredded skins. Crisp and refreshing with a tangy and spicy dressing, perfect for summer.
Three-Color Lobster
Tender and springy lobster paired with green, red, and yellow bell peppers, creating a colorful and flavorful festive dish.
Gufa Kou Quan Duan (Traditional Braised Whole Pork Elbow)
A whole pork elbow slowly braised in soy sauce and spices until tender and glazed, melting in your mouth with rich flavor.
Braised Sea Cucumber in Clear Broth
A classic Shandong dish featuring tender sea cucumber in a light, savory broth, with delicate flavors and an elegant presentation.
Red Grouper Two Ways
A classic Cantonese one-fish-two-tastes dish. The fillets are silky and tender, while the bones are crispy with salt and pepper. Delicate flavors show the essence of Cantonese cuisine.
Orange Juice Quail
Crispy on the outside, tender inside, these quails are coated in a tangy orange sauce, bursting with fruity flavor and appetizing aroma — a perfect showpiece for banquets.
Huadiao Chicken
Huadiao Chicken is a classic Chinese dish where chicken is braised in Huadiao wine. The meat becomes tender and the sauce rich, infused with an aromatic wine flavor. Truly unforgettable.
Kou Fu Chicken
A classic Chinese stir-fried chicken dish, tender and juicy, coated in a rich sweet and savory sauce with a slight kick, making it utterly addictive.
Pineapple and Ginger Duck Slices
Tender duck breast quickly stir-fried with sweet pineapple and aromatic young ginger, creating a tangy and appetizing dish that's a classic Cantonese home-cooked favorite.
Braised Stuffed Sand Worms
Fresh and chewy sand worms stuffed with savory filling, braised in a rich sauce. A classic coastal banquet dish.
Chrysanthemum Pig Stomach Soup
A fragrant and nourishing soup for the stomach, with tender pig stomach and subtle chrysanthemum aroma. Clear broth, slightly sweet, perfect for family meals.
Pigeon in Western-Style Sauce
A classic Cantonese dish featuring crispy pigeon coated in a tangy and sweet Western-style sauce, bursting with flavor and aroma.
Cantonese-Style Braised Duck Wings
A classic Cantonese braised dish, duck wings are slow-cooked in a fragrant master stock, yielding tender, flavor-packed meat with a glossy dark red hue. Perfect as an appetizer or tapas.
Braised Fish with Garlic（蒜子焖酣鱼）
Braised fish with whole garlic cloves, rich garlic aroma, tender fish, and savory sauce. A perfect home-style dish for rice.