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Furong Yan Cai (Stewed Bird's Nest with Egg White)
Furong Yan Cai is a classic Chinese banquet soup dish, featuring crystal-clear bird's nest with tender egg white like hibiscus. The broth is clear and delicious, nourishing and smooth.
Ginger and Scallion Crab Clay Pot
A classic Cantonese clay pot dish featuring tender crab infused with the aroma of ginger and scallion in a savory sauce. Simply irresistible.
Red-Braised Pig Stomach
Red-braised pig stomach is a classic home-style dish, tender and flavorful with rich soy aroma, perfect with steamed rice. Slow-cooked to succulent perfection, it's ideal for family meals or entertaining.
Curry Puffs
Golden and flaky pastry filled with aromatic curried meat, a beloved Chinese snack perfect for tea time.
Red-Braised Pork Hock
A classic Chinese comfort dish, pork hock is slowly braised until tender and glazed with caramelized soy sauce. Rich in collagen, the flavor is savory-sweet and perfect with steamed rice.
Stir-fried Silver Sprouts with Chive Blossoms
Crisp silver sprouts and aromatic chive blossoms come together in this quick stir-fry, a taste of spring that is both simple and delicious.
油爆双鲜
Tender shrimp and crispy squid, stir-fried with wok hei for a quick and flavorful seafood dish.
Stir-Fried Pork Kidney (Bao Chao Yao Hua)
A classic Chinese stir-fry: tender, crunchy pork kidney in a savory sauce with colorful peppers. A true test of knife skills and wok mastery.
Sweet and Sour Carp
Golden crispy fried carp topped with a tangy sweet and sour sauce, crispy outside and tender inside, a classic banquet dish that whets the appetite.
Zhǎo Liū Yú Piàn (Fish Slices in Fermented Rice Wine Sauce)
A classic Shanghai dish with tender fish fillets coated in a fragrant, slightly sweet fermented rice wine sauce.
Clay Pot Braised Pork Belly (Tan Zi Rou)
A classic Chinese dish of pork belly slow-braised in a clay pot until melt-in-your-mouth tender, with a rich, savory sauce.
Yipin Tofu (Steamed Tofu with Meat Stuffing)
A classic Confucian cuisine, featuring silky tofu topped with savory meat stuffing, steamed to perfection, delicate and flavorful.
Four-Happiness Meatballs (Si Xi Wan Zi)
Four-Happiness Meatballs is a classic Chinese festive dish symbolizing luck, fortune, longevity, and happiness. Made with pork and water chestnuts, deep-fried then braised, the meatballs are tender, juicy, and coated with a rich, glossy sauce—a must-have for New Year feasts.
Flower-Cut Mandarin Fish (Hua Lan Gui Yu)
A classic Jiangzhe dish, mandarin fish is cut into flower pattern, deep-fried until crispy, and glazed with a sweet and sour sauce, creating a feast for eyes and palate.
Huai Bao Li (Stuffed Carp)
A whole carp stuffed with savory meat filling, pan-fried and braised to perfection. The fish remains intact, symbolizing reunion and happiness, ideal for festive banquets.
Duck with Squab (Bringing Offspring to Court)
A classic Confucian feast dish, a squab stuffed inside a duck symbolizes generations of high officials. The duck is tender, the squab flavorful, and the sauce rich and aromatic.
Confucius Mansion Supreme Pot
Originating from Qufu, the hometown of Confucius, this pot brings together a variety of delicacies from land and sea, with rich broth and tender meat, representing the pinnacle of Lu cuisine.
Eight Immortals Crossing the Sea and Arhat (Ba Xian Guo Hai Nao Luo Han)
A classic Confucian banquet dish: eight types of seafood and minced chicken Arhat simmered together. Clear broth, rich flavor, exquisite presentation, symbolizing good fortune.
Double Phoenix Incubated from One Egg
A classic Confucius Mansion dish, tender chicken steamed in golden egg custard, smooth texture, unique presentation, symbolizing reunion and happiness.
Poetry and Ritual Ginkgo
A refined dessert from Confucius' Mansion, using ginkgo nuts with honey and osmanthus. Soft, sweet, and symbolizing cultural elegance.