Kung Pao Shrimp
A classic Sichuan dish reinvented with succulent shrimp, crunchy peanuts, and a sweet-sour-spicy sauce that's irresistible.
Salt and Pepper Mantis Shrimp
Crispy and golden mantis shrimp tossed with fragrant salt and pepper, a classic Cantonese dish perfect as an appetizer or beer snack.
Braised Sea Cucumber with Abalone Sauce
Rich and savory abalone sauce coats tender sea cucumbers in this classic Chinese banquet dish, elegant and flavorful.
Ah Yat Abalone (阿一鲍鱼)
A classic Cantonese delicacy, abalone simmered until tender and flavorful, with a rich and luscious sauce, perfect for banquets.
Steamed Coral Trout (Dongxingban)
A classic Cantonese dish, steamed coral trout features delicate and tender flesh. Topped with fresh aromatics and sizzling hot oil, it is fragrant and full of umami.
Cantonese Baked Lobster in Supreme Broth
Tender lobster paired with a rich, flavorful broth, baked to perfection. Each bite is infused with savory depth, a classic Cantonese dish that leaves a lasting impression.
Boiled Shrimp with Ginger and Scallion
Tender and springy boiled shrimp, best to taste the natural flavor. Ginger and scallion remove fishiness and enhance freshness; dip in sauce for an incredible taste. A classic Cantonese dish.
Dry Pan-fried Prawns (Gan Jian Da Xia Lu)
A classic Cantonese dish, prawns dry-fried until shells are crispy and meat tender. Simple, quick, yet bursting with flavor.
Salt and Pepper Squid Tentacles
Crispy on the outside, tender inside with aromatic pepper. Fresh squid tentacles in light batter fried golden, quickly stir-fried with bell peppers and garlic, sprinkled with homemade salt and pepper. Perfect drinking snack.
三丝拌蛏
A refreshing summer cold dish, tender razor clams with crispy shredded vegetables, garlic and vinegar dressing, appetizing and easy to make.
Steamed Yellow Croaker with Luffa in Soy Marinade
Tender yellow croaker paired with sweet luffa, steamed with a special soy marinade. The fish is silky, the luffa soaks up the flavorful broth—a healthy and delicious steamed dish.
Shrimp and Eel Back Stir-Fry
A classic Hangzhou dish combining succulent shrimp and crispy eel back, stir-fried with savory sauce for a perfect balance of textures.
Seaweed and Raw Crab Salad
A traditional Ningbo cold dish combining fresh raw crab with crispy seaweed, offering sweet and tender crab meat contrasted with savory crispy seaweed.
Hakka Drunken Clams
Hakka-style clams cooked with rice wine, delivering tender meat and rich wine flavor, perfect as a beer snack.
Yellow Croaker with Silver Thread Noodles
Crispy yellow croaker served atop silky vermicelli, with an artistic presentation that delights both the eyes and the palate.
Taiwanese Oyster Omelette (Hai Li Jian)
A classic street food from Fujian and Taiwan, crispy on the outside and tender inside, bursting with umami. Best served with sweet chili sauce.
Stir-fried Conch Slices with Red Fermented Rice (Dan Zao Xiang Luo Pian)
A classic Fujian dish with crispy conch slices and rich fermented rice aroma, beautifully presented in red and white, refreshing and delicious.
Ban Zhi Gan Bei (Scallop Rings)
Dried scallops combined with shrimp paste formed into ring shapes. Tender, bouncy, and elegantly presented – a highlight at banquets.
Red Clams with Ginger Sauce
Tender red clams paired with pungent ginger sauce, refreshing and appetizing, perfect as a cold dish in summer.
Ginger and Scallion Crab Clay Pot
A classic Cantonese clay pot dish featuring tender crab infused with fragrant ginger and scallions in a savory sauce that awakens the appetite.