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.
Winter Melon Cup
A whole winter melon hollowed, filled with luxurious ingredients and steamed. The broth is clear and savory, the melon tender — a classic Cantonese banquet dish.
Three Snake, Cat and Chicken Soup (The Three-Snake Dragon, Tiger and Phoenix Grand Assembly)
A cherished Cantonese banquet soup, traditionally crafted with snake, cat (often replaced with pork) and chicken. The golden, fragrant broth symbolizes the mythical union of dragon, tiger and phoenix. Deeply nourishing and luxurious.
Feng Dun Mu Dan (Stewed Chicken with Pork Stomach)
An Anhui classic dish of whole chicken stewed with pork stomach until tender, resembling phoenix and peony, with rich broth and auspicious meaning.
Shuizhu Frog (Sichuan Boiled Frog)
Spicy and numbing, with tender frog meat complemented by bean sprouts and lettuce, this classic Sichuan dish is irresistible.
Zu'an Tofu
Zu'an Tofu is a classic Hunan dish, featuring silky tofu in a rich broth with scallops and shrimp, bursting with umami flavor.
Steamed Jiangtuan Fish
A classic Sichuan dish featuring tender fish topped with ginger and scallion, splashed with hot oil to release aroma. Delicate, juicy, and full of natural flavor.
San Si Qiao Yu (Three-Shredded Pounded Fish)
A classic Wenzhou dish from Zhejiang, where fish fillets are pounded into thin slices and served with shredded ham, mushrooms, and chicken in a clear broth, offering a delicate and tender texture.
Sweet Braised Pork (Tian Shao Bai)
A classic Sichuan banquet dish with tender pork belly, sweet red bean paste, and sticky rice steamed to perfection—melt-in-your-mouth sweet and savory harmony.
Hanyuan Jar Pork
A signature dish from Hanyuan, Sichuan. Pork belly is boiled, fried, then steamed until tender, spicy and aromatic, with a melt-in-the-mouth finish.
Dongpo Braised Pork Hock
A classic Sichuan dish featuring tender, glazed pork hock with a rich, savory sauce that melts in your mouth. A legendary recipe inspired by Su Dongpo.
Luoyang Water Banquet Peony Swallow Dish
Originating from the Luoyang Water Banquet, this dish mimics bird's nest with finely shredded radish, steamed into a peony shape, served in a clear broth. Elegant and exquisite.
Sichuan Boiled Fish (Shui Zhu Yu)
Tender fish fillets in a fiery red chili oil broth, with the numbing sensation of Sichuan peppercorns and the heat of dried chilies creating an irresistible dish.
Clear Soup with Ham Joint (Qingtang Huofang)
A classic Jiangsu dish with crystal-clear broth and meltingly tender ham. Refined taste in every spoonful.
Jinling Pressed Duck
Jinling Pressed Duck, a classic Nanjing dish, features tender white meat perfectly seasoned with salt and aromatics. It's a must-have cold appetizer for banquets.
Squirrel Mandarin Fish
A classic Jiangsu dish, the fish is carved to resemble a squirrel, fried until crispy, and glazed with a sweet and sour sauce. A visual and flavorful banquet highlight.
Grasp-Fried Fish Slices (Zhuachao Fish Slices)
Golden and crispy on the outside, tender inside with a sweet and sour sauce. A classic Beijing dish named by Empress Dowager Cixi, meaning 'appetizing'.
White Braised Four Treasures
A classic Shandong dish, featuring four tender sea treasures in a rich white sauce, elegantly braised to infuse every bite with deep flavor.
Chaozhou Olive Steamed Fish
Steamed sea bass with Chaozhou olives, combining savory olives with tender fish for a refreshing, authentic Chaoshan banquet dish.
Huai Bao Li (Stuffed Carp with Three Delicacies)
A classic Confucius Mansion dish: a whole carp stuffed with minced pork, shiitake mushrooms, bamboo shoots, and ham, pan-fried and braised in a rich, savory sauce. The fish is tender and the filling is flavorful.