Ming Lu Roasted Suckling Pig
A dazzling Cantonese centerpiece: glossy red, crackling skin that shatters like glass, enveloping tender, juicy meat. Truly unforgettable.
Kai Shui Bai Cai (Clear Broth with Cabbage)
This deceptively simple-looking dish is the pinnacle of Sichuan clear soup cuisine. The broth is intensely flavorful yet crystal clear, and the cabbage is tender and sweet.
Three-Color Lobster
Tender and springy lobster paired with green, red, and yellow bell peppers, creating a colorful and flavorful festive dish.
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.
Jinling Crispy Duck
A classic Nanjing dish with crispy skin and tender meat, glazed with honey and roasted to a glossy red-brown. Perfect for festive gatherings.
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.
Five-Color Stir-Fried Shredded Snake
Tender shredded snake meat stir-fried with five colorful vegetables in a savory sauce, a visually stunning Cantonese classic.
Braised Pork Belly with Taro
A classic Hakka dish, pork belly is rich yet not greasy, taro absorbs the savory juices, becoming soft and aromatic. Red and glossy, it melts in the mouth—a showstopper for banquets.
Phoenix Stewed Peony (Braised Chicken with Pork Tripe)
A classic Huizhou cuisine, slowly simmered hen and pork tripe until the broth turns creamy white, meat tender, resembling peony petals, delicious and nourishing for banquets.
Grape Fish (Putao Yu)
Resembling clusters of grapes, crispy outside and tender inside, coated in a sweet and sour sauce that awakens the appetite. A stunning fish dish for banquets.
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.
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.
Three Shreds Pounded Fish (Sansi Qiaoyu)
A traditional Wenzhou delicacy: fish pounded into thin slices, served with shredded ham, chicken, and mushrooms in a clear, savory broth. Silky and refined.
Wuyi Smoked Goose
A traditional dish from Mount Wuyi, the goose is smoked with tea leaves and glutinous rice, giving it a golden, crispy skin, tender juicy meat, and a unique smoky aroma that lingers.
Dragon Body Phoenix Tail Prawns
An exquisite Chinese dish where prawns are elegantly shaped like phoenix tails, steamed to tender perfection and glazed with a light savory sauce. A centerpiece for banquets.
Suzhou-Style Smoked Fish
Suzhou-Style Smoked Fish is a classic Chinese cold appetizer. Fish fillets are double-fried to crispy perfection, then soaked in a sweet-savory marinade, resulting in tender, flavorful bites.
Qing Tang Huo Fang (Clear Soup with Ham)
A classic Jiangnan dish featuring Jinhua ham simmered in clear broth until tender; the soup is pure and flavorful, perfect for special occasions.
Jinling Salted Duck
Jinling Salted Duck is a traditional Nanjing dish, known for its savory flavor, tender meat, and crispy skin, a banquet favorite.
Squirrel-shaped Mandarin Fish (Songshu Guiyu)
A classic Suzhou dish featuring deep-fried mandarin fish in sweet and sour sauce, shaped like a squirrel with crispy texture and tangy flavor.