Sour Radish and Old Duck Soup
A classic Sichuan soup simmered with old duck and pickled radish, delivering a golden broth with a tangy, rich flavor that warms the body and soul.
Lao Ma Ti Hua (Mom's Braised Pork Trotters)
Pork trotters slow-cooked until falling apart in a milky white broth with white kidney beans, served with a fragrant spicy dipping sauce.
Furong Yan Cai (Steamed Egg White with Bird's Nest)
A classic Chinese banquet dish featuring bird’s nest and egg white, steamed to a lily-like shape, tender and elegant in taste.
Divine Duck (Shenxian Duck)
A classic Chinese delicacy, the duck is tender and succulent, bathed in a rich, savory sauce, steamed to perfection for a melt-in-your-mouth experience.
一卵孵双凤
A classic Confucius Mansion dish, featuring chicken and eggs steamed together. The dish is elegantly presented, symbolizing phoenixes hatching from eggs, with tender chicken and runny yolk.
Yellow Braised Shark Fin
A classic Cantonese delicacy, the shark fin is soft and glutinous, bathed in a rich golden broth that is savory and refined—perfect for grand banquets.
Macau Guiling Gao (Turtle Jelly)
A classic nourishing dessert from Macau, it clears internal heat and dampness. Silky smooth with a sweet herbal finish – the perfect summer wellness treat.
Clay Pot Soup (Pork Rib Soup)
Slow-cooked in a clay pot, the ribs become tender, the broth clear and savory—nourishing and heartwarming in every sip.
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.
Farewell My Concubine (Braised Turtle and Chicken)
A legendary Chinese dish where turtle and chicken are slowly braised to create a rich, aromatic broth. Tender meat and deep flavors evoke history and romance.
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.
Willow Leaf Bird’s Nest in Clear Soup
White bird’s nest shaped like willow leaves floating in crystal clear soup, tender and delicious. A classic Lu cuisine delicacy for formal banquets, showcasing elegance and luxury.
Fresh Walnuts in Creamy Broth
A classic Lu cuisine soup that combines seasonal fresh walnuts with a rich, creamy broth. The walnuts are tender yet crunchy, and the broth is silky and luscious, offering a warm and nourishing experience for autumn.
Milk-Braised Pork with Walnuts (Nai Tang He Tao Rou)
A classic dish from Shandong cuisine, this elegant soup features a creamy white broth paired with tender pork and crunchy walnuts. Each spoonful is nourishing and satisfying, perfect for both banquets and family dinners.