Shao Pian Zao Ji
A classic cold dish from Shanghai, featuring tender chicken slices infused with fermented rice wine aroma. Served chilled, it’s a perfect summer appetizer.
Snowflake Chicken
Tender chicken slices in a light sauce with fluffy egg-white snowflakes – a classic, elegant dish that melts in your mouth.
Longan Phoenix Chicken Liver
Chicken liver stir-fried with dried longan, offering a unique balance of savory and sweet. Tender, nourishing, and quick to make.
Poached Conch Slices with Ginger and Scallions
A classic Cantonese dish that highlights the natural sweetness and crisp texture of conch, served with a fragrant ginger-scallion sauce – a banquet treasure.
Braised Stuffed Sand Worms
Fresh and chewy sand worms stuffed with savory filling, braised in a rich sauce. A classic coastal banquet dish.
Steamed Coral Grouper
Steamed coral grouper features tender and silky flesh with aromatic soy sauce, a classic Cantonese dish that showcases the pure flavor of fresh fish.
Wuwei Smoked Duck
A classic dish from Wuwei, Anhui. Cured, smoked, and braised to perfection, it boasts golden skin, tender meat, and a rich smoky flavor.
Old Beijing Bean Sauce
A traditional Beijing cold dish made with pork skin and soy beans, stewed into a savory jelly. Smooth and rich, it's a classic for festive feasts.
White Braised Four Treasures
White Braised Four Treasures is a classic Shandong dish, featuring four precious ingredients braised in a creamy white sauce. It is tender, flavorful, and an elegant choice for banquets.