Red-Braised Pork Hock (Hong Shao Ti Bang)
A classic Chinese banquet dish, the pork hock is braised until tender and glossy, with a rich savory-sweet sauce that melts in your mouth.
Eight Treasure Winter Melon Bowl (Ba Bao Dong Gua Zhong)
Winter melon serves as a bowl holding eight treasures, steamed to perfection. Clear broth, fresh taste, and elegant look make it a summer banquet classic.
Steamed Pork Ribs with Rice Flour
Tender pork ribs coated in fragrant rice flour, steamed until melt-in-your-mouth. A classic Chinese comfort dish for family gatherings.
清蒸江团
A classic Sichuan dish featuring tender steamed fish topped with scallion, ginger, and red pepper, drizzled with hot oil and soy sauce. Light and aromatic.
Dongpo Braised Pork Elbow
Glazed in a rich caramel sauce, this pork elbow melts in your mouth. A classic dish named after poet Su Dongpo, braised to perfection with a sweet-savory balance.
Red Date Braised Pork Elbow
Glossy red in color, the pork is tender and sweet, with the natural sweetness of red dates perfectly complementing its rich flavor. A nourishing and festive dish.
Pear Blossom Tofu Soup
Clear, flavorful broth, silky tofu, and egg whites shaped like pear blossoms, offering a delicate and elegant taste, perfect for banquets.
Stir-fried Shark's Fin with Egg Floss (Guihua Style)
A classic Cantonese banquet dish featuring golden shark's fin scattered like osmanthus petals, stir-fried with fluffy eggs and minced ham. Silky and savory.
Braised Sea Cucumber in Abalone Sauce
A classic Cantonese delicacy featuring premium sea cucumber soaked in rich abalone sauce, offering a tender yet chewy texture and luxurious flavor.
Baked Lobster in Superior Broth
A classic Cantonese banquet dish, combining sweet lobster with rich superior broth, garlic and cheese perfectly fuse, creating a luxurious multi-layered flavor.
Dry-fried Prawn Rolls
A classic Cantonese dish, dry-fried prawns with crispy shell and tender flesh, seasoned simply to highlight the natural sweetness.
Deep-Fried Pipa Shrimp
Crispy golden coating with tender, succulent shrimp meat, shaped like a pipa (Chinese lute). A refined and delicious Chinese appetizer for festive banquets.
Goldfish Playing with Lotus
A traditional Chinese artistic dish with delicate fish paste shaped into goldfish and lotus pods, smooth and tender, served in light savory sauce.
Sesame Crispy Duck (Ma Ren Xiang Su Ya)
Golden crispy skin, fragrant sesame, tender and juicy duck meat – a classic Chinese banquet dish with rich textures.
Stir-fried Prawns with Bamboo Shoots
Succulent prawns paired with tender bamboo shoots create a delicate and flavorful dish, perfect for a Cantonese banquet.
Squirrel Fish with Tomato Sauce
Sweet and sour, crispy fish cut like a squirrel. A classic banquet dish that delights both the eyes and the palate.
Wine-Aromatic Pepper-Salt Pork Knuckle
A splendid dish blending rich wine fragrance with numbing pepper-salt. The pork knuckle is marinated in Huadiao wine, steamed until tender, then deep-fried to crispy perfection, finally coated with garlic and spice salt. Each bite offers multiple textures and is irresistibly delicious.
Sweet and Sour Pork Ribs
Crispy on the outside, tender on the inside, with a perfectly balanced sweet and sour sauce that glazes each rib beautifully. This classic Chinese home-cooked dish is bursting with flavor and guaranteed to satisfy.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.