Daliang Stir-Fried Fresh Milk (Fried Egg White with Milk)
A classic Cantonese dish from Shunde, featuring silky white curds made from egg whites and milk, stir-fried with shrimp and ham—a true test of wok skills.
Longhu Dou (Dragon and Tiger Stir-fry)
A legendary Cantonese dish featuring eel and chicken in a fiery stir-fry. The tenderness and freshness clash, with a thick, glossy sauce.
Oyster Sauce Lettuce
A quick and classic Cantonese dish, crispy lettuce with savory oyster sauce and aromatic garlic, ready in minutes.
Steamed Fish Tail with Preserved Mustard Greens (梅菜蒸鱼尾)
The savory preserved mustard greens enhance the delicate fish tail. Steaming retains natural freshness, making this a beloved Cantonese home-style dish that's both simple and delicious.
Crispy Fish with Five Pickles
A classic Cantonese dish, deep-fried whole fish until golden crispy, topped with sweet-and-sour five-shred pickles. Crispy outside and tender inside, bursting with flavor.
Red-Braised Lamb
Lamb slow-braised until fork-tender, glazed in a glossy red sauce. A hearty and nourishing winter dish.
Garden Fragrant Steamed Chicken
A classic Cantonese home-style dish known for its smooth skin and tender meat, infused with a fragrant soy-based sauce that makes every bite irresistible.
Kai-lan Stir-fried Pigeon Breast
Tender pigeon breast slices and crisp kai-lan stems are wok-fried in a savory sauce — a classic Cantonese dish that celebrates quick, high-heat cooking.
Jinyincai Donggu Muyu Bao Zhuzheng (Pork Knuckle Soup with Dried Cabbage, Shiitake & Cuttlefish)
A classic Cantonese slow-brewed soup combining dried and fresh cabbage, shiitake mushrooms, cuttlefish and pork knuckle. Rich, savory, and nourishing.
Stir-Fried Beef Chow Fun
A classic Cantonese staple combining silky rice noodles, tender marinated beef, and crunchy bean sprouts, wok-fried with savory soy sauce to perfection.
Three-Color Lobster
Tender and springy lobster paired with green, red, and yellow bell peppers, creating a colorful and flavorful festive dish.
Golden Dragon Roasted Suckling Pig
Golden Dragon Roasted Suckling Pig features a crispy golden skin resembling dragon scales, tender juicy meat, and symbolizes good fortune, making it a centerpiece feast dish.
Orange Juice Quail
Crispy on the outside, tender inside, these quails are coated in a tangy orange sauce, bursting with fruity flavor and appetizing aroma — a perfect showpiece for banquets.
Pineapple and Ginger Duck Slices
Tender duck breast quickly stir-fried with sweet pineapple and aromatic young ginger, creating a tangy and appetizing dish that's a classic Cantonese home-cooked favorite.
Braised Stuffed Sand Worms
Fresh and chewy sand worms stuffed with savory filling, braised in a rich sauce. A classic coastal banquet dish.
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.
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.
Pan-fried Stuffed Trio (Jian Niang San Bao)
A classic Cantonese dish with fish and shrimp stuffing in green peppers, eggplants and bitter melon, pan-fried until golden and coated with a savory glaze.
Cantonese Stuffed Roast Duck
A classic Cantonese dish with crispy skin and tender meat, glutinous rice filling absorbs rich duck fat and cured meat flavors.
Salt and Pepper Mantis Shrimp
Crispy on the outside, tender on the inside, mantis shrimp coated with salt and pepper, savory and mildly spicy, a classic Cantonese side dish for beer.