Cantonese Stuffed Roast Duck (Guangshi Shao Tian Ya)
Crispy skin, tender meat, and a shiny red lacquer finish. This Cantonese classic is a festive centerpiece, achievable at home with patience.
Fragrant Smooth Sea Bass Balls
A classic Cantonese home-style dish featuring tender and smooth sea bass fillets in a light sauce, quickly stir-fried to perfection.
Salt and Pepper Mantis Shrimp
Crispy and golden mantis shrimp tossed with fragrant salt and pepper, a classic Cantonese dish perfect as an appetizer or beer snack.
Poached Geoduck (Bai Zhuo Xiang Ba Bang)
Geoduck has a crunchy texture; poaching best highlights its natural flavor. Dip in ginger-scallion sauce for an unparalleled sweetness.
Steamed Coral Trout (Dongxingban)
A classic Cantonese dish, steamed coral trout features delicate and tender flesh. Topped with fresh aromatics and sizzling hot oil, it is fragrant and full of umami.
Cantonese Baked Lobster in Supreme Broth
Tender lobster paired with a rich, flavorful broth, baked to perfection. Each bite is infused with savory depth, a classic Cantonese dish that leaves a lasting impression.
Chrysanthemum Dragon-Tiger-Phoenix Snake Soup
A classic Cantonese soup featuring shredded snake, chicken, pork and chrysanthemum petals. Clear broth, delicate flavor, nourishing and healthy.
Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Three Snake, Cat and Chicken Soup (The Three-Snake Dragon, Tiger and Phoenix Grand Assembly)
A cherished Cantonese banquet soup, traditionally crafted with snake, cat (often replaced with pork) and chicken. The golden, fragrant broth symbolizes the mythical union of dragon, tiger and phoenix. Deeply nourishing and luxurious.
Goji Berry and Pork Knuckle Soup
A nourishing Cantonese soup with creamy broth, tender pork knuckle, and sweet goji berries, warming and beautifying, perfect for autumn and winter.
Steamed Pork Patty with Salted Fish
A classic Cantonese dish where minced pork is mixed with savory salted fish and steamed to perfection, resulting in a tender and juicy patty that pairs perfectly with rice.
Steamed Pork Ribs with Sour Plums
This classic Cantonese home-style dish combines tangy plums with tender pork ribs. Steaming preserves the natural flavors, making it incredibly appetizing and satisfying.
Stir-fried Pork Ribs (Cantonese Style)
A classic Cantonese stir-fry: crispy, tender pork ribs with a savory-sweet glaze, infused with wok hei. Perfect with steamed rice.
Typhoon Shelter Eggplant Box
A classic Hong Kong-style dish with crispy eggplant pockets filled with savory pork, tossed in golden garlic and chili crumbs – crunchy, aromatic, and irresistibly delicious.
Rose Soy Sauce Chicken (Cantonese Style)
A classic Cantonese roast chicken infused with rose wine and soy sauce. Silky skin, tender meat, glossy red color—perfect for festive gatherings.
Steamed River Perch with Bamboo Shoots
Fresh river perch steamed to perfection with tender bamboo shoots, highlighting the natural sweetness of the fish and the delicate crunch of bamboo—a classic Cantonese delicacy.
Chaozhou Preserved Kumquat Chicken
The salty-sweet aged kumquat blends with tender chicken, steamed to perfection with a rich broth that whets the appetite—an innovative Chaoshan dish.
Ginger and Scallion Crab Clay Pot
A classic Cantonese clay pot dish featuring tender crab infused with fragrant ginger and scallions in a savory sauce that awakens the appetite.
Stir-Fried Shrimp and Scallops (Youbao Shuangxian)
Shrimp and scallops quickly stir-fried in high-heat oil, crispy outside yet tender inside, bursting with freshness. A classic Cantonese dish testing heat control.
Braised Stuffed Sea Cucumber
A classic Cantonese banquet dish: sea cucumber stuffed with shrimp mousse, braised to a rich, glossy sauce. Tender yet bouncy, deeply savory.