Kai Shui Bai Cai (Clear Water Cabbage)
Seemingly simple yet profoundly refined. The crystal-clear broth embodies the essence of premium ingredients, with sweet tender cabbage—a Sichuan masterpiece that uses form to convey spirit.
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.
Braised Sea Cucumber with Abalone Sauce
Rich and savory abalone sauce coats tender sea cucumbers in this classic Chinese banquet dish, elegant and flavorful.
Ah Yat Abalone (阿一鲍鱼)
A classic Cantonese delicacy, abalone simmered until tender and flavorful, with a rich and luscious sauce, perfect for banquets.
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.
Drunken Chicken
A classic cold dish, tender chicken infused with Huadiao wine, served chilled for a refreshing and aromatic experience.
Shanghai Soy Sauce Braised Duck
A classic Shanghai dish, the duck is braised until tender in a rich soy sauce glaze, sweet and savory, with a glossy mahogany color.
Steamed Pork Belly with Taro (Xiang Yu Kou Rou)
A classic Cantonese dish where pork belly and taro are layered and steamed to tender perfection, rich in aroma and melts in your mouth.
Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Winter Melon Cup
A whole winter melon hollowed, filled with luxurious ingredients and steamed. The broth is clear and savory, the melon tender — a classic Cantonese banquet dish.
Dry Pan-fried Prawns (Gan Jian Da Xia Lu)
A classic Cantonese dish, prawns dry-fried until shells are crispy and meat tender. Simple, quick, yet bursting with flavor.
Salt-Baked Chicken
A Hakka classic, salt-baked chicken boasts tender, juicy meat and crispy skin. The coarse salt seals in the juices, infusing the chicken with a savory saltiness. Perfect for festive dining.
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.
Feng Dun Mu Dan (Stewed Chicken with Pork Stomach)
An Anhui classic dish of whole chicken stewed with pork stomach until tender, resembling phoenix and peony, with rich broth and auspicious meaning.
Luzhou Roast Duck
A classic Hefei dish with crispy skin and tender meat, slowly roasted over fruitwood charcoal, fragrant and flavorful.
Grape Fish
The fish is cut into a cross pattern, fried to resemble a bunch of grapes, then coated with a sweet and sour grape sauce. Crispy outside and tender inside, a classic Anhui dish.
Wuwei Smoked Duck
A celebrated dish from Wuwei, Anhui, this smoked duck features a glossy mahogany skin, tender meat, and a perfect harmony of smoke and marinade, leaving an unforgettable taste.
Li Hongzhang's Mixed Stew
A classic Chinese stew combining chicken, shrimp, squid and vegetables in a savory sauce. Rich in flavor and texture, it's a dish fit for a feast.
Crab Roe Shrimp Cup
A delicate steamed dish of shrimp paste filled with crab roe, tender and smooth, perfect for entertaining.
Eight Hammers
Crispy on the outside and tender inside, these drumstick hammers coated in a sweet and sour sauce are an irresistible banquet highlight.