Four Happiness Duck
A classic Chinese banquet dish featuring tender duck in a rich, savory sauce, symbolizing good fortune and joy.
Dragon and Phoenix Legs
A festive Chinese dish, chicken legs stuffed with shrimp mousse, deep-fried to golden perfection, crispy outside and tender inside.
Braised Fish Lips in Soy Sauce
Soft and tender fish lips braised in a rich savory sauce, perfect with steamed rice. A restaurant-quality dish for home cooking, ideal for entertaining.
Beijing Mei Cai Kou Rou (Braised Pork Belly with Preserved Mustard Greens)
Tender pork belly meets savory preserved mustard greens in this classic dish, where rich flavors meld together for a melt-in-your-mouth experience.
Snow Pear Braised Pork Hock
Sweet snow pears and tender pork hock create a savory-sweet harmony in this classic Beijing banquet dish.
锅烧肘子
Crispy on the outside, tender and flavorful. This classic Shandong dish features pork hock braised, steamed, and deep-fried, served with sweet bean sauce and scallions.
Clear Soup with Bird's Nest
A bowl of crystal clear and savory bird's nest soup, with silky smooth texture. A top-grade nourishing delicacy in Chinese banquets.
Beijing Cilantro Explosion Beef Tripe (Yuan Bao San Dan)
A classic Beijing dish featuring tender-crisp beef tripe stir-fried with fresh cilantro, savory and aromatic with a quick, fiery wok technique.
Chaozhou Braised Chicken
Chaozhou braised chicken boasts a golden lacquer-like skin, a rich aromatic blend, and irresistibly tender meat. It's a classic cold dish served at Chaoshan banquets.
White Sauce Stuffed Fish
Tender fish fillet stuffed with savory filling, bathed in a creamy white sauce. A classic Cantonese dish with rich flavors and delicate textures.
Teochew Braised Goose
Teochew braised goose is a classic dish from the Chaoshan region of Guangdong. Using plump lion-head goose slow-cooked in aged master stock, the meat is tender, juicy, and deeply aromatic.
Braised Abalone in Original Shell (Ba Yuan Ke Bao Yu)
A classic Shandong dish, abalone braised and returned to its shell, elegant presentation, tender meat, rich savory sauce, perfect for banquets.
Beijing Eight Treasures (Jing Ba Jian)
A traditional Beijing dish combining eight lucky ingredients. Rich flavors and vibrant colors symbolize reunion and prosperity, perfect for festive banquets.
Quick-fried Sea Snails (Youbao Hailuo)
A classic Shandong dish featuring tender-crisp sea snails, quick-fried over high heat with garlic and soy sauce for a burst of ocean flavor.
Dezhou Braised Chicken
Dezhou Braised Chicken is a classic Shandong dish, known for its glossy red-brown skin, tender meat that falls off the bone, and a rich five-spice fragrance.
Sweet and Sour Yellow River Carp
Crispy outside, tender inside, sweet and sour with a bright red glaze. A classic Lu cuisine dish featuring fresh Yellow River carp deep-fried to golden perfection and coated with tangy sauce.
Braised Sea Cucumber with Scallions
A classic Shandong dish featuring tender sea cucumber infused with aromatic scallions in a savory glossy sauce.
Braised Sea Cucumber in Red Sauce
Soft and springy sea cucumber in a rich, glossy sauce, a classic banquet dish symbolizing prosperity and reunion.
Oil-Poached Snail Balls
A classic Cantonese dish, with snail meat that is crisp and bouncy, coated in a glossy sauce after oil-poaching, delivering layers of savory flavor.
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.