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.
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.
Taro Paste
Silky smooth and sweet, this traditional Chinese dessert is a must-have at banquets, evoking nostalgic home flavors.
Snowflake Chicken
Tender chicken slices in a light sauce with fluffy egg-white snowflakes – a classic, elegant dish that melts in your mouth.
Guo Shao Ya (Crispy Fried Duck)
Crispy outside, tender inside. This traditional dish features succulent duck with a golden, crunchy skin that is simply irresistible.
Teochew Candied Sweet Potatoes
A traditional Teochew dessert, golden sweet potatoes coated in glossy syrup, soft and sweet, not cloying, a refined ending to a banquet.
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.
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.
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.
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.
Stir-fried Prawns with Bamboo Shoots
Succulent prawns paired with tender bamboo shoots create a delicate and flavorful dish, perfect for a Cantonese banquet.