Fuliji Braised Chicken
Originating from Fuliji, Anhui, this golden-red braised chicken is tender, juicy, and richly smoky—a classic festive dish that lingers in memory.
Clear Soup Fish Balls (Qingtang Yuyuan)
A classic Hangzhou dish, the fish balls are white as jade, tender and smooth, the clear broth is pristine and delicious, an elegant dish for banquets.
Sweet Braised Pork (Tian Shao Bai)
A classic Sichuan banquet dish with tender pork belly, sweet red bean paste, and sticky rice steamed to perfection—melt-in-your-mouth sweet and savory harmony.
Clear Soup with Ham Joint (Qingtang Huofang)
A classic Jiangsu dish with crystal-clear broth and meltingly tender ham. Refined taste in every spoonful.
White Braised Four Treasures
A classic Shandong dish, featuring four tender sea treasures in a rich white sauce, elegantly braised to infuse every bite with deep flavor.
Furong Yan Cai (Steamed Egg White with Bird's Nest)
A classic Chinese banquet dish featuring bird’s nest and egg white, steamed to a lily-like shape, tender and elegant in taste.
Scallion Braised Sea Cucumber
Tender sea cucumber braised with scallions in a rich savory sauce. A classic Shandong dish, both nourishing and delicious.
Chaozhou Braised Pork Trotters
Chaozhou braised pork trotters are red-glazed, soft and savory, rich in collagen, with a deep braising aroma, an indispensable classic at Chaozhou banquets.
Yellow Braised Shark Fin
A classic Cantonese delicacy, the shark fin is soft and glutinous, bathed in a rich golden broth that is savory and refined—perfect for grand banquets.
Buddha's Delight (Lo Han Zhai)
Buddha's Delight is a traditional Buddhist vegetarian dish featuring an assortment of mountain treasures and seasonal vegetables. It is light, fresh, nourishing, and symbolizes completeness and peace.
珊瑚桂鱼
A mandarin fish is scored and deep-fried until crispy outside and tender inside, then topped with a bright red sweet-and-sour coral sauce—a banquet classic.
White Cut Chicken
A classic Cantonese delicacy: poached chicken with silky meat and crispy skin, served with fragrant ginger-scallion dipping sauce. Simple yet refined.
Colorful Glazed Whole Yellow Croaker
Tender yellow croaker is scored, fried until golden and crispy, then coated with a colorful sweet and sour sauce. Vibrant and delicious, it's a standout banquet dish.
Suzhou-Style Smoked Fish
Suzhou-Style Smoked Fish is a classic Chinese cold appetizer. Fish fillets are double-fried to crispy perfection, then soaked in a sweet-savory marinade, resulting in tender, flavorful bites.
Qing Tang Huo Fang (Clear Soup with Ham)
A classic Jiangnan dish featuring Jinhua ham simmered in clear broth until tender; the soup is pure and flavorful, perfect for special occasions.
Duck Stuffed with Shark Fin
This classic dish features a whole duck stuffed with premium shark fin, slow-braised until tender, with a rich, savory sauce. A luxurious centerpiece for banquets.
Chicken Broth Braised Tofu Shreds
A classic Huaiyang dish featuring silky tofu shreds soaked in rich chicken broth, topped with shrimp and ham. Delicate and flavorful, it’s a showpiece for banquets.
White Braised Four Treasures
White Braised Four Treasures is a classic Shandong dish, featuring four precious ingredients braised in a creamy white sauce. It is tender, flavorful, and an elegant choice for banquets.
Three-Shredded Shark Fin
A classic Chinese banquet delicacy featuring soft shark fin with shredded chicken, ham, and bamboo shoots in a savory broth. Rich, elegant, and satisfying.
Furong Yan Cai (Stewed Bird's Nest with Egg White)
Furong Yan Cai is a classic Chinese banquet soup dish, featuring crystal-clear bird's nest with tender egg white like hibiscus. The broth is clear and delicious, nourishing and smooth.