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.
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.
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.
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.
Crab Congee (Water Crab Congee)
A classic Cantonese congee made with fresh water crab, silky smooth rice porridge infused with sweet crab flavor, a comforting bowl of oceanic goodness.
老火靓汤
A classic Cantonese soup with pork ribs, sweet corn, and carrots, simmered for hours with dried dates and tangerine peel. Golden, aromatic, and deeply comforting.
Char Siu (Honey-Glazed BBQ Pork)
Char Siu is a classic Cantonese barbecue, with a glossy red exterior and tender, juicy interior. The sweet and savory glaze is irresistible.
Daliang Stir-Fried Fresh Milk (Fried Egg White with Milk)
A classic Cantonese dish from Shunde, featuring silky white curds made from egg whites and milk, stir-fried with shrimp and ham—a true test of wok skills.
Stir-Fried Beef Chow Fun
A classic Cantonese staple combining silky rice noodles, tender marinated beef, and crunchy bean sprouts, wok-fried with savory soy sauce to perfection.
Braised Stuffed Sand Worms
Fresh and chewy sand worms stuffed with savory filling, braised in a rich sauce. A classic coastal banquet dish.
Salt and Pepper Mantis Shrimp
Crispy on the outside, tender on the inside, mantis shrimp coated with salt and pepper, savory and mildly spicy, a classic Cantonese side dish for beer.
Five Snake Soup
A classic Cantonese nourishing soup, made with shredded snake meat, wood ear fungus, shiitake mushrooms, and rich broth. Silky texture and savory flavor.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.