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.
Braised Shark Fin in Broth
A classic Cantonese luxury dish, with tender shark fin in a rich, glossy red sauce, savory and aromatic.
Kai Shui Bai Cai (Clear Broth with Cabbage)
This deceptively simple-looking dish is the pinnacle of Sichuan clear soup cuisine. The broth is intensely flavorful yet crystal clear, and the cabbage is tender and sweet.
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.
Braised Stuffed Sea Cucumber (Ba Niang Hai Shen)
A classic Shandong delicacy: tender sea cucumber stuffed with succulent shrimp mousse in a glossy, savory sauce. A banquet masterpiece.