Fragrant Smooth Sea Bass Balls
A classic Cantonese home-style dish featuring tender and smooth sea bass fillets in a light sauce, quickly stir-fried to perfection.
Ah Yat Abalone (阿一鲍鱼)
A classic Cantonese delicacy, abalone simmered until tender and flavorful, with a rich and luscious sauce, perfect for banquets.
Steamed Coral Trout (Dongxingban)
A classic Cantonese dish, steamed coral trout features delicate and tender flesh. Topped with fresh aromatics and sizzling hot oil, it is fragrant and full of umami.
Cantonese Baked Lobster in Supreme Broth
Tender lobster paired with a rich, flavorful broth, baked to perfection. Each bite is infused with savory depth, a classic Cantonese dish that leaves a lasting impression.
Chrysanthemum Dragon-Tiger-Phoenix Snake Soup
A classic Cantonese soup featuring shredded snake, chicken, pork and chrysanthemum petals. Clear broth, delicate flavor, nourishing and healthy.
Steamed Pork Belly with Taro (Xiang Yu Kou Rou)
A classic Cantonese dish where pork belly and taro are layered and steamed to tender perfection, rich in aroma and melts in your mouth.
Boiled Shrimp with Ginger and Scallion
Tender and springy boiled shrimp, best to taste the natural flavor. Ginger and scallion remove fishiness and enhance freshness; dip in sauce for an incredible taste. A classic Cantonese dish.
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.
Stir-fried Pork Ribs (Cantonese Style)
A classic Cantonese stir-fry: crispy, tender pork ribs with a savory-sweet glaze, infused with wok hei. Perfect with steamed rice.
Poached Squid with Ginger and Scallion
A classic Cantonese dish, squid is quickly blanched to preserve its natural sweetness, served with a fragrant ginger-scallion soy dip, tender and refreshing.
Stir-fried Chinese Lettuce with Fermented Black Beans and Dace Fish
A classic Cantonese quick stir-fry where the savory fermented black beans and delicious dace perfectly complement the crisp-tender Chinese lettuce. Ready in minutes, an irresistible rice dish.
Chaozhou Preserved Kumquat Chicken
The salty-sweet aged kumquat blends with tender chicken, steamed to perfection with a rich broth that whets the appetite—an innovative Chaoshan dish.
Stir-Fried Shrimp and Scallops (Youbao Shuangxian)
Shrimp and scallops quickly stir-fried in high-heat oil, crispy outside yet tender inside, bursting with freshness. A classic Cantonese dish testing heat control.
潮州粿条炒
Dry-fried rice noodles with tender beef and crunchy bean sprouts, a Chaoshan wok hei classic that's simple yet incredibly delicious.
Braised Stuffed Sea Cucumber
A classic Cantonese banquet dish: sea cucumber stuffed with shrimp mousse, braised to a rich, glossy sauce. Tender yet bouncy, deeply savory.
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.
Huangpichi
Steamed sea bass with Huangpichi (fermented yellow peel) – a classic Cantonese dish with tender fish, tangy and savory flavors that go perfectly with rice.
Teochew Crispy Meat Rolls
A classic Teochew snack, crispy tofu skin wrapping savory pork with sweet water chestnuts—a delightful crunch in every bite.
Clear Simmered Black-Ear Eel
A delicate Cantonese soup where eel pieces are gently simmered until tender in a clear broth infused with ginger and scallion, highlighting the natural sweetness of the fish.
Macau Baked Steak
A classic Macau Portuguese-style dish featuring tender steak baked with rich cheese and spices, golden brown and aromatic.