Oil-Poached Snail Balls
A classic Cantonese dish, with snail meat that is crisp and bouncy, coated in a glossy sauce after oil-poaching, delivering layers of savory flavor.
Chaozhou Beef Hot Pot
Clear broth hot pot with fresh sliced beef, dipped in Shacha sauce. The broth is light, the beef tender – a warming winter dish from Guangdong.
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.
Macau Roasted Pigeon
Crispy skin and tender meat, this Macau classic roasted pigeon is marinated with secret spices and roasted until golden and juicy.
White Cut Chicken
Tender and silky with delicate skin, White Cut Chicken is served with ginger-scallion sauce. A classic Cantonese cold dish, simple yet incredibly delicious.
Sweet and Sour Gulu Pork
Crispy golden pork chunks coated in a tangy sweet and sour sauce with pineapple chunks; a classic Cantonese dish that's irresistibly appetizing.
Red-braised Pigeon (Hong Shao Ru Ge)
Glossy red color, crispy skin, tender and juicy meat, rich soy aroma. A classic Cantonese roasted-braised delicacy, coated in thick savory sauce, unforgettable taste.
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.
Guangzhou Wenchang Chicken
Featuring Hainan Wenchang chicken, this poached chicken dish captures the natural flavors. With tender meat and crispy skin, served with ginger-scallion oil dip, a true Cantonese classic.
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.
Longhu Dou (Dragon and Tiger Stir-fry)
A legendary Cantonese dish featuring eel and chicken in a fiery stir-fry. The tenderness and freshness clash, with a thick, glossy sauce.
Cilantro Fish Stuffed White Radish (Xiang Sui Yu Song Niang Yin Luo)
A classic Cantonese home-style dish combining sweet white radish with savory fish stuffing, highlighted by fresh cilantro. Tender and juicy.
双菇炖南蛇
A nourishing Cantonese stew featuring tender snake meat and two types of mushrooms in a rich broth, ideal for warming up in autumn and winter.
Crispy Fish with Five Pickles
A classic Cantonese dish, deep-fried whole fish until golden crispy, topped with sweet-and-sour five-shred pickles. Crispy outside and tender inside, bursting with flavor.
Red-Braised Lamb
Lamb slow-braised until fork-tender, glazed in a glossy red sauce. A hearty and nourishing winter dish.
Garden Fragrant Steamed Chicken
A classic Cantonese home-style dish known for its smooth skin and tender meat, infused with a fragrant soy-based sauce that makes every bite irresistible.
Lemon and Honey Squab
Golden crispy squab glazed with tangy lemon and honey sauce, tender inside and bursting with fruity aroma – an unforgettable delight.
Jinyincai Donggu Muyu Bao Zhuzheng (Pork Knuckle Soup with Dried Cabbage, Shiitake & Cuttlefish)
A classic Cantonese slow-brewed soup combining dried and fresh cabbage, shiitake mushrooms, cuttlefish and pork knuckle. Rich, savory, and nourishing.
Red Grouper Two Ways
A classic Cantonese one-fish-two-tastes dish. The fillets are silky and tender, while the bones are crispy with salt and pepper. Delicate flavors show the essence of Cantonese cuisine.
Golden Dragon Roasted Suckling Pig
Golden Dragon Roasted Suckling Pig features a crispy golden skin resembling dragon scales, tender juicy meat, and symbolizes good fortune, making it a centerpiece feast dish.