Dry Pan-fried Prawns (Gan Jian Da Xia Lu)
A classic Cantonese dish, prawns dry-fried until shells are crispy and meat tender. Simple, quick, yet bursting with flavor.
Beijing Cilantro Explosion Beef Tripe (Yuan Bao San Dan)
A classic Beijing dish featuring tender-crisp beef tripe stir-fried with fresh cilantro, savory and aromatic with a quick, fiery wok technique.
Jiangsu Crab Roe Soup Dumpling Casserole
A fusion of Jiangsu's classic crab roe soup dumplings with a clay pot casserole. Thin-skinned dumplings in rich broth, bursting with savory crab flavor.
Sujin Xiangyun Tuo (Silk Brocade Cloud Tray)
Sujin Xiangyun Tuo is an elegant vegetarian dish featuring fried tofu topped with colorful vegetables, presenting a beautiful cloud-like arrangement with fresh flavors.
Blanched Geoduck Clam
Blanching preserves the natural sweetness and crunchy texture of geoduck. Served with ginger-scallion soy sauce, this is a classic Cantonese seafood delicacy.
Bamboo-Scented Nanri Abalone
Steamed in bamboo tubes, this dish infuses tender abalone with a subtle bamboo fragrance, an elegant choice for festive gatherings.
Clay Pot Braised Pork Belly (Tan Zi Rou)
A classic Chinese dish of pork belly slow-braised in a clay pot until melt-in-your-mouth tender, with a rich, savory sauce.
Steamed Sea Bass with Ginger and Scallions
A classic Cantonese dish that celebrates the natural sweetness of fresh fish. The steamed sea bass is incredibly tender and silky, garnished with ginger and scallion shreds, drizzled with hot oil and soy sauce. Light yet flavorful, it's perfect for both daily meals and festive banquets.