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 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.
Luzhou Roast Duck
A classic Hefei dish with crispy skin and tender meat, slowly roasted over fruitwood charcoal, fragrant and flavorful.
Rock Sugar Braised Turtle
Rock Sugar Braised Turtle is a traditional Ningbo dish. Slowly simmered with rock sugar, it has a glossy red color, soft texture, sweet and savory flavor, rich in collagen, and nourishing.
Yellow Croaker with Silver Thread Noodles
Crispy yellow croaker served atop silky vermicelli, with an artistic presentation that delights both the eyes and the palate.
Luoyang Water Banquet Peony Swallow Dish
Originating from the Luoyang Water Banquet, this dish mimics bird's nest with finely shredded radish, steamed into a peony shape, served in a clear broth. Elegant and exquisite.
Sichuan Boiled Fish (Shui Zhu Yu)
Tender fish fillets in a fiery red chili oil broth, with the numbing sensation of Sichuan peppercorns and the heat of dried chilies creating an irresistible dish.
Squirrel Mandarin Fish
A classic Jiangsu dish, the fish is carved to resemble a squirrel, fried until crispy, and glazed with a sweet and sour sauce. A visual and flavorful banquet highlight.
Huai Bao Li (Stuffed Carp with Three Delicacies)
A classic Confucius Mansion dish: a whole carp stuffed with minced pork, shiitake mushrooms, bamboo shoots, and ham, pan-fried and braised in a rich, savory sauce. The fish is tender and the filling is flavorful.
八仙过海闹罗汉
A classic Confucius Mansion feast: minced chicken forms the Arhat base, surrounded by eight premium seafood and vegetable treasures. Steamed and glazed, it's auspicious and delicious.
一卵孵双凤
A classic Confucius Mansion dish, featuring chicken and eggs steamed together. The dish is elegantly presented, symbolizing phoenixes hatching from eggs, with tender chicken and runny yolk.
Three Ways with Whole Shrimp
Savor three flavors of shrimp in one dish: tender stir-fried shrimp, crispy salt-pepper shrimp heads, and a delicate tofu soup with shrimp stock.
Clear Soup with Swallow Nest and Willow-Leaf Egg White
A classic clear soup featuring tender white bird's nest and delicate willow-leaf-shaped egg whites in a flavorful yet transparent broth. A banquet treasure.
Braised Pork Tendon with Shiitake Mushrooms
The rich aroma of shiitake mushrooms perfectly blends with the tender and chewy pork tendon. Glazed in a savory sauce, this classic dish is a nutritious delight for festive banquets.
Double-Flavor Beef Tendon
One dish, two flavors: braised rich and savory, and clear-simmered light and delicate. Beef tendon is tender and smooth, an unforgettable treat.
Sweet and Sour Yellow River Carp
Crispy outside, tender inside, sweet and sour with a bright red glaze. A classic Lu cuisine dish featuring fresh Yellow River carp deep-fried to golden perfection and coated with tangy sauce.
Eight Treasure Duck
A classic Jiangnan delicacy of tender duck stuffed with eight auspicious ingredients, savory and aromatic, perfect for festive banquets.
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.
Orange Juice Quail
Crispy on the outside, tender inside, these quails are coated in a tangy orange sauce, bursting with fruity flavor and appetizing aroma — a perfect showpiece for banquets.