Salt and Pepper Mantis Shrimp
Crispy and golden mantis shrimp tossed with fragrant salt and pepper, a classic Cantonese dish perfect as an appetizer or beer snack.
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.
Three Snake, Cat and Chicken Soup (The Three-Snake Dragon, Tiger and Phoenix Grand Assembly)
A cherished Cantonese banquet soup, traditionally crafted with snake, cat (often replaced with pork) and chicken. The golden, fragrant broth symbolizes the mythical union of dragon, tiger and phoenix. Deeply nourishing and luxurious.
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.
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.
老火靓汤
A classic Cantonese soup with pork ribs, sweet corn, and carrots, simmered for hours with dried dates and tangerine peel. Golden, aromatic, and deeply comforting.
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.
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.
Baked Lobster in Superior Broth
A classic Cantonese banquet dish, combining sweet lobster with rich superior broth, garlic and cheese perfectly fuse, creating a luxurious multi-layered flavor.
Chrysanthemum Dragon Tiger Phoenix Snake Soup
A classic Cantonese nourishing soup with snake meat, chicken and pork shreds, complemented by chrysanthemum petals. Rich and flavorful, ideal for autumn and winter.
Poached Prawns (Bai Zhu Xia)
A classic Cantonese technique, poaching fresh prawns in boiling water preserves their natural sweetness and bouncy texture. Served with a ginger-scallion dipping sauce, it’s simple yet exquisite.
Three Treasures of Cured Meat
Cured pork belly, sausage, and duck leg come together in a savory, rich stir-fry with garlic sprouts. A heartwarming Cantonese home-cooked dish perfect with rice.
Blanched Choy Sum (Cai Xin)
Blanched Choy Sum is a classic quick Cantonese dish. By simply blanching in boiling water, it retains the freshest flavor of the vegetable. Light but not bland, served with dipping sauce, it’s refreshing and healthy.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.