Beijing Lamb Spine (Lamb Spine Stew)
A classic Beijing stew of lamb spine, slow-cooked until tender, rich in marrow and deep flavors, perfect for warming up in winter.
One Fish Two Ways
One fish, two flavors: silky fillets and creamy fish head soup. A classic dish that maximizes the whole fish, perfect for family gatherings.
Peking Duck
A masterpiece of Chinese cuisine, Peking Duck features crispy skin and tender meat, served with pancakes, cucumber sticks, scallions, and sweet bean sauce.
Simmered Beef (Wei Niurou)
Beef slowly simmered until tender and succulent, with rich, savory gravy that warms the body and soul — perfect for cold seasons.
Braised Shark Fin in Broth
A classic Cantonese luxury dish, with tender shark fin in a rich, glossy red sauce, savory and aromatic.
Braised Sea Cucumber with Scallions
Fragrant with scallions, tender sea cucumber, glossy sauce. A classic Lu cuisine dish showcasing the perfect pairing of sea cucumber and scallions.
烧沙甸鱼
This braised sardine dish offers tender fish in a rich savory-sweet sauce, a simple and delicious home-style classic. Perfect with steamed rice.
Baked and Pan-Seared Bacalhau
Salty and flavorful bacalhau, pan-seared then baked until crispy outside and tender inside, with garlic butter, a Macau classic.
Sanhe Mian (Three-Grain Pancake)
A traditional pancake made from three types of whole-grain flour, crispy outside and soft inside, rich in cereal flavor and balanced nutrition.
Feilong Soup
Feilong Soup is a traditional northeastern Chinese soup, slowly simmered with feilong bird or young chicken, clear and delicious, nourishing and warming.
Candied Sweet Potatoes (Ba Si Di Gua)
Golden crispy sweet potato chunks coated in glossy caramel that stretches into long threads—a fun and delicious classic Chinese dessert.
Lotus Root and Pork Rib Soup
Tender lotus root and succulent pork ribs simmered to perfection in a comforting, nourishing broth.
Braised Baby Bok Choy with Scallop Shreds
The savory scallops perfectly complement the sweet baby bok choy, braised to perfection with a rich, velvety sauce. A classic banquet dish.
Shrimp in Tomato Sauce
Tender shrimp coated in a tangy and sweet tomato sauce, vibrant red and appetizing, an easy Chinese banquet dish.
Tiger Skin Fermented Tofu (Hu Pi Mao Dou Fu)
Tiger Skin Fermented Tofu is a traditional Anhui dish. The fermented tofu is pan-fried until golden and wrinkled like tiger skin, crispy outside and tender inside, savory with a hint of spice.
Goldfish Playing with Lotus
A traditional Chinese artistic dish with delicate fish paste shaped into goldfish and lotus pods, smooth and tender, served in light savory sauce.
Jiaxing Zongzi (Jiaxing Rice Dumplings)
A famous traditional delicacy from Jiaxing, Zhejiang, known for its sticky but not mushy texture, rich savory filling, and aromatic bamboo leaves, essential for Dragon Boat Festival.
Clam and Yellow Croaker Soup
A delicate thick soup blending the umami of clams and yellow croaker, with a silky broth and tender fish cubes.
Crispy Braised Pork Belly
Crispy braised pork belly with a tender interior, coated in a glossy, rich sauce. Each bite melts in your mouth—perfect over rice.
Squirrel Fish with Tomato Sauce
Sweet and sour, crispy fish cut like a squirrel. A classic banquet dish that delights both the eyes and the palate.