Braised Sea Cucumber with Abalone Sauce
Rich and savory abalone sauce coats tender sea cucumbers in this classic Chinese banquet dish, elegant and flavorful.
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.
Cantonese Baked Lobster in Supreme Broth
Tender lobster paired with a rich, flavorful broth, baked to perfection. Each bite is infused with savory depth, a classic Cantonese dish that leaves a lasting impression.
Drunken Chicken
A classic cold dish, tender chicken infused with Huadiao wine, served chilled for a refreshing and aromatic experience.
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.
Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Roast Suckling Pig
Crispy golden skin with tender and juicy meat, a classic banquet dish. Marinated and slow-roasted to perfection, every bite is bursting with rich pork flavor.
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.
Salt-Baked Chicken
A Hakka classic, salt-baked chicken boasts tender, juicy meat and crispy skin. The coarse salt seals in the juices, infusing the chicken with a savory saltiness. Perfect for festive dining.
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.
Luzhou Roast Duck
A classic Hefei dish with crispy skin and tender meat, slowly roasted over fruitwood charcoal, fragrant and flavorful.
Xianggu He (Stuffed Mushrooms)
A delicate dish featuring tender mushroom caps filled with savoury meat stuffing, steamed to retain natural juices, finished with a glossy sauce.
Braised Lion's Head Meatballs
Juicy pork meatballs with a rich, savory soy glaze, tender and meltingly soft. A classic festive dish from Chinese cuisine.
Shuizhu Frog (Sichuan Boiled Frog)
Spicy and numbing, with tender frog meat complemented by bean sprouts and lettuce, this classic Sichuan dish is irresistible.
Clear Soup Fish Balls (Qingtang Yuyuan)
A classic Hangzhou dish, the fish balls are white as jade, tender and smooth, the clear broth is pristine and delicious, an elegant dish for banquets.
Steamed Jiangtuan Fish
A classic Sichuan dish featuring tender fish topped with ginger and scallion, splashed with hot oil to release aroma. Delicate, juicy, and full of natural flavor.
Rose Soy Sauce Chicken (Cantonese Style)
A classic Cantonese roast chicken infused with rose wine and soy sauce. Silky skin, tender meat, glossy red color—perfect for festive gatherings.
Three Delicacies Crispy Rice (Sanxian Guoba)
Golden and crispy rice cakes topped with a rich, savory sauce featuring shrimp, squid, and vegetables. A delightful contrast of textures and flavors.
Sweet Braised Pork (Tian Shao Bai)
A classic Sichuan banquet dish with tender pork belly, sweet red bean paste, and sticky rice steamed to perfection—melt-in-your-mouth sweet and savory harmony.
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.