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.
Luoyeh Pipa Shrimp (Crispy Fried Shrimp)
Golden and crispy like autumn leaves, with tender and juicy shrimp. Perfect as an appetizer or party dish.
Tomato Squirrel Fish
Sweet and sour tomato squirrel fish, crispy outside and tender inside, shaped like a squirrel, a classic banquet dish that is irresistible.
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.
Baked Mandarin Fish with Flower Cut
A classic Shandong dish, this mandarin fish is scored and marinated, then baked golden and crispy. The tender flesh and flower-like shape make it a feast for eyes and palate.
Beijing Soy-Braised Pork Hock
Glazed in deep red, rich soy aroma, melt-in-your-mouth tender, a classic feast dish from Beijing that leaves a lasting impression.
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.
Scallion Braised Sea Cucumber
Tender sea cucumber braised with scallions in a rich savory sauce. A classic Shandong dish, both nourishing and delicious.
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.
Braised Fish Lips in Soy Sauce
Soft and tender fish lips braised in a rich savory sauce, perfect with steamed rice. A restaurant-quality dish for home cooking, ideal for entertaining.
Beijing Mei Cai Kou Rou (Braised Pork Belly with Preserved Mustard Greens)
Tender pork belly meets savory preserved mustard greens in this classic dish, where rich flavors meld together for a melt-in-your-mouth experience.
Dezhou Braised Chicken
Dezhou Braised Chicken is a classic Shandong dish, known for its glossy red-brown skin, tender meat that falls off the bone, and a rich five-spice fragrance.
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.
Braised Sea Cucumber in Red Sauce
Soft and springy sea cucumber in a rich, glossy sauce, a classic banquet dish symbolizing prosperity and reunion.
Oil-Poached Snail Balls
A classic Cantonese dish, with snail meat that is crisp and bouncy, coated in a glossy sauce after oil-poaching, delivering layers of savory flavor.
Luo Han Prawns
A classic Chinese dish: prawns stuffed with shrimp mousse, deep-fried until golden, then coated in a tangy-sweet tomato sauce. Crispy, juicy, and beautifully shaped.
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.
北京烤鸭（挂炉/焖炉）
Crispy skin and tender meat, glossy red color, served with thin pancakes, sweet bean sauce, and scallion. A world-renowned Beijing classic, perfect for feasts.
Macau-style Portuguese Roast Chicken
Macau-style Portuguese Roast Chicken blends Portuguese and Chinese flavors, with crispy golden skin and tender juicy meat, mildly spicy with a hint of coconut that lingers.