Clay Pot Braised Pork Belly (Tan Zi Rou)
A classic Chinese dish of pork belly slow-braised in a clay pot until melt-in-your-mouth tender, with a rich, savory sauce.
Yipin Tofu (Steamed Tofu with Meat Stuffing)
A classic Confucian cuisine, featuring silky tofu topped with savory meat stuffing, steamed to perfection, delicate and flavorful.
Flower-Cut Mandarin Fish (Hua Lan Gui Yu)
A classic Jiangzhe dish, mandarin fish is cut into flower pattern, deep-fried until crispy, and glazed with a sweet and sour sauce, creating a feast for eyes and palate.
Duck with Squab (Bringing Offspring to Court)
A classic Confucian feast dish, a squab stuffed inside a duck symbolizes generations of high officials. The duck is tender, the squab flavorful, and the sauce rich and aromatic.
Fallen Leaf Pipa Shrimp
Pipa-shaped, crispy outside and tender inside. Golden shrimp like fallen leaves, paired with sweet and tangy dipping sauce, a feast for eyes and taste buds. Perfect for family gatherings.
Agate Ginkgo Nuts
A traditional Chinese dessert featuring ginkgo nuts coated in caramelized sugar, resembling agate stones, with a soft and chewy texture and osmanthus fragrance.
Wine-Flavored Salt and Pepper Pork Hock
A fragrant and impressive dish with crispy skin and tender meat, combining the aroma of wine with savory salt and pepper. Rich but not greasy, perfect for banquets.
Yangmei Shrimp Balls
Crispy shrimp balls coated with a sweet and tangy bayberry sauce, golden on the outside and tender inside. This creative dish perfectly combines the umami of shrimp with the fruity freshness of bayberries, making it a showstopper at banquets.
Phoenix Tail Goldfish
An exquisite banquet dish shaped like goldfish, made from fresh shrimp paste with tails forming the phoenix tail. Steamed to perfection, it's tender, sweet, and visually stunning, showcasing the pinnacle of culinary craftsmanship.
Braised Prawns
Fragrant and flavorful braised prawns with plump, springy meat coated in a rich sauce. The aromas of ginger, scallion, and garlic perfectly infuse the prawns, making this a classic home-style dish that is both comforting and impressive for guests.
Deep-Fried Spinach Patties (Zha Bocai Pu)
Zha Bocai Pu is a classic Shandong dish. Crispy on the outside and tender inside, the spinach perfectly combines with fresh shrimp and pork. Rich in nutrition and delightful in texture, these golden patties are loved by all ages.
Red-Braised Stuffed Cuttlefish (Heart Swap)
A creative Chinese dish where tender cuttlefish is stuffed with a savory meat and shrimp filling, then braised in a rich soy glaze until glossy. The 'heart-swap' concept adds fun to the table, delivering two textures in every bite.
Silver Lung in Milky Broth
Silver Lung in Milky Broth is a classic Shandong soup dish. The creamy white broth resembles milk, and the pig lung is tender and melts in the mouth. Combined with ham, bamboo shoots, and mushrooms, it yields rich flavors and nutrition, making it an ideal delicacy for banquets.
Mount Tai Scaly Fish (Tai Shan Chi Lin Yu)
Tai Shan Chi Lin Yu is a rare fish exclusive to Mount Tai, with delicate and tender flesh. This clear soup preparation preserves the fish's natural flavor, complemented by ham and bamboo shoots. It's a classic Lu cuisine dish, known as the 'first delicacy of Mount Tai'.
四喜鸭子
A traditional festive duck dish symbolizing four blessings (luck, wealth, longevity, happiness). The whole duck is fried and steamed to tender perfection, stuffed with a quartet of savory treasures. Rich, glossy, and deeply satisfying.
Braised Fish Lips
A classic Chinese banquet dish featuring fish lips rich in collagen, braised to tender perfection in a savory red sauce. Glossy and succulent, each bite offers a burst of umami and a luxurious texture. A delicacy loved for its skin-nourishing benefits.
Roast Spring Chicken (Chinese Style)
This roast spring chicken is marinated in a savory-sweet sauce then roasted until the skin turns golden and crispy while the meat stays tender and juicy. It's an impressive yet easy dish perfect for festive tables and family gatherings.
Braised Sea Cucumber with Scallions
A classic Shandong dish featuring tender sea cucumber and fragrant scallions in a rich savory sauce. It's a luxurious delicacy perfect for festive banquets.
White Sauce Stuffed Fish
A classic Shandong dish where the boneless fish meat is minced, seasoned, and stuffed back into the fish skin, then steamed and topped with a creamy white sauce. Delicate, flavorful, and impressive for banquets.
Braised Abalone in Its Original Shell (Ba Yuan Ke Bao Yu)
A classic dish from Lu cuisine, known for its tender and plump abalone. Placed back in its natural shell, topped with a glossy, savory gravy, and decorated with broccoli and cherries, it offers a luxurious presentation and umami-rich taste, perfect for festive banquets.