Luoyang Water Banquet Peony Swallow Dish
Originating from the Luoyang Water Banquet, this dish mimics bird's nest with finely shredded radish, steamed into a peony shape, served in a clear broth. Elegant and exquisite.
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.
Eight Treasure Duck
A classic Jiangnan delicacy of tender duck stuffed with eight auspicious ingredients, savory and aromatic, perfect for festive banquets.
八大锤
Eight chicken legs, shaped like little hammers, are marinated, fried, and braised to perfection. Crispy skin, tender meat, rich flavor—a showstopper for banquets.
Three-Layered Duck (San Tao Ya)
A classic Huaiyang dish requiring exquisite skill: deboned duck, wild duck, and pigeon are layered and steamed. Clear broth, tender meat, complex flavors showcase ultimate knife work.
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'.
Roasted Squab
This roasted squab features crispy golden skin and tender, juicy meat. A gem of Cantonese roast cuisine, it undergoes a lengthy marinade and air-drying before high-heat roasting, resulting in an irresistible combination of crackling skin and succulent flesh — perfect for festive gatherings.