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.
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.
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.
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.
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.
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.
Yellow Croaker with Silver Thread Noodles
Crispy yellow croaker served atop silky vermicelli, with an artistic presentation that delights both the eyes and the palate.
Tea-Smoked Duck (Zhangcha Duck)
A classic Sichuan delicacy, smoked with camphor leaves and tea, resulting in crispy skin and tender meat with a unique smoky tea aroma.
Bamboo-Fragrant Nanri Abalone
Fresh abalone wrapped in bamboo leaves and steamed, locking in natural juices with a springy texture, an exquisite banquet dish from Fujian.
Dongpo Braised Pork Hock
A classic Sichuan dish featuring tender, glazed pork hock with a rich, savory sauce that melts in your mouth. A legendary recipe inspired by Su Dongpo.
Sichuan Boiled Fish (Shui Zhu Yu)
Tender fish fillets in a fiery red chili oil broth, with the numbing sensation of Sichuan peppercorns and the heat of dried chilies creating an irresistible dish.
Youxi Buya (Smoked Duck)
Youxi Buya is a traditional smoked duck dish from Fujian, golden brown, rich in smoky aroma, crispy outside and tender inside, a banquet favorite.
Clear Soup with Ham Joint (Qingtang Huofang)
A classic Jiangsu dish with crystal-clear broth and meltingly tender ham. Refined taste in every spoonful.
黄泥煨鸡
Yellow Mud Roasted Chicken, also known as Beggar's Chicken, is a traditional delicacy where a tender chicken is wrapped in lotus leaves, coated with yellow clay, and slow-roasted until succulent and infused with leaf aroma.
Squirrel Mandarin Fish
A classic Jiangsu dish, the fish is carved to resemble a squirrel, fried until crispy, and glazed with a sweet and sour sauce. A visual and flavorful banquet highlight.