White Cut Chicken
A classic Cantonese delicacy: poached chicken with silky meat and crispy skin, served with fragrant ginger-scallion dipping sauce. Simple yet refined.
Braised Baby Bok Choy with Scallop Shreds
The savory scallops perfectly complement the sweet baby bok choy, braised to perfection with a rich, velvety sauce. A classic banquet dish.
Red Grouper Two Ways
A classic Cantonese one-fish-two-tastes dish. The fillets are silky and tender, while the bones are crispy with salt and pepper. Delicate flavors show the essence of Cantonese cuisine.
Orange Juice Quail
Crispy on the outside, tender inside, these quails are coated in a tangy orange sauce, bursting with fruity flavor and appetizing aroma — a perfect showpiece for banquets.
Pigeon in Western-Style Sauce
A classic Cantonese dish featuring crispy pigeon coated in a tangy and sweet Western-style sauce, bursting with flavor and aroma.
Braised Pork Belly with Taro
A classic Hakka dish, pork belly is rich yet not greasy, taro absorbs the savory juices, becoming soft and aromatic. Red and glossy, it melts in the mouth—a showstopper for banquets.
Phoenix Stewed Peony (Braised Chicken with Pork Tripe)
A classic Huizhou cuisine, slowly simmered hen and pork tripe until the broth turns creamy white, meat tender, resembling peony petals, delicious and nourishing for banquets.
Crab Roe and Shrimp Custard
A delicate steamed dish featuring succulent shrimp mousse wrapped around rich crab roe. Smooth, tender, and elegantly presented, it's a standout banquet classic.
Maofeng Tea-Smoked Shad
Rich in oil from its scales, the shad is smoked with Maofeng tea leaves, infusing a delicate tea aroma into the tender flesh while crisping the skin. A celebrated dish from Anhui cuisine.
Zu'an Tofu
A classic Hunan dish demanding exquisite knife skills and heat control. The tofu is silky and flavorful, with a rich, velvety sauce—every bite embodies culinary mastery.
Colorful Glazed Whole Yellow Croaker
Tender yellow croaker is scored, fried until golden and crispy, then coated with a colorful sweet and sour sauce. Vibrant and delicious, it's a standout banquet dish.
Shrimp and Eel in Sweet and Sour Sauce
A classic Jiangnan dish, featuring tender shrimp, crispy eel, and an irresistible sweet and sour sauce that delights the palate.
Scalded Clams in Chicken Broth (Fujian Style)
The delicate sweetness of clams is elevated by the rich chicken broth, a classic clear soup from Fuzhou that requires precise timing for ultimate tenderness.
Dragon Body Phoenix Tail Prawns
An exquisite Chinese dish where prawns are elegantly shaped like phoenix tails, steamed to tender perfection and glazed with a light savory sauce. A centerpiece for banquets.
Chicken Broth Braised Tofu Shreds
A classic Huaiyang dish featuring silky tofu shreds soaked in rich chicken broth, topped with shrimp and ham. Delicate and flavorful, it’s a showpiece for banquets.
Squirrel-shaped Mandarin Fish (Songshu Guiyu)
A classic Suzhou dish featuring deep-fried mandarin fish in sweet and sour sauce, shaped like a squirrel with crispy texture and tangy flavor.
Crab Roe Tofu
Silky tofu paired with savory crab roe, rich and aromatic, melts in the mouth. A classic Chinese banquet dish that delights.
Huangmen Yuchi (Golden Braised Shark Fin)
A classic Cantonese delicacy, featuring golden, rich sauce and tender shark fin infused with ham and chicken essence, a banquet favorite.
Furong Yan Cai (Stewed Bird's Nest with Egg White)
Furong Yan Cai is a classic Chinese banquet soup dish, featuring crystal-clear bird's nest with tender egg white like hibiscus. The broth is clear and delicious, nourishing and smooth.
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.