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.
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.
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.
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.
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.
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.
Braised Sea Cucumber with Scallions
A classic Shandong dish, this braised sea cucumber features tender, gelatinous sea cucumber paired with aromatic scallions in a rich savory-sweet sauce. The dish is glossy, fragrant, and often served at banquets. Great for special occasions.
Jiu Zhuan Da Chang (Braised Pork Intestines with Five Flavors)
A classic Shandong dish, Jiu Zhuan Da Chang features pork intestines simmered to perfection with a complex interplay of sweet, sour, bitter, spicy, and salty flavors. The intestines are tender yet chewy, coated in a glossy, rich sauce that showcases the pinnacle of Chinese culinary technique.
Spicy Crab (Xiang La Xie)
Classic Sichuan-style spicy crab with tender meat perfectly infused with mala fragrance. Bright red and aromatic, it's an irresistible banquet dish.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens)
Mei Cai Kou Rou is a classic Cantonese dish. The pork belly is rich but not greasy, melting in your mouth, infused with the aromatic preserved mustard greens. It’s salty, sweet, and utterly satisfying, often the star dish at banquets.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu is the quintessential Sichuan dish: delicate fish fillets poached in a fiery, aromatic chili broth, then topped with a sizzling oil infused with numbing Sichuan peppercorns. It’s a sensory explosion that is both addictive and deeply satisfying.