Jinling Pressed Duck
Jinling Pressed Duck, a classic Nanjing dish, features tender white meat perfectly seasoned with salt and aromatics. It's a must-have cold appetizer for banquets.
Clear Stewed Chicken and Pork Meatballs (Qing Dun Ji Fu)
A classic Jiangsu dish, combining minced chicken and pork into tender meatballs, gently stewed in clear broth. Delicate, flavorful, and nutritious.
Grasp-Fried Fish Slices (Zhuachao Fish Slices)
Golden and crispy on the outside, tender inside with a sweet and sour sauce. A classic Beijing dish named by Empress Dowager Cixi, meaning 'appetizing'.
White Braised Four Treasures
A classic Shandong dish, featuring four tender sea treasures in a rich white sauce, elegantly braised to infuse every bite with deep flavor.
Chaozhou Olive Steamed Fish
Steamed sea bass with Chaozhou olives, combining savory olives with tender fish for a refreshing, authentic Chaoshan banquet dish.
Furong Yan Cai (Steamed Egg White with Bird's Nest)
A classic Chinese banquet dish featuring bird’s nest and egg white, steamed to a lily-like shape, tender and elegant in taste.
Sweet and Sour Carp
Crispy on the outside, tender inside, with a perfect sweet and tangy sauce. A classic banquet dish that delights the palate.
Flower-Cut Mandarin Fish
Mandarin fish is deep-scored, fried crispy, and topped with sweet-sour sauce. The dish blooms like a flower, with tender flesh inside a crisp shell.
龙潭钓玉牌
Steamed fish rolls shaped like jade tablets floating in a clear broth, evoking a serene dragon pool scene. Tender and flavorful.
Agate Ginkgo
A classic Shandong dish: ginkgo wrapped in minced chicken, deep-fried golden, crispy and tender, sweet-sour, shaped like agate. Perfect for banquets.
Baked Mandarin Fish with Flower Cut
A classic Shandong dish, this mandarin fish is scored and marinated, then baked golden and crispy. The tender flesh and flower-like shape make it a feast for eyes and palate.
Honey-Glazed Golden Dates (Stuffed Dates with Glutinous Rice)
Soft, chewy, and sweet – these stuffed dates are a traditional Chinese dessert symbolizing wealth, often served at banquets.
Scallion Braised Sea Cucumber
Tender sea cucumber braised with scallions in a rich savory sauce. A classic Shandong dish, both nourishing and delicious.
Chaozhou Sweet Taro
Chaozhou sweet taro is a traditional Chaoshan dessert, where taro is simmered with sugar to a soft, sticky sweetness that melts in your mouth.
锅烧肘子
Crispy on the outside, tender and flavorful. This classic Shandong dish features pork hock braised, steamed, and deep-fried, served with sweet bean sauce and scallions.
Clear Soup with Bird's Nest
A bowl of crystal clear and savory bird's nest soup, with silky smooth texture. A top-grade nourishing delicacy in Chinese banquets.
Chaozhou Braised Pork Trotters
Chaozhou braised pork trotters are red-glazed, soft and savory, rich in collagen, with a deep braising aroma, an indispensable classic at Chaozhou banquets.
White Sauce Stuffed Fish
Tender fish fillet stuffed with savory filling, bathed in a creamy white sauce. A classic Cantonese dish with rich flavors and delicate textures.
Teochew Braised Goose
Teochew braised goose is a classic dish from the Chaoshan region of Guangdong. Using plump lion-head goose slow-cooked in aged master stock, the meat is tender, juicy, and deeply aromatic.
Braised Abalone in Original Shell (Ba Yuan Ke Bao Yu)
A classic Shandong dish, abalone braised and returned to its shell, elegant presentation, tender meat, rich savory sauce, perfect for banquets.