Huai Bao Li (Stuffed Carp)
A whole carp stuffed with savory meat filling, pan-fried and braised to perfection. The fish remains intact, symbolizing reunion and happiness, ideal for festive banquets.
Braised Stuffed Sea Cucumber (Ba Niang Hai Shen)
A classic Shandong delicacy: tender sea cucumber stuffed with succulent shrimp mousse in a glossy, savory sauce. A banquet masterpiece.
Yangmei Shrimp Balls
Yangmei Shrimp Balls are a creative dish with sweet and sour flavor, crispy outside and tender inside. Made with fresh shrimp, shaped into balls, and coated with a bright red bayberry sauce, they resemble bayberries and make a popular festive dish.
Longyan Fenggan (Dragon Eye Phoenix Liver)
Longyan Fenggan is a delicate traditional banquet dish that perfectly combines the tenderness of chicken liver with the sweetness of longan. The translucent longan fruits are stuffed with a smooth liver paste, topped with a glossy sauce, creating a harmonious balance of savory and sweet flavors. It is an elegant and memorable dish.
Dragon Pool Fishing for Jade Plates
Dragon Pool Fishing for Jade Plates is a poetic steamed dish featuring silky fish fillets and tofu arranged like jade tiles, bathed in a savory sauce. It evokes the imagery of fishing in a dragon pool, delivering a light and delicate flavor.
Clear Soup with Willow-Leaf-Shaped Bird's Nest
This classic imperial soup features crystal-clear broth with bird's nest shaped like willow leaves, offering a delicate, silky texture and subtle flavor. Each spoonful is a taste of elegance, perfect for grand banquets.
Braised Gluten with Mixed Vegetables (Shao Luo Han Mian Jin)
Shao Luo Han Mian Jin is a classic Shandong vegetarian dish made with hand-made wheat gluten, shiitake mushrooms, and bamboo shoots. Deep-fried then braised, it's soft, juicy, and rich in savory sauce. A true delicacy among vegetable dishes that will leave you craving more.
Assorted Honeycomb Tofu
This dish features silky tofu filled with a savory mixed stuffing, resembling a honeycomb. It offers rich flavors and layered textures, making it a visually stunning and delicious banquet specialty.
Liu Yu Pian (Smooth Fish Slices)
Liu Yu Pian is a classic Chinese dish featuring tender white fish slices in a delicate, translucent sauce. The fish is marinated and quickly fried to lock in moisture, then stir-fried with vegetables in a silky light gravy. It's a delicate dish that highlights the freshness and texture of the fish.
拔丝苹果
Basi Apple is a classic Chinese dessert featuring crispy apple slices coated in a glossy caramel sauce that can be stretched into long threads. It is a popular dish at banquets, offering a delightful combination of sweet crunch and fruity freshness.
Roasted Mandarin Fish with Assorted Stuffing
A classic Shandong cuisine roasted mandarin fish deboned and rolled with minced chicken, shrimp, water chestnuts and ham, wrapped in lard net and roasted. Crispy golden crust, tender and savory filling. An impressive banquet dish.
Vegetarian 'Roast Duck' (Su Guo Kao Ya)
This classic Chinese vegetarian dish uses tofu skin to wrap a savory five-spice filling. Steamed then pan-fried until crispy, it mimics the flavor and texture of roast duck—a true showstopper for vegetarians.
Guoshao Braised and Fried Pork Hock (Crispy Pork Hock)
Guoshao pork hock is a classic Shandong dish with a golden crispy exterior and tender, succulent interior. After braising and then deep-frying, the skin becomes crunchy while the meat stays juicy and soft. Served with Sichuan pepper salt or sweet bean sauce, it's a showstopper at banquets.
Milk-Braised Pork with Walnuts (Nai Tang He Tao Rou)
A classic dish from Shandong cuisine, this elegant soup features a creamy white broth paired with tender pork and crunchy walnuts. Each spoonful is nourishing and satisfying, perfect for both banquets and family dinners.
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.
Sweet and Sour Yellow River Carp
Sweet and Sour Yellow River Carp is a classic Chinese dish featuring a whole carp fried until crispy, then coated in a tangy sweet-and-sour sauce. The golden, crunchy exterior and tender, flaky fish make it a show-stopping centerpiece for any banquet.
Nanjing Salted Duck
Nanjing Salted Duck is a classic dish from Nanjing, China. The duck is known for its tender white meat, crispy skin, and delicate savory flavor. Marinated with salt and Sichuan peppercorns, then gently poached in a spiced broth, this dish is elegant and satisfying.
Braised Sea Cucumber with Scallions (Cong Shao Hai Shen)
A classic Shandong dish featuring tender sea cucumber infused with fragrant scallion oil, coated in a rich savory sauce. Perfect for festive banquets and an unforgettable centerpiece.
清蒸鲈鱼
Steamed sea bass is a classic Cantonese dish known for its tender texture and pure flavor. The fish is perfectly cooked to reveal snow-white meat, garnished with fragrant scallion and ginger strips, and finished with hot oil and savory soy sauce – simple yet exquisite, suitable for family meals and banquets.
Wuxi Spare Ribs
Wuxi Spare Ribs is a traditional dish from Jiangsu, China. The ribs are braised to a tender, fall-off-the-bone texture with a glossy dark red glaze. The sweet and savory flavor is perfectly balanced, making it a favorite for festive meals.