Tai Chi Prawns
An exquisite traditional dish, forming shrimp meat into a Taiji pattern in two colors. It features tender, smooth texture and symbolizes balance.
Lotus Pond Stir-fry
A refreshing and crunchy Cantonese stir-fry of lotus root, snow peas, wood ear mushrooms, and shrimp. It's quick to make, light, and beautifully presented.
Crystal Shrimp
Crystal-clear and shimmering, tender and succulent. This classic Shanghai dish brings elegance to any table with minimal effort.
Big Bowl Shrimp
A fiery and numbing shrimp dish with succulent shrimp, bright red spicy broth, and assorted vegetables, served in a big bowl, perfect for sharing.
Deep-Fried Pipa Shrimp
Crispy golden coating with tender, succulent shrimp meat, shaped like a pipa (Chinese lute). A refined and delicious Chinese appetizer for festive banquets.
Crispy Fried Shrimp with Sweet and Sour Sauce (Zha Peng Xia Duan)
Tender shrimp in crispy batter, fried golden and tossed in a tangy sweet-sour sauce. A classic Shandong dish, crispy outside and juicy inside.
Whole Shrimp Three Ways
One shrimp, three dishes: head soup, soy-braised body, crispy fried tail. A Shandong classic.