Poached Geoduck (Bai Zhuo Xiang Ba Bang)
Geoduck has a crunchy texture; poaching best highlights its natural flavor. Dip in ginger-scallion sauce for an unparalleled sweetness.
Stir-Fried Flower-Cut Squid
Squid scored into flower shapes, crisp and tender, stir-fried with celery and carrots in a savory sauce. A classic Cantonese quick stir-fry.
Crispy Pipa Prawns
Crispy, golden pipa-shaped prawns with tender meat inside. Dipped in sweet-sour sauce or pepper-salt, they are a banquet favorite.
Braised Yellow Croaker with Pickled Mustard Greens Soup
The savory pickled mustard greens perfectly complement the tender yellow croaker, resulting in a milky white broth that is rich and comforting - a classic Ningbo specialty.
Oil-Baked Red Crab
A traditional Fujian dish featuring red crabs baked in oil, celebrated for its golden roe, tender meat, and enticing aroma.
Steamed Sea Bass with Scallion Oil
A classic steamed dish, tender sea bass drizzled with sizzling scallion oil, the fish is silky and the aroma of scallions fills the air. Simple yet impressive, a must-have for home banquets.
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.
Teochew Oyster Omelette
Crispy on the outside, tender on the inside, with juicy oysters and the savory flavor of fish sauce, a classic Chaoshan street food delight.
Chaozhou Oyster Omelette
A classic Chaoshan snack with a crispy exterior and tender interior, plump oysters bursting with freshness, best paired with fish sauce.
Teochew Cold Squid
A classic cold appetizer from the Chaoshan region, this Teochew-style chilled squid is tender yet crunchy, served with garlic vinegar or soy sauce dip — a refreshing summer delight.
Chaozhou Chilled Prawns
A classic cold dish from the Chaozhou region, fresh prawns are quickly boiled then iced, yielding firm, bouncy meat. Served with a garlic-chili-vinegar dip, refreshing and appetizing.
Teochew Cold Fish
Teochew cold fish is a traditional Chaoshan cold dish. The fish is tender and firm, served with Puning bean paste, refreshing and appetizing, perfect for summer.
Steamed Red Sea Bream with Ginger and Scallion
Tender and succulent steamed sea bream topped with aromatic ginger and scallion, finished with sizzling hot oil. A classic Cantonese dish that brings out the pure flavor of fresh fish.
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.
Macau Fried Squid
Crispy on the outside, tender on the inside, this Macau street food classic is bursting with flavor. Served with salt-pepper or lemon, it's absolutely addictive.
潮式打冷
A classic Teochew cold dish: fresh fish steamed and chilled, firm and sweet meat, served with Puning bean sauce, refreshing and perfect for summer.
Oyster Omelette (Hao Lao / Hao Jian)
A classic Chaoshan street food featuring fresh oysters coated in sweet potato starch batter, pan-fried until crispy outside and tender inside. Served with fish sauce.
Yú Fàn (Fish Rice)
A classic Chaoshan dish where fish is poached in brine, highlighting natural flavors with a tender and savory taste, often served cold.
Macau Portuguese-Style Wine
Macau Portuguese-style wine merges Portuguese and Macau flavors, cooking fresh seafood in white wine for a rich, aromatic broth that lingers.
Baked and Pan-Seared Bacalhau
Salty and flavorful bacalhau, pan-seared then baked until crispy outside and tender inside, with garlic butter, a Macau classic.