Oil-baked Red Mud Crab (Yóu Jú Hóng Xún)
Red mud crab has tender meat and rich roe. This oil-baking method locks in sweetness and aroma, making it a classic Fujian dish.
Laver and Raw Crab Salad
A classic Chaoshan cold dish combining marinated raw crab with seaweed, offering a fresh, sweet, and smooth taste—perfect for summer appetizers.
Hakka Drunken Clams
A classic Hakka stir-fry featuring tender clams drenched in a fragrant rice wine sauce with ginger, garlic, and chili — an irresistible appetizer.
Fujian Oyster Omelette (Hai Li Jian)
Crispy on the outside and tender inside, this savory oyster omelette is a classic street snack from Fujian. Fresh oysters fused with eggs, served with sweet chili sauce.
Fujian Stir-fried Conch Slices with Red Yeast Rice (Dan Zao Xiang Luo Pian)
A classic Fuzhou dish featuring fresh conch slices quickly stir-fried with red fermented rice. Crisp, tender, and rich in aroma.
Huangmen Yuchi (Golden Braised Shark Fin)
A classic Cantonese delicacy, featuring golden, rich sauce and tender shark fin infused with ham and chicken essence, a banquet favorite.
White Braised Four Treasures
White Braised Four Treasures is a classic Shandong dish, featuring four precious ingredients braised in a creamy white sauce. It is tender, flavorful, and an elegant choice for banquets.
Ginger Blood Clams
Tender blood clams paired with spicy ginger sauce, refreshing and appetizing, perfect summer cold dish. The sweetness of clams and the pungency of ginger blend harmoniously.
Blood Clams with Ginger Dressing
A classic Chinese cold dish, blood clams are tender and flavorful, paired with a spicy ginger and vinegar dressing for a refreshing appetizer.
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.
Braised Yellow Croaker
A classic Chinese home-cooked dish featuring tender yellow croaker slowly braised in a savory sauce. The fish is seared to lock in flavor, then simmered until it absorbs the rich, aromatic sauce. Perfect with steamed rice.
Zha Li Huang (Fried Oysters)
A classic Fujian street snack, Zha Li Huang features fresh oysters coated in a thin sweet potato starch batter and deep-fried until golden and crispy. Each bite offers a satisfying crunch followed by juicy, briny oyster meat. Serve with salt and pepper or sweet chili sauce for an addictive treat.
Quick-Fried Conch (You Bao Hai Luo)
A classic Shandong dish, fresh conch slices are wok-fried at high heat, resulting in a tender yet crunchy texture, bathed in savory brown sauce.
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.