Beijing Roasted Lamb Leg
Juicy inside and crisp outside, this lamb leg marinated with aromatic spices and slow-roasted is a showstopper for festive tables.
Twice-Roasted Pork Belly
Double roasted pork belly is a classic Chinese dish with crispy crackling skin and tender juicy meat, twice baked for an irresistible flavor and texture.
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.
Four Happiness Duck
A classic Chinese banquet dish featuring tender duck in a rich, savory sauce, symbolizing good fortune and joy.
Snow Pear Braised Pork Hock
Sweet snow pears and tender pork hock create a savory-sweet harmony in this classic Beijing banquet dish.
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.
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.
Chaozhou Braised Chicken
Chaozhou braised chicken boasts a golden lacquer-like skin, a rich aromatic blend, and irresistibly tender meat. It's a classic cold dish served at Chaoshan 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.
Beijing Eight Treasures (Jing Ba Jian)
A traditional Beijing dish combining eight lucky ingredients. Rich flavors and vibrant colors symbolize reunion and prosperity, perfect for festive banquets.
Quick-fried Sea Snails (Youbao Hailuo)
A classic Shandong dish featuring tender-crisp sea snails, quick-fried over high heat with garlic and soy sauce for a burst of ocean flavor.
Braised Sea Cucumber with Scallions
A classic Shandong dish featuring tender sea cucumber infused with aromatic scallions in a savory glossy sauce.
Salt-Cured Creamy Female Crab (Sheng Yan Gao Xie)
Choose live creamy female crabs cured with baijiu and secret marinade. The meat is crystal clear, the roe is creamy, savory and icy cold. A top cold dish in Chaoshan banquets.
Eight Treasure Duck
A classic Shanghainese dish of deboned duck stuffed with eight treasures, soft and fragrant, elaborate but rewarding.
Braised Pig Trotters (Shao Hui Zhua Jian)
Red-bright, tender and flavorful, rich in collagen, melts in your mouth, a classic Chinese dish that pairs perfectly with rice or wine.
Macau Portuguese-style Roast Suckling Pig
A Macanese heritage dish with crispy skin and tender meat, infused with Portuguese spices, perfect for festive feasts.
Macau Roasted Pigeon
Crispy skin and tender meat, this Macau classic roasted pigeon is marinated with secret spices and roasted until golden and juicy.
Flavorful Braised and Roasted Chicken Wings
Combining the deep umami of braising with the caramelized crispness of roasting, these chicken wings are an irresistible fusion.