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.
Portuguese-Style Stuffed Squid
A Macanese classic, squid tubes filled with savory minced pork and rice, pan-seared then simmered in a tangy tomato sauce, bursting with flavor.
Curry Fried Crab
Rich curry meets sweet crab meat in this spicy and appetizing dish. Every bite is a warm embrace of sea and spice.
Braised Sea Tiger Fin with Fresh Crab Meat
A luxurious Cantonese delicacy featuring tender shark fin and sweet crab meat slowly braised in rich broth, silky and exquisite.
Crispy Potato Phoenix Tail Prawns
Golden crispy potato shreds wrap tender prawns, creating an irresistible appetizer with a delightful crunch.
Shrimp in Tomato Sauce
Tender shrimp coated in a tangy and sweet tomato sauce, vibrant red and appetizing, an easy Chinese banquet dish.
Three-Color Lobster
Tender and springy lobster paired with green, red, and yellow bell peppers, creating a colorful and flavorful festive dish.
Braised Stuffed Sand Worms
Fresh and chewy sand worms stuffed with savory filling, braised in a rich sauce. A classic coastal banquet dish.
Spicy Blood Clam Salad
Fresh blood clams meet a spicy, tangy sauce. Each bite bursts with sweet and mild heat, making this the ultimate party appetizer.
Three-Shreds Mixed Clams (San Si Ban Cheng)
A refreshing Zhejiang cold dish featuring tender clams and crispy mixed shreds with a sweet-sour-spicy dressing. Perfect for summer.
Clam and Yellow Croaker Soup
A delicate thick soup blending the umami of clams and yellow croaker, with a silky broth and tender fish cubes.
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.
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.
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.
Pan-Seared Silver Fish with Egg Custard
Tender silver fish coated in egg batter, pan-seared until golden, then simmered in a light sauce; delicate flavor and succulent texture.
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.
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.