Grasp-Fried Fish Slices (Zhuachao Fish Slices)
Golden and crispy on the outside, tender inside with a sweet and sour sauce. A classic Beijing dish named by Empress Dowager Cixi, meaning 'appetizing'.
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.
Furong Yan Cai (Steamed Egg White with Bird's Nest)
A classic Chinese banquet dish featuring bird’s nest and egg white, steamed to a lily-like shape, tender and elegant in taste.
Sweet and Sour Carp
Crispy on the outside, tender inside, with a perfect sweet and tangy sauce. A classic banquet dish that delights the palate.
Flower-Cut Mandarin Fish
Mandarin fish is deep-scored, fried crispy, and topped with sweet-sour sauce. The dish blooms like a flower, with tender flesh inside a crisp shell.
Divine Duck (Shenxian Duck)
A classic Chinese delicacy, the duck is tender and succulent, bathed in a rich, savory sauce, steamed to perfection for a melt-in-your-mouth experience.
龙潭钓玉牌
Steamed fish rolls shaped like jade tablets floating in a clear broth, evoking a serene dragon pool scene. Tender and flavorful.
Agate Ginkgo
A classic Shandong dish: ginkgo wrapped in minced chicken, deep-fried golden, crispy and tender, sweet-sour, shaped like agate. Perfect for banquets.
Honey-Glazed Golden Dates (Stuffed Dates with Glutinous Rice)
Soft, chewy, and sweet – these stuffed dates are a traditional Chinese dessert symbolizing wealth, often served at banquets.
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.
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.
Clear Soup with Bird's Nest
A bowl of crystal clear and savory bird's nest soup, with silky smooth texture. A top-grade nourishing delicacy in Chinese banquets.
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.
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.