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.
Chaozhou Braised Goose (Lion Head Goose)
A classic Chaozhou dish featuring plump lion head goose slowly simmered in spiced brine, tender skin and deep flavor. A banquet staple.
Eight Treasure Duck
A classic Shanghainese dish of deboned duck stuffed with eight treasures, soft and fragrant, elaborate but rewarding.
Macau Roasted Pigeon
Crispy skin and tender meat, this Macau classic roasted pigeon is marinated with secret spices and roasted until golden and juicy.
Anhui Huangshan Stewed Pigeon Eggs
A classic Huizhou cuisine, clear-stewed pigeon eggs with ham and bamboo shoots. The soup is clear and savory, the eggs tender and nutritious, perfect for a nourishing banquet.
Eight Treasure Vegetable Stew
A classic vegetarian dish combining eight kinds of vegetables and soy products, braised to perfection with a rich sauce and harmonious flavors.
Buddha's Delight (Lo Han Zhai)
Buddha's Delight is a traditional Buddhist vegetarian dish featuring an assortment of mountain treasures and seasonal vegetables. It is light, fresh, nourishing, and symbolizes completeness and peace.
Buddha's Hand Fish Belly (Foshou Dudang)
A classic Shanghai dish, the fish belly is crispy outside and tender inside, coated in a sweet and sour sauce, shaped like Buddha's hand, symbolizing good fortune.
Crystal Shrimp
Crystal-clear and shimmering, tender and succulent. This classic Shanghai dish brings elegance to any table with minimal effort.
珊瑚桂鱼
A mandarin fish is scored and deep-fried until crispy outside and tender inside, then topped with a bright red sweet-and-sour coral sauce—a banquet classic.
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.
Ming Lu Roasted Suckling Pig
A dazzling Cantonese centerpiece: glossy red, crackling skin that shatters like glass, enveloping tender, juicy meat. Truly unforgettable.
Kai Shui Bai Cai (Clear Broth with Cabbage)
This deceptively simple-looking dish is the pinnacle of Sichuan clear soup cuisine. The broth is intensely flavorful yet crystal clear, and the cabbage is tender and sweet.
清蒸江团
A classic Sichuan dish featuring tender steamed fish topped with scallion, ginger, and red pepper, drizzled with hot oil and soy sauce. Light and aromatic.
Lemon and Honey Squab
Golden crispy squab glazed with tangy lemon and honey sauce, tender inside and bursting with fruity aroma – an unforgettable delight.
Jiahe Yan Kou
A classic Hunan braised dish: duck layered with taro, steamed to tenderness, savory sauce, representing harvest and reunion.
Braised Sea Cucumber in Clear Broth
A classic Shandong dish featuring tender sea cucumber in a light, savory broth, with delicate flavors and an elegant presentation.
Golden Dragon Roasted Suckling Pig
Golden Dragon Roasted Suckling Pig features a crispy golden skin resembling dragon scales, tender juicy meat, and symbolizes good fortune, making it a centerpiece feast dish.
Five-Color Stir-Fried Shredded Snake
Tender shredded snake meat stir-fried with five colorful vegetables in a savory sauce, a visually stunning Cantonese classic.
Taiye Chicken (Grandpa Chicken)
Taiye Chicken is a classic Cantonese dish, poached in soy sauce marinade and then smoked, resulting in golden crispy skin, tender juicy meat, and a rich smoky aroma.