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.
Portuguese Suckling Pig (Leitão à Bairrada)
A classic dish from the Bairrada region of Portugal. The suckling pig is marinated and slow-roasted until the skin is crispy and the meat is tender, perfect for festive gatherings.
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.
Eight Treasure Stuffed Melon
A classic Chinese dessert featuring a sweet cantaloupe filled with a fragrant glutinous rice and dried fruit mixture, steamed to perfection.
Eight-Flavor Stuffed Bamboo Shoots
Tender bamboo shoots stuffed with eight premium ingredients, boasting rich layers of flavor and texture—an impressive dish for celebrations.
Red-Braised Pork Hock (Hong Shao Ti Bang)
A classic Chinese banquet dish, the pork hock is braised until tender and glossy, with a rich savory-sweet sauce that melts in your mouth.
Panlong Cai
A traditional Hubei steamed dish: fish and pork filling rolled in egg sheets, sliced into a coiled dragon shape. Tender, savory, and festive—a showpiece for banquets.
Qianjiang Oil-Braised Crayfish
A signature dish from Qianjiang, Hubei: glossy red crayfish with tender, juicy meat in a rich, spicy sauce. Absolutely irresistible.
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.
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.
Guoshao River Eel (Pan-Seared and Braised Eel)
A classic Shanghai delicacy: eel pieces are fried until crispy, then braised in a rich sauce to create a tender, glossy dish full of savory depth.
Soft-Fried Fish with Pearl Lotus Root
Tender fish fillets and crisp lotus root are bathed in a glossy sweet-sour sauce, with lotus seeds resembling pearls—an elegant, flavorful dish.
Ban Zhi Gan Bei (Thimble-Shaped Scallop and Shrimp Cakes)
An elegant steamed dish shaped like a thimble, combining dried scallops and shrimp paste for a springy, umami flavor, finished with a glossy sauce.
Roasted Pork Ribs (Kaopaizi)
Chinese-style roasted pork ribs with crispy skin, tender juicy meat, and a savory-sweet glaze, perfect for gatherings.
Yangmei Shrimp Balls
Yangmei Shrimp Balls are a creative dish with sweet and sour flavor, crispy outside and tender inside. Made with fresh shrimp, shaped into balls, and coated with a bright red bayberry sauce, they resemble bayberries and make a popular festive dish.
Kaohualan Mandarin Fish (Baked Stuffed Mandarin Fish)
A classic Shandong dish where mandarin fish is scored, stuffed with mushrooms and ham, then baked to crispy skin and tender flesh, glazed with honey and soy.
Guo Shao Duck (Crispy Pot-Roasted Duck)
Guo Shao Duck is a classic Chinese dish with crispy golden skin and tender, juicy meat. Marinated, steamed, and deep-fried, it locks in flavor, creating a perfect contrast of textures. Serve with salt and pepper or sweet bean sauce for an unforgettable taste.
Fushan Roasted Chicken
A traditional dish from Fushan, Shandong, this roasted chicken uses a tender young chicken, marinated with aromatic spices, air-dried, and oven-roasted to perfection. With a glossy, crispy skin and juicy, flavorful meat, it's an ideal centerpiece for festive gatherings or a delightful appetizer.