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.
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.
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.
Luzhou Roast Duck
A classic dish from Hefei, Luzhou Roast Duck features crispy skin, tender meat, and a rich fruity aroma from wood-fire roasting.
Grape Fish (Putao Yu)
Resembling clusters of grapes, crispy outside and tender inside, coated in a sweet and sour sauce that awakens the appetite. A stunning fish dish for banquets.
Clear Soup Yue Chicken
A traditional Zhejiang dish with crystal-clear broth and tender chicken. Ham and bamboo shoots add depth, making it a flavorful and elegant soup.
Three Shreds Pounded Fish (Sansi Qiaoyu)
A traditional Wenzhou delicacy: fish pounded into thin slices, served with shredded ham, chicken, and mushrooms in a clear, savory broth. Silky and refined.
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.