Stuffed Tofu (Niàng Dòufu)
A classic Hakka dish, tofu stuffed with savory meat filling, pan-fried until golden, then simmered in a flavorful sauce. Crispy outside, tender inside, perfect for family meals.
Shanghai Soy Sauce Braised Duck
A classic Shanghai dish, the duck is braised until tender in a rich soy sauce glaze, sweet and savory, with a glossy mahogany color.
Fuliji Braised Chicken
Originating from Fuliji, Anhui, this golden-red braised chicken is tender, juicy, and richly smoky—a classic festive dish that lingers in memory.
Sweet and Sour Crispy Fish
Golden crispy skin encases tender fish, topped with a tangy-sweet sauce—a perfect harmony of textures for festive dining.
Oil-Baked Red Crab
A traditional Fujian dish featuring red crabs baked in oil, celebrated for its golden roe, tender meat, and enticing aroma.
Beijing Roasted Lamb Leg
Juicy inside and crisp outside, this lamb leg marinated with aromatic spices and slow-roasted is a showstopper for festive tables.
Twice-Roasted Pork Belly
Double roasted pork belly is a classic Chinese dish with crispy crackling skin and tender juicy meat, twice baked for an irresistible flavor and texture.
Beijing Dry-Fried Meatballs (Gan Zha Wan Zi)
Crispy on the outside, tender on the inside, golden and irresistible. This traditional Beijing dish is bursting with meaty flavor and best served with salt and pepper.
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.
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.
Candied Sweet Potatoes (Ba Si Di Gua)
Golden crispy sweet potato chunks coated in glossy caramel that stretches into long threads—a fun and delicious classic Chinese dessert.
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.
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.
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.
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.
Wuxi Spare Ribs
Wuxi Spare Ribs is a traditional dish from Jiangsu, China. The ribs are braised to a tender, fall-off-the-bone texture with a glossy dark red glaze. The sweet and savory flavor is perfectly balanced, making it a favorite for festive meals.