Explore Our Dishes
Braised Intestines in Brown Sauce (红烧大肠)
Pork intestines slowly braised in a flavorful brown sauce until tender.
Braised Pork Belly (红烧肉)
Pork belly slowly braised in a rich sauce of soy, sugar, and spices until meltingly tender.
Braised Prawns in Oil (油焖大虾)
Large prawns braised in oil with a savory sauce, creating a rich and flavorful dish.
Braised Sea Cucumber with Scallion (葱烧海参)
A delicacy featuring sea cucumber slowly braised with scallions in a rich sauce.
Caramel Sweet Potato (蜜汁红薯)
Sweet potatoes coated in a glossy caramel sauce, creating a popular dessert.
Crab Roe Shark's Fin (蟹黄鱼翅)
A luxury dish combining shark's fin with rich crab roe, creating a decadent flavor profile.
Cuttlefish Roe Soup (墨鱼籽汤)
A delicate soup made with cuttlefish roe, known for its unique flavor and nutritional benefits.
Dezhou Braised Chicken (德州扒鸡)
A famous dish from Dezhou, featuring a whole chicken marinated and braised in a special sauce.
Diced Pork in Pot (锅包肉)
Crispy fried pork pieces tossed in a sweet and sour sauce, a specialty from Northeast China.
Flash-fried Double Crisps (油爆双脆)
A quick-fried dish featuring two crispy ingredients, typically kidney and another vegetable.
Four Joy Meatballs (四喜丸子)
Large pork meatballs braised in a savory sauce, representing four types of happiness.
Fried Oyster (炸蛎黄)
Fresh oysters coated in a light batter and fried until golden and crispy.
Fried Scallops (炸干贝)
Scallops lightly coated and fried to perfection, highlighting their sweet, delicate flavor.
Fried Yellow Croaker (炸黄花鱼)
Yellow croaker fish deep-fried until crispy on the outside while maintaining tender flesh inside.
Kung Pao Chicken (宫保鸡丁)
Spicy stir-fried chicken with peanuts, vegetables, and chili peppers in a flavorful sauce.
Lungs in Milk Soup (奶汤肺片)
Thinly sliced pork lungs served in a creamy milk soup, a traditional delicacy.
Milk Soup with Reed Shoots (奶汤蒲菜)
Tender reed shoots served in a creamy milk soup, highlighting the natural sweetness of the vegetable.
Nine-turn Intestines (九转大肠)
Pork intestines prepared through nine different cooking processes, resulting in a complex flavor.
Oil Braised Prawns (油焖对虾)
Large prawns braised in oil with a savory sauce, creating a rich and flavorful dish.
Oil Braised Sea Snails (油爆海螺)
Sea snails quickly braised in hot oil with aromatic seasonings to enhance their natural flavor.
Omelet Chicken Slices (芙蓉鸡片)
Tender slices of chicken coated in egg and stir-fried to create a soft, fluffy texture.
Shark's Fin Soup with Three Shredded Ingredients (三丝鱼翅汤)
A luxury soup featuring shark's fin and three types of shredded ingredients in a rich broth.
Steamed Abalone (清蒸鲍鱼)
Fresh abalone gently steamed to preserve its natural flavor and tender texture.
Steamed Stuffed Tofu (清蒸豆腐)
Soft tofu stuffed with a savory filling and gently steamed to perfection.
Stewed Pork Hock (红烧猪蹄)
Pork hocks slowly stewed until tender in a rich, savory sauce with aromatic spices.
Stir-fried Scalloped Pork Kidneys (爆炒腰花)
Thinly sliced pork kidneys quickly stir-fried to maintain tenderness and flavor.
Stuffed Chicken with Eight-Treasures in Milk Soup (奶汤八珍鸡)
A whole chicken stuffed with eight precious ingredients and served in a creamy milk soup.
Stuffed Tofu with Vegetables (一品豆腐)
Tofu stuffed with a mixture of vegetables and meat, then braised in a savory sauce.
Sweet and Sour Carp (糖醋鲤鱼)
A classic Chinese dish featuring crispy fried carp coated in a tangy sweet and sour sauce.
Sweet and Sour Pork Fillet (糖醋里脊)
Tender pork fillet pieces fried until crispy and tossed in a tangy sweet and sour sauce.
上汤焗龙虾 (Poached Lobster in Soup)
Lobster poached in chicken broth, resulting in a delicious and flavorful dish.
凤爪 (Braised Chicken Feet)
Chicken feet braised until tender and seasoned with flavorful sauces.
叉烧 (Char Siu)
Cantonese-style roasted pork with a perfect balance of sweetness and saltiness, crispy on the outside and tender inside.
咕噜肉 (Sweet and Sour Pork)
Crispy fried pork pieces coated in a tangy sweet and sour sauce.
咸蛋黄焗南瓜 (Salted Egg Yolk Pumpkin)
Pumpkin stir-fried with salted egg yolk, creating a sweet, savory, and rich flavor.
四川火锅 (Sichuan Hotpot)
辣味浓郁的火锅汤底，搭配各种食材涮煮。
四川牛肉 (Sichuan Beef)
牛肉片与蒜、姜、花椒炒制，香辣浓郁。
回锅肉 (Twice Cooked Pork)
猪肉先煮后炒，加入蒜苗、豆瓣酱等调料。
夫妻肺片 (Fuqi Fei Pian)
牛肉片浸泡在麻辣酱汁中，撒上花生和香菜。
宫保鸡丁 (Kung Pao Chicken)
鸡肉丁与花生、辣椒炒制，酸甜微辣。
家常豆腐 (Homestyle Tofu)
豆腐与蔬菜一起炒制，口味家常。
干炒牛河 (Beef Chow Fun)
Stir-fried beef with wide rice noodles, aromatic and tender with a smooth texture.
干煸四季豆 (Dry Fried Green Beans)
四季豆与蒜、花椒爆炒，香气扑鼻。
干锅肥肠 (Dry Pot Intestines)
肥肠搭配蔬菜干锅炒制，香辣浓郁。
广式煲仔饭 (Claypot Rice)
Rice cooked in a claypot with ingredients like Chinese sausage and chicken, creating a crispy bottom layer.
担担面 (Dan Dan Noodles)
面条配以辣油、花椒、肉末和腌菜的浓郁酱汁。
文昌鸡 (Wenchang Chicken)
Hainan Wenchang chicken steamed and cut into pieces, with a light and fresh flavor.
棒棒鸡 (Bang Bang Chicken)
鸡肉丝搭配芝麻花生酱，口感鲜嫩。
椒盐虾 (Salt and Pepper Shrimp)
Shrimp fried until crispy and seasoned with salt and pepper.
泡菜炒饭 (Pickled Vegetable Fried Rice)
川式泡菜与米饭一起炒制，酸爽可口。
清蒸鱼 (Steamed Fish)
Fish steamed with ginger and scallions, a classic Cantonese preparation method.
烟熏鸭子 (Zhangcha Smoked Duck)
用樟茶熏制的鸭子，外脆内嫩。
烧鹅 (Cantonese Roasted Goose)
Roasted goose with crispy skin and tender, juicy meat.
白切鸡 (White Cut Chicken)
Chicken poached at low temperature to preserve its natural tenderness, served with dipping sauces.
粤式炒饭 (Cantonese Fried Rice)
Rice stir-fried with vegetables, eggs, and shrimp.
粤式点心拼盘 (Dim Sum Platter)
A selection of classic dim sum including har gow (shrimp dumplings), siu mai, and more.
粥底火锅 (Congee Hotpot)
Various ingredients cooked in a congee base, creating a delicious and stomach-friendly hotpot.
糖醋排骨 (Sweet and Sour Spare Ribs)
排骨裹糖醋酱汁，酸甜开胃。
红油抄手 (Chili Oil Wonton Soup)
抄手（馄饨）浸泡在麻辣红油汤中。
红烧乳鸽 (Braised Pigeon)
Pigeon braised until tender and flavorful.
红烧牛肉面 (Braised Beef Noodles)
牛肉炖煮后加入面条，是川式经典面食之一。
红烧牛腩面 (Braised Beef Noodles)
Beef brisket braised and served with noodles, a classic Cantonese noodle dish.
红烧狮子头 (Braised Lion Head Meatballs)
Large pork meatballs braised until tender and flavorful.
肠粉 (Rice Noodle Rolls)
Steamed rice noodle sheets rolled with fillings such as shrimp or pork.
菠萝包 (Pineapple Bun)
A sweet bun with a crispy, crumbly top resembling a pineapple pattern, soft and fluffy inside.
萝卜糕 (Turnip Cake)
Steamed radish cake made with rice flour and radish, then pan-fried until golden.
蒜泥白肉 (Braised Pork Belly in Garlic Sauce)
冷盘猪肉片搭配蒜泥红油酱汁。
虾饺皇 (Shrimp Dumplings)
Translucent dumplings filled with tender shrimp, a classic dim sum dish.
蚝油生菜 (Oyster Sauce Lettuce)
Lettuce drizzled with oyster sauce, a refreshing and delicious dish.
蛋挞 (Egg Tarts)
Flaky pastry shells filled with a sweet egg custard, with a smooth and creamy texture.
蜜汁叉烧包 (Char Siu Bao)
Sweet and savory char siu filling wrapped in a soft, fluffy steamed bun.
豆瓣鲫鱼 (Braised Fish with Bean Paste)
鲫鱼用豆瓣酱炖煮，入味鲜美。
豆花鱼片 (Tofu Fish Fillets)
鱼片与豆花炖煮，是清淡又鲜美的川式佳肴。
豉汁排骨 (Steamed Spare Ribs with Black Bean Sauce)
Steamed spare ribs seasoned with fermented black bean sauce.
豉油鸡 (Soy Sauce Chicken)
Chicken poached in soy sauce and spices until flavorful and tender.
辣子虾球 (Spicy Shrimp Stir Fry)
虾仁与辣椒酱爆炒，鲜嫩麻辣。
辣子鸡 (Spicy Fried Chicken)
香脆鸡块与干辣椒、花椒爆炒，麻辣爽口。
避风塘炒蟹 (Typhoon Shelter Crab)
Crab stir-fried with garlic, chili, and other seasonings, a famous Hong Kong dish.
酸汤肥牛 (Sour Soup Beef Rolls)
肥牛片在酸汤中涮煮，口感独特。
酸菜鱼 (Suan Cai Yu)
鱼片与酸菜炖煮，酸爽开胃。
酸辣汤 (Hot and Sour Soup)
酸辣平衡的汤品，常含豆腐、蘑菇和竹笋。
香辣蟹 (Spicy Crabs)
蟹与四川调料爆炒，鲜嫩入味。
鱼香肉丝 (Fish Flavoured Shredded Pork)
猪肉丝与鱼香味酱料炒制，甜酸微辣。
鱼香茄子 (Yu Xiang Eggplant)
茄子炒制，酸甜咸辣兼具的鱼香味酱汁。
鱼香茄子 (Yu Xiang Eggplant)
Eggplant stir-fried with Yu Xiang sauce, offering a sweet, sour, and slightly spicy flavor.
鱼香鸡丝 (Fish Flavoured Shredded Chicken)
鸡丝用鱼香酱料炒制，酸甜微辣。
麻婆豆腐 (Mapo Tofu)
嫩豆腐搭配辣椒酱和豆瓣酱，通常加入肉末，麻辣鲜香。
麻辣水煮鱼 (Spicy Boiled Fish)
鱼片在麻辣汤底中煮熟，鲜嫩入味。
麻辣鸡块 (Mala Chicken)
鸡块裹满麻辣调料，是川菜经典之一。
黑芝麻糊 (Black Sesame Soup)
Black sesame seeds ground into a smooth, sweet soup, a traditional dessert.