Embark upon a culinary journey of the best of regional Cantonese and Huaiyang cuisines.
Double-boiled Sea Whelk Soup with Medlar
A truly Cantonese dish in which sea whelk cubes are double-boiled with pork, yam and medlar in superior soup.
Baked Prawn with Garlic
Fried prawn, salty egg yolk and fried minced garlic.
Braised River Eel with Eggplant
Deep-fried river eel seasoned with oyster oil.
Sautéd Shrimp and Deep-fried Shrimp with Salt and Pepper Sauce
Sautéd peeled shrimp seasoned with vinegar and sugar.