The steamed egg blended with spinach juice and lobster soup forms the base, with steamed baby dragon meat on top, giving a succulent and tender texture.

This dish showcases the cutting skills of Huaiyang cuisine. The fish belly is stuffed with crab roe, which flows out when the chopsticks lightly touch the fish belly.

The marinated mushrooms are stir-fried over high heat to bring out their umami flavor, then stuffed into a whole snowflake wagyu beef, and roasted slowly at low temperature in the Cantonese style of roast meat.