Bai Le Chaozhou Jiujia (Da Shao Dian)

A traditional Cantonese nourishing soup made with pork lung and almond milk. The soup is milky white, smooth in texture, with a rich almond aroma, known for its lung-moisturizing and skin-beautifying properties.

A Teochew-style congee, distinct from the creamy Cantonese style, with more defined rice grains. Cooked with fresh small oysters and minced pork, the broth is fresh and sweet with a hint of the sea. It's typically garnished with pepper and cilantro.

Tender rice noodle rolls are cut into sections and stir-fried with mixed mushrooms and special XO sauce over high heat. The noodles absorb the spicy and seafood flavor of the XO sauce, offering a chewy, soft texture and rich aroma.

Silver Needle Noodles (also known as Rat Tail Noodles) are rice noodles with pointed ends, offering a chewy texture. This dish is cooked with minced meat and Luffa (silk squash) in a light and healthy broth, with a clear and sweet taste.

Chen Cun noodles are known for being thin, springy, and smooth. This dish features stir-fried braised pork with Chen Cun noodles, where the noodles absorb the rich, savory flavor of the braised meat, creating a unique taste.

Translucent steamed buns, usually containing two flavors (e.g., red bean paste and custard). Chewy texture, with a filling that is sweet but not cloying. A classic Chinese dessert.

Small mantou deep-fried until golden brown and crispy, with a crisp exterior and soft interior. Served with sweet condensed milk for dipping, it's sweet and delicious, a favorite for all ages.

A chilled jelly combining almond milk flavor with the delicate fragrance of osmanthus. Smooth, jelly-like texture, moderately sweet, with a light floral aroma, very refreshing and palate-cleansing.

A traditional cake made from red dates and lotus seeds. Deep red in color, with a soft, chewy texture and a rich, sweet red date flavor. A healthy dessert.

Hot buns filled with a flowing salted egg yolk and corn custard. The filling oozes out when bitten, with a rich milky flavor and sweet corn taste.

Layered Pig Ears, also known as "Thousand Layer Peak," are layered and slow-cooked in braising sauce. Sliced, they reveal beautiful patterns, offering a crisp texture and rich braised flavor, making it a delicate cold dish.

Seasoned glutinous rice stuffed into large intestine, steamed, then pan-fried until the skin is golden and crispy. The exterior intestine is crispy, and the interior glutinous rice is soft, sticky, and savory, offering a rich texture.

A traditional Teochew kueh with a pink wrapper symbolizing good fortune. The filling typically includes glutinous rice, peanuts, and dried shrimp. Pan-fried for a slightly charred exterior and soft filling.

Shu Ke Kueh uses Shu Ke grass (a type of wild herb) mixed with glutinous rice flour to create the wrapper, which is dark green and has a unique herbal aroma. The fillings vary, and the flavor is enhanced after pan-frying.

A type of Teochew braised platter. Thinly sliced squid is crisp and tender, served with smooth and flavorful tofu, drizzled with special braising sauce, fresh and delicious.

A simple and classic braised dish. Eggs and tofu are steeped in braising liquid until flavorful. The tofu is tender, and the eggs are savory, perfect with rice.

Premium duck liver slow-cooked in Teochew braising liquid. Delicate and smooth texture, similar to French foie gras, with a rich braising sauce aroma.

A Teochew specialty. The goose meat is firm and flavorful, with a rich, savory skin and a deep braising flavor. "Bone aroma" implies that the meat is flavorful even with the bone, becoming more aromatic with chewing.

Chicken mid-wings coated with honey sauce and grilled or pan-fried. The skin is glossy and slightly charred, with a balanced sweet and savory flavor and tender meat.

Simple blanched seasonal vegetables, choice of Choy Sum or Gai Lan. Drizzled with oyster sauce to enhance freshness, preserving the vegetables' crispness and original flavor.

Uses imported Dutch smoked eel seasoned with black pepper. The fish is rich and fatty, with the smokiness complementing the spiciness of the black pepper, making it a premium appetizer.

A traditional Cantonese nourishing dish. Pig trotters, eggs, and a generous amount of ginger are stewed in sweet vinegar for a long time. The pig trotters are soft, sweet, and sour, and the ginger is warming, making it very appetizing.

This is a luxurious set meal where the main course can be chosen from different grades of shark fin or fish maw soup. The set includes several exquisite side dishes, such as abalone, sand flathead fish, and bird's nest dessert, suitable for banquets or celebrations.