Bu Cha Hua Yuan Fa Shi Liao Li Jin Hua

Roasted German pork knuckle, typically with crispy skin and chewy, juicy meat. Served with sauerkraut to balance the richness, offering a robust flavor.

A platter featuring a variety of seasonal seafood, possibly including fish, shrimp, and shellfish. Ingredients vary with the season, allowing you to taste the freshness of the sea.

Selected from the tenderloin cut imported from New Zealand, this cut is lean with little fat. Served with a mushroom sauce to enhance the aroma and umami of the mushrooms.

Whole roasted chicken dish, using smaller spring chickens, whose meat is more tender than regular adult chickens. Usually marinated with herbs and then roasted to a golden brown.

Selected from US Prime grade boneless short ribs, rich in marbling, tender, and juicy. Portioned at approximately 11oz, suitable for diners who love beef flavor.

The renowned Iberian pork from Spain, known for its unique nutty aroma and fine marbling. Typically pan-seared or roasted to full doneness or slightly pink, offering a delicious taste.

Large prawns prepared in the French style. During cooking, alcohol (such as absinthe) may be added for flambéing, enhancing the aroma and visual appeal. The meat is springy and sweet.