Gongguan Xinquanyuan Shuiyuan Wedding Banquet Hall

A platter of assorted Cantonese roasted meats, available as a double or triple combination. Typically includes honey BBQ pork, oil chicken, roasted duck, or crispy roasted pork belly. The meat is fresh and delicious, suitable as an appetizer or with drinks.

Cantonese crispy roasted chicken, with golden and crispy skin and a rich garlic flavor. The chicken is air-dried before roasting, resulting in crispy skin and tender meat with abundant juices.

Traditional Cantonese roasted duck, with a reddish-brown, oily, and crispy skin. The duck meat is flavorful and not dry, with a unique roasted aroma.

Classic crispy roasted pork, made from pork belly. The skin is roasted to a golden crisp, with a texture like crackers, and the meat layers are a balance of fat and lean, with a moderate savory flavor.

Beef shank marinated in special Sichuan-style braising sauce, sliced thinly. The texture is chewy and springy, with the numbing and spicy aroma of Sichuan peppercorns and chilies, offering a unique flavor.

Oil chicken braised with rose wine and various spices, with smooth skin and tender meat. The chicken has a light wine and soy sauce aroma, with a smooth texture.

Sichuan-style cold chicken dish. The chicken is tender, drizzled with a special red oil sauce that is numbing, spicy, fresh, and fragrant, making it appetizing and invigorating.

Boneless chicken thigh roll marinated with red yeast rice and Shaoxing wine. It has a pinkish hue when sliced, a rich wine aroma, and firm, springy meat. It's a refreshing cold dish.

Cantonese honey-glazed char siu, made from pork shoulder. The surface is brushed with maltose syrup and roasted, giving it a bright red color, tender and juicy texture, with a balanced sweet and savory taste.

A luxurious three-course duck feast. The first course is classic Peking duck, served with pancakes, sweet bean sauce, and scallion shreds; the second course can be stir-fried minced duck or braised duck bones; the third course is a delicious duck bone soup. Suitable for group gatherings.

A soup made with premium middle-row shark fin, with a rich and gelatinous broth. It has a smooth and delicate texture, showcasing the 고급 flavor of traditional Cantonese cuisine.

Premium first-grade shark fin, whole and thick. Served with superior broth simmered for a long time, it has a delicious and mellow flavor, with a soft, glutinous, and chewy texture.

A luxurious dish combining golden abalone and sea cucumber. The sea cucumber is chewy, the abalone is sweet, served with a rich sauce, full of oceanic umami.

Tender pork tendons and abalone are braised together, rich in collagen. The tendons are stewed until they melt in your mouth, absorbing the umami of the abalone and the essence of the sauce.

Traditional Chinese stewed soup, with added conpoy (dried scallops) for freshness. Rich in ingredients, the soup is clear, sweet, and delicious, a delicate single-serving Buddha Jumps Over the Wall.

Buddha Jumps Over the Wall with whole abalone. The broth is concentrated with the essence of various ingredients. The abalone is tender, paired with taro, pork ribs, and other ingredients, offering rich layers of flavor.

Deluxe Buddha Jumps Over the Wall, containing high-end ingredients like fish maw and fish skin. Suitable for multiple people, the broth is rich but not greasy, and the ingredients are stewed until tender and flavorful.

Premium Buddha Jumps Over the Wall with shark fin. It combines the essence of mountain delicacies and seafood, with a thick broth. Every bite is full of collagen and umami, an excellent choice for banquets.

Selected free-range chicken and baby cabbage (or Napa cabbage) are slow-cooked in a superior broth with Jinhua ham. The soup turns milky white, with a rich, sweet flavor, and the chicken is tender and falls off the bone.

Whole free-range chicken double-boiled with various health-promoting mushrooms. The fragrance of the mushrooms blends into the chicken soup, resulting in a refreshing, sweet flavor that is nourishing and beneficial.

Dried scallops, suitable for adding to chicken soup to enhance sweetness and texture.

Small abalone with a chewy texture, added to soups to enhance luxury and umami.

Whole large shark fin, which greatly enhances the richness and gelatinous texture of the soup when added to chicken broth.

Large king prawns, available as steamed with garlic or in vermicelli casserole. Steamed with garlic highlights the sweet freshness of the prawn meat, while the vermicelli casserole allows the vermicelli to absorb the delicious prawn broth, offering excellent flavor.

Diced fresh shrimp stir-fried with crispy fried dough, water chestnuts, and other ingredients, wrapped in fresh lettuce leaves. The texture is refreshing and crisp with rich layers, a classic Cantonese dish.

Sweet and springy large river prawns. Choose from: Fruit Salad (with fruit salad dressing, sweet and appetizing), Golden Sand (stir-fried with salted egg yolk, savory and crispy), or Kung Pao (stir-fried with dried chilies, spicy and satisfying).

Tender scallops (conpoy) quickly stir-fried with special XO sauce. The rich, fresh, and spicy XO sauce perfectly complements the sweetness of the scallops, which are tender and soft.

Roasted meat and sea cucumber are stewed in a clay pot. The sea cucumber is soft and glutinous, the roasted meat is flavorful, and the sauce is rich, making it a hearty dish to accompany rice.

Fresh squid dish. Choose from: Salt Grilled (retains original flavor, chewy with charred aroma) or Three Cup (classic Taiwanese style, stir-fried with sesame oil, soy sauce, rice wine, and basil, rich aroma).

Wok-fried grouper balls, made with wrasse fish. The meat is delicate and elastic, and wok-frying allows you to taste the natural sweetness of the fish.

Wok-fried grouper balls with XO sauce. The slightly spicy sauce flavor coats the fish, resulting in a rich flavor and complex texture.

Whole grouper steamed, topped with shredded scallions and hot oil. This method best showcases the freshness of the fish, with tender meat and full of umami.

Steamed swallowtail fish, with delicate and delicious meat. Simple seasoning highlights the natural sweetness of the fish.

Selected grouper prepared in two ways. The fish is steamed to retain its tender texture; the bones are used to make a ginger clear soup, which is delicious and warming.

Fresh grouper steamed, with thick and elastic meat and chewy skin. Steamed with scallions and ginger, it has a rich umami flavor.

Classic Sichuan boiled beef. The beef slices are tender and smooth, immersed in a spicy red oil broth, served with bean sprouts or cabbage. It's spicy, satisfying, and numbing.

Diced beef stir-fried with fried garlic chips. The beef is tender and juicy, the garlic chips are crispy and fragrant, offering rich layers of flavor.

Tender beef tenderloin. Choose from: Black Pepper (rich and spicy, classic Western flavor) or Kung Pao (stir-fried with dried chilies and peanuts, Chinese spicy).

Selected young lamb chops, no gamey smell. Multiple flavor options: Japanese Teriyaki (sweet and savory), Salt and Pepper (deep-fried, savory and crispy), or Mushroom Black Pepper Sauce (rich sauce flavor).

A famous Jiangsu and Zhejiang dish, featuring honey-glazed ham paired with crispy fried 'su fang' (tofu skin), served in soft, steamed buns. The texture is a mix of crispy and soft, with a balanced sweet and savory flavor.

Selected Matsusaka pork (pork neck), with a crisp and tender texture. Simply salt-grilled and sliced, allowing you to savor the natural sweetness and fat of the pork.

Classic Sichuan dish. Diced chicken stir-fried with dried chilies and peanuts. The chicken is tender, and the flavor is spicy and invigorating, perfect with rice.

Pork spare ribs with various flavor options. Kyoto ribs are rich and sweet and sour; Orange blossom ribs have a fresh orange fruity aroma; Golden sand ribs are coated with salted egg yolk, savory and crispy.

Beef brisket and tendon stir-fried over high heat with plenty of scallions for fragrance. The tendon is soft and glutinous, the brisket is flavorful, the scallion aroma is rich, and it's full of 'wok hei'.

Eggplant (or 'guā') and grouper balls are stewed in a clay pot. The eggplant absorbs the fish essence and sauce, becoming soft and flavorful, while the grouper balls are tender.

A casserole of assorted seafood like shrimp and squid with tender tofu. The flavor is light and fresh, suitable for all ages.

Tofu braised in crab roe sauce, with a golden and appealing color. The tofu is smooth and tender, full of the savory flavor of crab roe, perfect for mixing with rice.

Classic Cantonese casserole. The unique aroma of salted fish is infused into the tofu and diced chicken, making it savory, appetizing, and uniquely flavored.

Soup base made with fresh tomatoes, with tender beef slices added. The soup is sweet and sour, appetizing, and rich in nutrients, with tender beef.

A mixed hot pot with abundant seafood and vegetables. The broth is clear and sweet, with a variety of ingredients, suitable for those who enjoy hot soup.

A thick soup thickened with shredded conpoy (dried scallops) and various seafood ingredients. The texture is smooth and the umami is rich.

A thick soup made with amaranth and silver fish. The emerald amaranth is paired with white small fish, presenting a refreshing color and a light, fresh, and delicious taste.

A clear soup made by boiling various vegetables and fruits. The soup has a natural fruity aroma and vegetable sweetness, refreshing and palate-cleansing, suitable for vegetarians or those who prefer light flavors.

Single serving stewed soup, with baby cabbage and small abalone. The soup is clear and fresh, the baby cabbage absorbs the soup, and it's sweet and tender.

Stir-fried or braised amaranth in superior broth, with silver fish added for freshness. The texture is soft and tender, rich in nutrients, a common and healthy vegetable dish.

Cabbage stir-fried over high heat with sakura shrimp for fragrance. The cabbage is crisp and sweet, the sakura shrimp aroma is rich, and the texture is crisp.

Green beans are stir-fried until slightly wrinkled, then mixed with minced pork and preserved vegetables. The texture is dry, fragrant, and crispy, savory and good with rice.

Traditional vegetarian dish, combining various mushrooms, vegetables, and soy products stewed together. Colorful, with a refreshing and delicious taste.

Loofah cooked with fresh clams. The loofah absorbs the sweet clam broth, becoming tender and moist, refreshing and cooling.

Loofah braised with shredded conpoy (dried scallops). The umami of the scallops permeates the loofah, enhancing its overall sweetness, with an elegant flavor.

Braised tofu dish with various vegetables. The tofu absorbs the sauce and is savory and flavorful, a classic vegetarian home-style dish.

Colorful stir-fried vegetables. Asparagus is crisp and tender, bell peppers are sweet, and ginkgo nuts are soft and glutinous, offering a rich and refreshing texture that is healthy.

Spiral-shaped pastry that can be steamed or fried. Steamed is soft and fluffy, fried is crispy outside and soft inside, often served with condensed milk.

Famous Cantonese dish. Ho fun noodles stir-fried with beef slices, yellow chives, and bean sprouts over high heat. Full of 'wok hei', the ho fun is chewy and not mushy, and the beef is tender.

Classic Cantonese fried rice, usually containing diced char siu, shrimp, egg, and scallions. The rice grains are distinct, dry, and savory.

Fried rice with diced salted fish and diced chicken. The unique savory aroma of salted fish is the soul of this fried rice, with an enticing fragrance that stimulates the appetite.

Beef slices and vegetables stir-fried noodles. Usually uses Cantonese fresh or egg noodles, with flavorful sauce and chewy noodles.

Cantonese "Two-Sided Fried" Noodles. Noodles are pan-fried until golden and crispy on both sides, then topped with a sauce of braised meat slices, seafood, and vegetables. The texture is crispy outside and soft inside.

Curry-flavored fried rice vermicelli, usually with char siu, shrimp, egg shreds, and vegetables. Golden in color, spicy and appetizing.

Vegetarian fried noodles with various vegetables, refreshing and not greasy.

Vegetarian fried rice stir-fried with seasonal vegetables and eggs. The rice is fragrant and fluffy.

Single serving large soup dumplings, with thin wrappers and abundant filling, containing fresh scallops and rich broth. Be careful of the hot soup; it is recommended to eat with ginger shreds and red vinegar for unparalleled deliciousness.

Classic Hong Kong dim sum. Filling of pork and fresh shrimp, topped with crab roe (or roe). The texture is firm and springy, with a rich meaty flavor.

Radish cake with cured meat and dried shrimp, pan-fried until golden and fragrant. The texture is dense, with the sweetness of shredded radish and the savory flavor of cured meat.

Deep-fried to a crispy golden brown, with a filling of shredded meat, vegetables, etc. It makes a crunching sound when bitten, suitable for dipping in vinegar.

Mille-feuille pastry filled with honey BBQ pork. The outer layer is flaky, and the filling has a sweet and savory blend, a baked dim sum with rich layers of texture.

Crystal-clear dumpling wrappers filled with fresh shrimp and scallops, garnished with crab roe. The sweetness of the seafood bursts in your mouth with a delicate texture.

Smooth rice noodle wrappers filled with seasoned beef. Drizzled with special sweet soy sauce, the rice noodle rolls are soft and smooth, and the beef is tender.

Rice noodle roll filled with whole fresh shrimp. The shrimp meat is crisp and springy, the rice noodle roll wrapper is smooth, served with soy sauce, a must-order for Hong Kong dim sum.

Steamed pork ribs marinated with minced garlic and fermented black beans. The meat is tender and juicy, with a rich garlic flavor.

Chicken feet that have been deep-fried, braised, and steamed, absorbing the black bean sauce. The texture is soft and melts in your mouth, rich in collagen.

Soft and fluffy white steamed buns filled with rich honey BBQ pork. Shaped like a smiling mouth, the texture is dense, with a balanced sweet and savory flavor.

Steamed dim sum made with diced taro and pork filling. The taro has a rich aroma and a soft, fluffy texture, with a unique flavor.

Translucent crystal dumpling wrappers subtly reveal the pink shrimp filling. The wrappers are chewy, and the shrimp filling is crisp and sweet, a dim sum that tests the chef's skill.

Deep-fried tofu skin rolls stuffed with shrimp filling. The outer layer is crispy. Usually served with salad dressing, it has a crispy exterior and tender interior with a rich aroma.

Steamed dumplings with various vegetables and mushrooms as filling. The wrappers are thin and the filling is abundant, with a refreshing taste, suitable for vegetarians.

Deep-fried shrimp rolls coated with sliced almonds. The almond slices on the outside are crispy and fragrant, and the shrimp inside is springy, offering distinct layers of texture.

Crispy mille-feuille pastry with a caramelized custard filling. The texture is smooth and rich with a full milky flavor, a popular dessert.

Glutinous rice balls coated in sesame oil and deep-fried, usually with red bean paste or lotus seed paste filling. The crust is crispy with a sesame aroma, and the inside is soft, glutinous, and sweet.

A chilled cake combining red beans and coconut milk. Red and white in color, it's soft, chewy, and cool, with a perfect blend of red bean sweetness and coconut milk fragrance.