藥味燉生中蝦 Simmered Prawns with Medicinal Herbs
鹽酥生中蝦 Baked Prawns with Salt
奶油石頭焗生中蝦 Baked Prawns in Stones with Fresh Cream
咖喱串燒生中蝦 Prawns Kebab with Curry
鷺香焗生中蝦 Baked Prawns with Mixed Flavor
清蒸石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) Steamed Sea Bass(Mandarin/ Flatfish/ Perch/ Sea Bream/ Bulltrout)
油浸石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) Marinated Sea Bass (Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）in Oil
醋烹石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) Fried Sea Bass（Mandarin / Flatfish / Perch/ Sea Bream/ Bulltrout）with Vinegar Sauce
豉汁蒸石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) Steamed Sea Bass （Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）with Black Bean Sauce
紅燒石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) Braised Sea Bass (Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout)in Brown Sauce
五柳燒石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) Braised Sea Bass(Mandarin/Flatfish/ Perch/ Sea Bream / Bulltrout） with Trimmings
青蒜豆油燒石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) Braised Sea Bass(Mandarin/Flatfish / Perch/ Sea Bream/ Bulltrout)with Green Garlic
鱒魚刺身 Sliced Raw Bulltrout
豉汁蒸九孔 Steamed Abalone with Black Bean Sauce
蒜蓉蒸九孔 Steamed Abalone with Chopped Garlic
蔥油九孔 Abalone in Scallion Oil
香糟焗龍蝦 Baked Lobster in Rice Wine Sauce
奶油焗龍蝦 Baked Lobster with Fresh Cream
醬爆龍蝦 Stir-Fried Lobster with Soy Bean Paste
生蒸龍蝦 Steamed Lobster
三鮮海參 Sea Cucumber with Three Delicacies
白扒魚肚 Braised Fish Maw in White Sauce
山東濃汁魚翅撈飯 Shan Dong Shark's Fin in Soup with Stewed Rice
鮑汁海鮮燴飯 Seafood and Rice in Abalone Sauce
黃燜魚翅 Braised Shark's Fin in Yellow Wine Sauce
全家福 Stewed Assorted Delicacies
干焅魚翅 Stewed Shark's Fin
白扒魚翅 Braised Shark's Fin in White Sauce
紅扒魚翅 Braised Shark's Fin in Brown Sauce
燒山藥海參 Braised Sea Cucumber with Chinese Yam
蔥燒海參鮑魚 Braised Sea Cucumber and Abalone with Scallion
蔥燒海參牛蹄筋 Braised Sea Cucumber and Ox Tendon with Scallion
燒蝦球海參 Stewed Sea Cucumber and Shrimp Balls
醋椒活草魚 Consommé of Grass Carp with Vinegar and Pepper, Live Style
糟溜活桂魚 Sautéed Mandarin Fish with Rice Wine Sauce, Live Style
清炒大龍蝦 Sautéed Lobster
椒鹽基圍蝦 Deep-Fried Shrimps with Spicy Salt
清炒蝦仁 Sautéed Shelled Shrimp
干燒蝦仁 Dry-Braised Shelled Shrimp
豆豉大龍蝦 Stir-Fried Lobster with Black Bean Sauce
