State banquet dishes: braised shark's fin, roasted four treasures, braised prawns in dry oil, roast chicken, fresh mushroom cabbage, braised duck, braised carp, braised lion's head, cream asparagus soup, China black bean and pepper steak, crispy tuna rolls, mushrooms and melons.

Seafood: grilled squid shrimp, steamed crab, spicy crawfish, fried clams, steamed lobster (the head and tail of lobster make porridge first-class), abalone in chicken soup, sea cucumber in soup, shark fin for rice ... and many more! !