1, white wine and red wine and beer, crab with red paste, osmanthus dates, beef with marinade, four famous mushrooms, eyeballs with snow peas, Wan Nian Qing with sesame oil, delicious drunken mud snails, roasted daikon, Grandma's drunken dried fish, dried parsley threads, winter mushrooms and phoenix fat in sea king soup, crispy oil and two flavors, raw and burnt basil shrimp, steamed sea grouper in Cantonese style, pike crabs with scallion oil, oyster sauce with beef and broccoli, signature salt_chicken, scallion and oiled sea squash seeds, parsley crispy popped flower branch slices, fried seasonal vegetables, earth chicken and mushroom king in pot, one main dish, a beautiful point of double glory (dunking soup with dumpling / wine stuffed round rice ball). Stir-fried Beef Frog with Peppers, Stir-fried Seasonal Vegetables, Braised Chicken with Mushroom in Casserole, One Main Course, Double Glory of Desserts (Xiao Long Bao in Soup/Round Rice Balls in Wine Sauce), Seasonal Fruit Pots.

2. Crab with red paste and chili sauce, mixed fruits with aloe vera, shredded jellyfish with sesame, cashew nuts with mossy vegetables, roasted goose in Cantonese style, lamb's tail bamboo shoots with cold sauce, ark shells, small cucumber with sweet sauce, shredded fish maw with chanterelles, roasted vegetables in the hometown, sea cucumber and yellow croaker soup, steamed lobster with soya sauce, scalded shrimp with raw sauce, green crabs with scallion oil, steamed eighteen pieces of pork in Cantonese style, pigeon with golden medallion, white mushroom with vegetable gallbladder and abalone sauce, sautéed beef fillet with tea-tree mushrooms, steamed scallop with garlic and vermicelli, XO sauce, fried fish floss with parsley, and fried seasonal vegetables. Stir-fried Seasonal Vegetables with Raw Vegetables, Stewed Radish with Bone-in Bone, One Main Course, Two Delicacies (Xiao Long Bao in Soup/Round Dumplings in Wine Sauce), Seasonal Fruit Pots.