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1）錦繡拼盤：廚師的創(chuàng)新想法，造就出一道精美的美食佳肴，把傳統(tǒng)菜式融入現(xiàn)代新穎的做法當中，“色、香、味、美”樣樣俱全。

    Jinxiu: Chef assorted cold dishes of innovative ideas, had a fine delicacy, the traditional dishes into the modern novel approach, "color, smell and taste, beauty and taste everything.

2）金玉紅滿堂：用傳統(tǒng)鮑魚配搭柚皮和雜糧，灑上秘制的醬汁，造型獨特，巧奪天工。寓意著“金玉財寶，滿堂吉慶”。

    Jin Yuhong Mantang: using traditional Abalone with pomelo peel and grains, sprinkle with secret sauce, unique shape, Art beats nature. Meaning "treasures treasures, all are happy".

3）干蒸餡釀黃魚花膠：菜式的烹飪方法精致，味道清香四溢，選料新穎獨特，在烹飪過程中不失其味道，在加上配料醬汁，讓口感味道更充分發(fā)揮極致。

     Steamed stuffed fish maw stuffing: cooking method of dishes taste delicate, fragrant, material is novel and unique, in the process of cooking without losing its flavor, add sauce ingredients, to taste and give full play to the extreme

4）秘制咸香雞：皮脆肉滑，味道甘香。真正做到“皮脆肉香骨入味”，制作咸香雞時也做到了皮肉層次分明，香而不失味道，爽而不失嫩滑。

   Secret salted chicken: crispy skin, smooth, sweet taste. Truly "crispy bone flavor", making salted chicken also do skin clear, sweet without losing flavor, cool yet tender.

5）古法酸梅鵝：“民以食為天，食以味為鮮”，酸梅和鵝搭配，獨特的秘制醬汁，古法的烹飪，讓鵝的味道滲透全身，像一味特色，迎四方賓客.

   The ancient plum Goose: "hunger breeds discontentment, food to taste fresh, plum collocation and goose, unique secret sauce, the traditional method of cooking, let the goose taste penetrate the body, like a flavor characteristics, Ying Quartet guests.