1）锦绣拼盘：厨师的创新想法，造就出一道精美的美食佳肴，把传统菜式融入现代新颖的做法当中，“色、香、味、美”样样俱全。

    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）金玉红满堂：用传统鲍鱼配搭柚皮和杂粮，洒上秘制的酱汁，造型独特，巧夺天工。寓意着“金玉财宝，满堂吉庆”。

    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）干蒸馅酿黄鱼花胶：菜式的烹饪方法精致，味道清香四溢，选料新颖独特，在烹饪过程中不失其味道，在加上配料酱汁，让口感味道更充分发挥极致。

     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）秘制咸香鸡：皮脆肉滑，味道甘香。真正做到“皮脆肉香骨入味”，制作咸香鸡时也做到了皮肉层次分明，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）古法酸梅鹅：“民以食为天，食以味为鲜”，酸梅和鹅搭配，独特的秘制酱汁，古法的烹饪，让鹅的味道渗透全身，像一味特色，迎四方宾客.

   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.