Red-Cooked Chicken with Tea Flavor
Red-Cooked Chicken with Tea Flavor is a classic specialty of Guangdong cuisine, popular in Guangdong and Hong Kong. It is said to be invented by Zhou Guisheng who sold red-cooked chicken in Guangdong at the late Qing Dynasty. The dish went viral due to its sophisticated cooking techniques and flavorful taste. The chicken is dark red in color, fragrant and tastes smooth and tender.
Fotiaoqiang (Steamed Abalone with Shark’s Fin and Fish Maw in Broth)
Fotiaoqiang (Steamed Abalone with Shark’s Fin and Fish Maw in Broth) is a classic dish in Fujian Cuisine, originating from Fuzhou, Fujian Province. It is said to be invented by Zheng Chun, owner of the restaurant in Fuzhou during the reign of Daoguang Emperor in the Qing Dynasty (1963-1912). Fotiaoqiang is of highly nutritious value and was once extremely popular in Guanghzou and Hong Kong, awarded with many prizes. It was served at the State Banquet to entertain Norodom Sihanouk, King of Thailand, Ronald Wilson Reagan, Present of America, Queen Elezabeth and leaders of other countries.
Ingredients and seasonings: sea cucumber, abalone, shark’s fin, shark’s lip, scallops, razor clam
Steamed Grass Carp in Vinegar Gravy
Steamed Grass Carp in Vinegar Gravy is a typical dish in the restaurants of Hangzhou, Zhejiang Province. Originated from the capital city, Lin’an during the Song Dynasty (960-1279), the dish has a high standard in ingredients choosing, heating degree and colour. The fish is tender, sweat-sour with a flavor of crab.
Pearl milk tea, also known as "boba milk tea", or simply "bubble tea", is a tea beverage that originated in Taiwan. It is highly popular amongst teenagers for its unique taste. Typically, it contains tapioca balls which are larger than 7 millimeters in diameter after boiling. These are mixed into black tea and milk beverages and drank through large straws. With multiple choices in taste and unique texture, these tapioca balls add a special flavor to already delicious milk tea.