前菜 STARTERS: 涼拌野生木耳 wild fungus in vinegar and chili sauce 薑汁秋葵 okra with ginger sauce 招牌夫妻肺片 ox tongue and tripe medley 蒜泥白肉 sliced pork with garlic and chili
湯 SOUP: 豆湯海鮮小米粥 seafood and millet porridge
主菜 MAINS: 芝麻脆皮蝦球 sesame crispy prawns 水煮桂魚 braised sliced mandarin fish in red chili soup 樟茶仔鴨 camphor smoked duck 鹹肉豆腐娃娃菜 braised baby cabbage with bean curd and salted pork 楊州炒飯Yangzhou fried rice
甜品 SWEETS: 醪糟冰粉 ice jelly with fermented glutinous rice syrup