掛爐櫻桃鴨(需前一日預訂)
Roast Duck(A duck two style to eat)
櫻桃あひるの丸燒き(1羽で2種の調理法)
韭黃炒鴨絲
Sautéed Shredded Duck with Chinese Chives
細切り鴨肉と黄ニラと炒め物
高麗菜炒鴨架
Stir-fried Duck with Sautéed Cabbage
高麗菜(山菜)ダックの骨の炒め
酸菜鴨架米粉湯
Pickled Cabbage.Duck Soup with Rice Noodle
米粉.ダックの骨からとったスープ
苦茶油土雞 (半隻)/(整隻)
Braised Chicken with Ginger and Tea Oil
揚げ若鳥肉とジンジャー (きょうおう薑黃)の茶籽油炒め
油豆腐燒雞(非基改豆腐)
Braised Chicken with Tofu
若鳥肉と油揚げ
芋艿燒土雞
Braised Free-Range Chicken Cooked with Taro Root
若鳥肉と里芋の白いソ-ス炒め
貝酥銀芽雞絲
Sautéed Shredded Chicken with Bean Sprouts and Crispy Scallops
干し貝柱もやしの鶏肉
左宗棠雞
General Tso's Chicken
左宗棠鶏(鶏の唐揚げ唐辛子ソース)