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Jiu Hua Lou is famous for its imperial abalone and shark fin. It uses the renowned Wedgewood bone china dishes to serve various delicately prepared Cantonese dishes. Under an elegant atmosphere, professional staff will serve you. The dishes prepared by the head chef, including the signature dish, stewed chicken with abalone and shark fin, braised large shark fin, and Beijing roast duck, are all very popular, whether ordered individually or as the head chef's set menu. Each delicacy involves complicated procedures. For example, the stewed chicken with abalone and shark fin requires 12 hours of stewing of old hen and Jinhua ham, then the shark fin and chicken meat are cooked together in broth. The braised large shark fin is stewed over low heat for 6 hours, then cooked with broth to release the gelatin. The most famous Beijing roast duck is called "Hua Tai skinless duck," which has a crispy skin and juicy meat. The skinless duck has three ways of eating: first, with scallion pieces, flour cakes, sweet bean sauce, and pickled ginger slices; second, as a snack made with lettuce duck filling, or duck meat, xuecai (a kind of pickled vegetable), rice noodles, and broth; third, as a duck bone porridge. For lunch, you can enjoy various authentic Cantonese dim sum, or the newly launched business set meals. Abalone XO sauce, Fudaoqiang, shark fin, and bird's nest are available for delivery all year round, as well as offering delivery for New Year's dishes and winter tonics.