aeeble

The Caijian banquet restaurant is headed by Executive Head Chef Yang Chenghong (Secretary-General of the Chinese Cuisine Professional Hospitality Exchange Association). He frequently participates in domestic and international competitions as a judge and leads an experienced team of chefs to carefully select local ingredients for the five‑star chef’s signature dish, “Roasted Duck on the Pot.” The duck is renowned for its crisp, glossy skin and abundant juices; the oil‑slicked surface and the sweet aroma that bursts with each bite make it unforgettable. The duck is served with five dishes: lotus leaf‑wrapped duck, duck sashimi, Cantonese‑style hot duck congee, duck floss rice rolls, and pickled cabbage duck rack soup, showcasing the chefs’ meticulous culinary skill and making it ideal for four people.