Peace Garden

Sliced basa fish fillet in golden immune-boosting soup with Sichuan pepper and lemon

Sliced mutton in golden soup with tofu and fresh vegetables

Lamb chop in restorative herbal broth

Nutritionist-recommended herbal soup with lily and prawn balls

Yangzhou-style pork meatball in a clear broth — a dish served at the state banquet on 1 October 1949

Slow-braised beef brisket in rich sauce

Cantonese roast duck with sweet soy sauce — book in advance

Gongbao diced chicken with peanuts and dried chilli

Hunan-style braised pork belly slow-cooked with ice sugar and spices, inspired by Chairman Mao's favourite

Famous state banquet dish — Peking duck with pancakes, hoisin and spring onion

Penang-style stir-fried beef with aromatic spices

San Bei-style chicken with Thai basil, soy, sesame oil and rice wine

Sichuan dry-roasted sea bass with bean paste sauce, bright red and aromatic

Steamed prawn and pork dumplings

Traditional pork pancakes in Beijing style