A young seasoned duckling slowly grilled in front of an open fire until the skin is crisp and golden. The delicate skin is then sliced, and the meat is carved separately. Served with homemade crepes, scallion brushes and hoisin sauce.

Cubes of chicken coated with water chestnut, flour and eggs, deep fried until crispy, and cooked with hot ginger sauce.

A similar looking dish as the lemon chicken, the battered chicken breasts are accompanied with a tangy orange sauce.