Wedding banquets in the early days featured five-willow stew made with milkfish. Then came clear-steamed bass, with a small alcohol lamp underneath to keep the fish warm. After that came mudskipper stewed in a broth. In the 1990s, spotted grouper has taken over the premier position.
辦桌宴席上，早先是虱目魚煮五柳羹，接著是盤底點著酒精加熱保溫的清蒸鱸魚，再來換滑溜的花跳燉枸杞，八十年代則是石斑當道。