The seafood branch of Tang Palace in Beijing offers a combination of classic Cantonese with inspirations from other culinary traditions－plus Canadian lobsters. [Photo provided to China Daily]

It's less oily than the Sichuan version and tastes very fresh. The spiciness is mild－stimulating the taste buds, but not masking the original flavor.

Upon arriving at a seafood branch of Tang Palace at midday with a party of 12, the slightly noticeable sweet smell that is typical in a Cantonese restaurant pleased our noses and teased our appetites. I soon found that the restaurant is a great place to satisfy cravings for in-season lobster, without thinning their wallets.

Since 2012, the restaurant group has been buying lobsters directly from Canada. Twice a year, when Canadian lobster harvest times come in summer and winter, Tang Palace will serve the lobster at a surprisingly cheap promotional price.

Until July 31, a Canadian lobster under 1 kilogram costs 98 yuan ($15.80) per 500 grams. Bigger ones are 138 yuan per 500 grams.

Chefs in Tang Palace cook Canadian lobsters in many different ways, such as braising the lobster with black pepper or black truffle, steaming it with crushed garlic and rice vermicelli, and boiling it first to serve on ice with a dipping sauce.