The chicken is called 百花雞 (bai hwa ji in Mandarin [thanks JL for the correction!] or Bahk Fa Gai in Cantonese) according to a Chinese blog, with 百花 loosely meaning "hundred flowers". And yes it definitely requires an advanced order. Whole chicken is de-boned and stuffed with a meatball "paste" consisting of both fish and shrimp.
This may be a fusion dish, a combination of 百花釀蟹鉗 (which are the deep fried crab claws stuffed with shrimp/fish paste, a classic Cantonese banquet/wedding banquet course which seems to be less seen these days), and crispy skin glutinous rice stuffed chicken.
The fish dish is probably just called "fish rolls" 魚捲 and could be a black bass or tilapia (at least in Northern California it's typically black bass of some sort). This prep reminds me a little of aji tattaki, though the only thing in common is the deep fried skeleton. Typically with the rolls the flesh is rolled up and stir fried
Epoch Times says the duck requires one day advanced order
They also list these items you can request, in case anyone is interested:
醬爆脆牛 - crispy beef
梅子鴨 - sour plum duck
蒜香煎雪魚 - pan fried garlic cod
生炒糯米飯 - stir fried glutinous rice
法式牛腩- "french style" beef brisket
桂花銀針炒素翅 - vegetarian "shark fin" (probably bean thread vermicelli) with egg, maybe Chinese ham, bean sprouts
煎釀鯪魚 - pan fried stuffed dace fish (this will be interesting, think of it like the chicken pre order dish, except it's a whole fish, then sliced like a meatloaf). One of the definitive Shunde Cantonese dishes. Following photo lifted from the net for the example.