Recipes

Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Beet Puffs (甜菜絲餅)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-Fried Potato and Eggplant (地三鮮)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Oil Braised Spring Bamboo Shoots (油燜春筍)
General Tso’s Chicken (左宗棠雞)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Red Cooked Pork (紅燒肉)
Sichuan Fermented Pickles (四川泡菜)
Dan Dan Noodles (擔擔麵)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Savory Pork Mooncake (鮮肉月餅)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Sichuan Ma La Soup Base (麻辣鍋底)
Moo Goo Gai Pan (蘑菇雞片)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Beijing Zhajiang Mian (老北京炸醬麵)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Sichuan Chili Oil Wonton (紅油抄手)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Red Cooked Pork II (紅燒肉)
Red Bean Paste Meringue Dumpling (高力豆沙)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Sweet Loquat Soup (川貝枇杷湯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Crispy Fried Oysters (酥炸生蠔)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Celtuce Pickle (醬菜心)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Vegetarian Shark Fin Soup (素魚翅羮)
Fried Eggs with Soy Sauce (荷包蛋)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Mini Bao (小蒸包)
Egg Dumplings (鮮肉蛋餃)
Five-Spice Cured Bacon (五香臘肉)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Clear Stock (清湯)
1
2