Recipes

Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Sichuan Fermented Pickles (四川泡菜)
Egg Dumplings (鮮肉蛋餃)
Fried Milk Custard (脆炸牛奶)
Five-Spice Cured Bacon (五香臘肉)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Dan Dan Noodles (擔擔麵)
Crispy Fried Oysters (酥炸生蠔)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Sichuan Ma La Soup Base (麻辣鍋底)
Beijing Zhajiang Mian (老北京炸醬麵)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Luosong Soup (羅宋湯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Oyster Omelet (海蠣煎)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Fried Eggs with Soy Sauce (荷包蛋)
Cold Braised Carp (五香酥魚)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Sichuan Chili Oil (四川辣油)
Steamed Sea Bass ((清蒸魚)
Celtuce Pickle (醬菜心)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Sweet Loquat Soup (川貝枇杷湯)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Beet Puffs (甜菜絲餅)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Vegetarian Shark Fin Soup (素魚翅羮)
Fujian Spring Roll (福建潤餅)
Red Cooked Pork (紅燒肉)
Mini Bao (小蒸包)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
YuXiang Stir-fry Pork (魚香肉絲)
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-Fried Potato and Eggplant (地三鮮)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Moo Goo Gai Pan (蘑菇雞片)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
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