- Beef Red Cooked Beef (紅燒牛肉) Stir-fry Pepper Steak (青椒牛肉絲)
- Braise Oil Braised Spring Bamboo Shoots (油燜春筍)
- Chicken Beggar’s Chicken (叫花子雞) Drunken Chicken (紹興醉雞) General Tso’s Chicken (左宗棠雞) Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Moo Goo Gai Pan (蘑菇雞片) Steam Clay Pot Chicken Soup (汽鍋雞) Stir-fried Chicken with Chinese Celery (芹菜炒雞絲) Stir-Fried Long Beans with Chicken (豇豆炒雞絲)
- Chinese New Year Sweet New Year Cake (甜年糕)
- Cold Dishes Cold Braised Carp (五香酥魚) Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐) Drunken Chicken (紹興醉雞) Four Happiness Bran Dough (四喜烤麩) Garlic Chive Blossoms and Daikon Salad (韭花拌蘿蔔) Garlic Cucumber Salad (涼拌黃瓜) Jellyfish and Wood Ear Salad (木耳拌海蜇絲) Sweet and Sour Radish Salad (糖醋蘿菠絲)
- Deep-Frying Fried Eggs with Soy Sauce (荷包蛋)
- Drinks Grass Jelly Drink (仙草)
- Dry Wok Stir-fry (煸炒) Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬) Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯) Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇) Stir-fried Chicken with Chinese Celery (芹菜炒雞絲) Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉) Stir-Fried Long Beans with Chicken (豇豆炒雞絲) Stir-Fried Pumpkin with Dried Shrimp (海米炒南瓜) Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸) Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲) Stir-fry Chive Blossoms with Pressed Tofu (豆幹炒韭菜花) Stir-fry Pepper Steak (青椒牛肉絲) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁) Twice Cooked Pork (回鍋肉) Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
- Duck Eight Treasures Hulu Duck (八珍葫蘆鴨)
- Dumplings Crabmeat and Dill Dumplings (茴香蟹肉蒸餃) Egg Dumplings (鮮肉蛋餃) Glutinous Rice Dumpling with Pork (肉粽子) Hakka Yong Tau Foo (客家釀豆腐) Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼) Sichuan Chili Oil Wonton (紅油抄手)
- Fish Cold Braised Carp (五香酥魚) Fish Paste (魚漿) Steamed Sea Bass ((清蒸魚) Sweet and Sour Tilapia (甜酸羅非魚)
- Grilling Beggar’s Chicken (叫花子雞)
- Lamb Red Cooked Lamb (紅燒羊肉)
- Mid-Autumn Moon Festival Earl Grey Tea Mooncake with Egg Yolk and Pine Nuts (蛋黃公爵茶月餅) Snow-Skin Mooncake with Cherry Almond Filling (櫻桃杏仁冰皮月餅)
- Moist Stir-fry (滑炒) Double Winter Delights (蠔油炒雙冬) Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Moo Goo Gai Pan (蘑菇雞片) Rose Flavored Stir-fried Shrimp with Lychees (玫瑰荔枝蝦) Seven Treasures Stir-fry in Pumpkin Bowl (七珍南瓜盅) Stir-fried Lily Bulb and Celery (西芹百合) Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉) YuXiang Stir-fry Pork (魚香肉絲)
- Noodles Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵) Beijing Zhajiang Mian (老北京炸醬麵) Dan Dan Noodles (擔擔麵) Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
- Pastries Beet Puffs (甜菜絲餅) Durian Puff (榴蓮酥)
- Plain Stir-fry (清炒) Garlic Stir-fry Pea Shoots (蒜炒豆苗) Stir-fried Hulu in Vinegar Sauce (醋溜葫蘆) Stir-Fried Sweet Potato Greens (清炒地瓜葉)
- Pork Beijing Zhajiang Mian (老北京炸醬麵) Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬) Five-Spice Cured Bacon (五香臘肉) Glutinous Rice Dumpling with Pork (肉粽子) Hakka Yong Tau Foo (客家釀豆腐) Haw and Pork Ribs Soup (山楂排骨湯) Hong Shao Rou - Red Cooked Pork (紅燒肉) Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼) Pork Rib and Mountain Yam Soup (排骨山藥湯) Steamed Pork and Radish Greens Buns (蘿蔔纓包子) Steamed Pork Short Ribs (豆豉蒸排骨) Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉) Twice Cooked Pork (回鍋肉) Yan Du Xian - Ham and Pork Shank Soup with Winter Bamboo (腌篤鮮) YuXiang Stir-fry Pork (魚香肉絲)
- Red Cooking Hong Shao Rou - Red Cooked Pork (紅燒肉) Red Cooked Beef (紅燒牛肉) Red Cooked Lamb (紅燒羊肉)
- Rice Dishes Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯) Fujian Seafood-Flavored Sticky Rice (閩南油飯) Glutinous Rice Dumpling with Pork (肉粽子) Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯) Shrimp Fried Rice (海米蝦球炒飯)
- Seafood Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵) Braised Abalone (原汁燜鮑魚) Crabmeat and Dill Dumplings (茴香蟹肉蒸餃) Crispy Fried Oysters (酥炸生蠔) Fish Paste (魚漿) Hakka Yong Tau Foo (客家釀豆腐) Jellyfish and Wood Ear Salad (木耳拌海蜇絲) Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯) Oyster Omelet (海蠣煎) Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯) Rose Flavored Stir-fried Shrimp with Lychees (玫瑰荔枝蝦) Shrimp Fried Rice (海米蝦球炒飯) Sichuan Flavored Lobster Rolls (麻醬龍蝦飽) Steamed Crab with Ginger Vinegar (清蒸螃蟹) Steamed Mussels with Fermented Tofu and Cilantro (腐乳香菜蒸胎貝) Steamed Oysters with Tangerine Peel Sauce (陳皮蒸鮮蠔) Steamed Sea Bass ((清蒸魚) Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉) Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸) Stir-Fried Whelk with Chinese Wine Lees (淡糟香螺片) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁) Sweet and Sour Tilapia (甜酸羅非魚) White Asparagus and Crabmeat Soup (蘆筍蟹肉羹)
- Snack Food Beet Puffs (甜菜絲餅) Boiled Peanuts (五香花生) Fried Eggs with Soy Sauce (荷包蛋) Oyster Omelet (海蠣煎) Sichuan Chili Oil Wonton (紅油抄手)
- Soup Haw and Pork Ribs Soup (山楂排骨湯) Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯) Pork Rib and Mountain Yam Soup (排骨山藥湯) Steam Clay Pot Chicken Soup (汽鍋雞) Vegetarian Shark Fin Soup (素魚翅羮) Vegetarian Stock (素清湯) White Asparagus and Crabmeat Soup (蘆筍蟹肉羹) Yan Du Xian - Ham and Pork Shank Soup with Winter Bamboo (腌篤鮮)
- Steaming Steamed Crab with Ginger Vinegar (清蒸螃蟹) Steamed Oysters with Tangerine Peel Sauce (陳皮蒸鮮蠔) Steamed Pork and Radish Greens Buns (蘿蔔纓包子) Steamed Pork Short Ribs (豆豉蒸排骨) Steamed Sea Bass ((清蒸魚) Xiaowotou - Steamed Cornmeal Cake (小窩頭)
- Stock Clear Stock (清湯) Vegetarian Stock (素清湯)
- Sweet Dishes Caramel Ginger Soufflé with Wolfberry White Chocolate Sauce (薑糖蛋奶酥) Christmas Tiger Cookies (芝麻杏仁餅乾) Durian Puff (榴蓮酥) Earl Grey Tea Mooncake with Egg Yolk and Pine Nuts (蛋黃公爵茶月餅) Mango Coconut Tapioca Pudding (椰奶芒果西米露) (more...)
Accolades
