Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Steamed Sea Bass ((清蒸魚)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Sichuan Chili Oil Wonton (紅油抄手)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Beijing Zhajiang Mian (老北京炸醬麵)
Fujian Spring Roll (福建潤餅)
Cold Braised Carp (五香酥魚)
Vegetarian Shark Fin Soup (素魚翅羮)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Chili Oil (四川辣油)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Mini Bao (小蒸包)
Stir-Fried Potato and Eggplant (地三鮮)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Celtuce Pickle (醬菜心)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Fried Eggs with Soy Sauce (荷包蛋)
Red Cooked Pork II (紅燒肉)
Five-Spice Cured Bacon (五香臘肉)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Fried Milk Custard (脆炸牛奶)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Steam Clay Pot Chicken Soup (汽鍋雞)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Beet Puffs (甜菜絲餅)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Clear Stock (清湯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Oyster Omelet (海蠣煎)
Moo Goo Gai Pan (蘑菇雞片)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Crispy Fried Oysters (酥炸生蠔)
Sichuan Fermented Pickles (四川泡菜)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Red Cooked Pork (紅燒肉)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)