Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Steam Clay Pot Chicken Soup (汽鍋雞)
Cold Braised Carp (五香酥魚)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Crispy Fried Oysters (酥炸生蠔)
Five-Spice Cured Bacon (五香臘肉)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Red Cooked Pork (紅燒肉)
Steamed Sea Bass ((清蒸魚)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Fried Milk Custard (脆炸牛奶)
Egg Dumplings (鮮肉蛋餃)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Sichuan Ma La Soup Base (麻辣鍋底)
Dan Dan Noodles (擔擔麵)
Sichuan Chili Oil (四川辣油)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Sichuan Chili Oil Wonton (紅油抄手)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
General Tso’s Chicken (左宗棠雞)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Savory Pork Mooncake (鮮肉月餅)
Mini Bao (小蒸包)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Clear Stock (清湯)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Smiling Sesame Balls (笑口棗)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Oyster Omelet (海蠣煎)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-Fried Potato and Eggplant (地三鮮)
Sichuan Fermented Pickles (四川泡菜)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Luosong Soup (羅宋湯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)