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Egg Dumplings (鮮肉蛋餃)
Red Cooked Pork (紅燒肉)
Celtuce Pickle (醬菜心)
Moo Goo Gai Pan (蘑菇雞片)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Five-Spice Cured Bacon (五香臘肉)
Stir-fry Pepper Steak (青椒牛肉絲)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Beijing Zhajiang Mian (老北京炸醬麵)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Oyster Omelet (海蠣煎)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Sweet Loquat Soup (川貝枇杷湯)
Braised Abalone (原汁燜鮑魚)
Crispy Fried Oysters (酥炸生蠔)
Vegetarian Shark Fin Soup (素魚翅羮)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Fujian Spring Roll (福建潤餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
General Tso’s Chicken (左宗棠雞)
Clear Stock (清湯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Steamed Pork Short Ribs (豆豉蒸排骨)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sichuan Fermented Pickles (四川泡菜)
Luosong Soup (羅宋湯)
Dan Dan Noodles (擔擔麵)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Sichuan Chili Oil (四川辣油)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
YuXiang Stir-fry Pork (魚香肉絲)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
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