Steamed Sea Bass ((清蒸魚)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Clear Stock (清湯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Fried Milk Custard (脆炸牛奶)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Beet Puffs (甜菜絲餅)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Dan Dan Noodles (擔擔麵)
Sweet Loquat Soup (川貝枇杷湯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
General Tso’s Chicken (左宗棠雞)
Sichuan Ma La Soup Base (麻辣鍋底)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Sichuan Chili Oil (四川辣油)
Steam Clay Pot Chicken Soup (汽鍋雞)
YuXiang Stir-fry Pork (魚香肉絲)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Luosong Soup (羅宋湯)
Oyster Omelet (海蠣煎)
Fujian Spring Roll (福建潤餅)
Crispy Fried Oysters (酥炸生蠔)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-fry Pepper Steak (青椒牛肉絲)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Fermented Pickles (四川泡菜)
Beijing Zhajiang Mian (老北京炸醬麵)
Braised Abalone (原汁燜鮑魚)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Smiling Sesame Balls (笑口棗)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Celtuce Pickle (醬菜心)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Vegetarian Shark Fin Soup (素魚翅羮)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
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