Beet Puffs (甜菜絲餅)
Crispy Fried Oysters (酥炸生蠔)
Oyster Omelet (海蠣煎)
Sichuan Ma La Soup Base (麻辣鍋底)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
General Tso’s Chicken (左宗棠雞)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Dan Dan Noodles (擔擔麵)
Beijing Zhajiang Mian (老北京炸醬麵)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-Fried Potato and Eggplant (地三鮮)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fujian Spring Roll (福建潤餅)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Fried Milk Custard (脆炸牛奶)
Celtuce Pickle (醬菜心)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
YuXiang Stir-fry Pork (魚香肉絲)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Mini Bao (小蒸包)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Smiling Sesame Balls (笑口棗)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Sichuan Chili Oil Wonton (紅油抄手)
Braised Abalone (原汁燜鮑魚)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Red Cooked Pork II (紅燒肉)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Sweet Loquat Soup (川貝枇杷湯)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Sichuan Fermented Pickles (四川泡菜)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Steam Clay Pot Chicken Soup (汽鍋雞)
Clear Stock (清湯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Steamed Sea Bass ((清蒸魚)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Steamed Pork Short Ribs (豆豉蒸排骨)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
1
2