Oil Braised Spring Bamboo Shoots (油燜春筍)
Sichuan Ma La Soup Base (麻辣鍋底)
Sichuan Fermented Pickles (四川泡菜)
Sweet Loquat Soup (川貝枇杷湯)
Braised Abalone (原汁燜鮑魚)
Fried Eggs with Soy Sauce (荷包蛋)
Dan Dan Noodles (擔擔麵)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Cold Braised Carp (五香酥魚)
Crispy Fried Oysters (酥炸生蠔)
Garlic Cucumber Salad (涼拌黃瓜)
Vegetarian Shark Fin Soup (素魚翅羮)
Clear Stock (清湯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
YuXiang Stir-fry Pork (魚香肉絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Beet Puffs (甜菜絲餅)
Celtuce Pickle (醬菜心)
Steam Clay Pot Chicken Soup (汽鍋雞)
Oyster Omelet (海蠣煎)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Egg Dumplings (鮮肉蛋餃)
Smiling Sesame Balls (笑口棗)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Steamed Sea Bass ((清蒸魚)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Red Cooked Pork II (紅燒肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Red Cooked Pork (紅燒肉)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Moo Goo Gai Pan (蘑菇雞片)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Beijing Zhajiang Mian (老北京炸醬麵)
Sichuan Chili Oil (四川辣油)
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