Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Cold Braised Carp (五香酥魚)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Dan Dan Noodles (擔擔麵)
Fried Milk Custard (脆炸牛奶)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Red Cooked Pork II (紅燒肉)
Braised Abalone (原汁燜鮑魚)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Sichuan Ma La Soup Base (麻辣鍋底)
Moo Goo Gai Pan (蘑菇雞片)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Crispy Fried Oysters (酥炸生蠔)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Oyster Omelet (海蠣煎)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Mini Bao (小蒸包)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Clear Stock (清湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Sichuan Fermented Pickles (四川泡菜)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Fried Eggs with Soy Sauce (荷包蛋)
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Smiling Sesame Balls (笑口棗)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
General Tso’s Chicken (左宗棠雞)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Five-Spice Cured Bacon (五香臘肉)
Sweet Loquat Soup (川貝枇杷湯)
Fujian Spring Roll (福建潤餅)
Stir-fry Pepper Steak (青椒牛肉絲)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-Fried Potato and Eggplant (地三鮮)
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