Fujian Spring Roll (福建潤餅)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Sichuan Chili Oil (四川辣油)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Red Cooked Pork (紅燒肉)
Luosong Soup (羅宋湯)
Oyster Omelet (海蠣煎)
Beet Puffs (甜菜絲餅)
Red Cooked Pork II (紅燒肉)
Smiling Sesame Balls (笑口棗)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Fried Milk Custard (脆炸牛奶)
Steam Clay Pot Chicken Soup (汽鍋雞)
Egg Dumplings (鮮肉蛋餃)
General Tso’s Chicken (左宗棠雞)
Vegetarian Shark Fin Soup (素魚翅羮)
Sichuan Chili Oil Wonton (紅油抄手)
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)
Sichuan Ma La Soup Base (麻辣鍋底)
Moo Goo Gai Pan (蘑菇雞片)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Dan Dan Noodles (擔擔麵)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Braised Abalone (原汁燜鮑魚)
Beijing Zhajiang Mian (老北京炸醬麵)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Mini Bao (小蒸包)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Five-Spice Cured Bacon (五香臘肉)
Sweet Loquat Soup (川貝枇杷湯)
Steamed Sea Bass ((清蒸魚)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
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