Beet Puffs (甜菜絲餅)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Red Cooked Pork II (紅燒肉)
Five-Spice Cured Bacon (五香臘肉)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
YuXiang Stir-fry Pork (魚香肉絲)
Moo Goo Gai Pan (蘑菇雞片)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Stir-fry Pepper Steak (青椒牛肉絲)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Oyster Omelet (海蠣煎)
Dan Dan Noodles (擔擔麵)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Savory Pork Mooncake (鮮肉月餅)
Sichuan Chili Oil Wonton (紅油抄手)
Vegetarian Shark Fin Soup (素魚翅羮)
Sichuan Chili Oil (四川辣油)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Sichuan Fermented Pickles (四川泡菜)
Red Cooked Pork (紅燒肉)
Fried Eggs with Soy Sauce (荷包蛋)
Mini Bao (小蒸包)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Smiling Sesame Balls (笑口棗)
Fujian Spring Roll (福建潤餅)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Crispy Fried Oysters (酥炸生蠔)
Braised Abalone (原汁燜鮑魚)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Fried Milk Custard (脆炸牛奶)
General Tso’s Chicken (左宗棠雞)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Garlic Cucumber Salad (涼拌黃瓜)
Luosong Soup (羅宋湯)
Steamed Pork Short Ribs (豆豉蒸排骨)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Steamed Sea Bass ((清蒸魚)
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