All
Beijing
Cantonese
Dongbei
Fujian
Haipai
Home-Style
Hunan
Modern Chinese
Shanghai
Sichuan
Yunnan
Zhejiang
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-fry Pepper Steak (青椒牛肉絲)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Fried Eggs with Soy Sauce (荷包蛋)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Beijing Zhajiang Mian (老北京炸醬麵)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Cold Braised Carp (五香酥魚)
Vegetarian Shark Fin Soup (素魚翅羮)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Mini Bao (小蒸包)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Braised Abalone (原汁燜鮑魚)
Smiling Sesame Balls (笑口棗)
Oyster Omelet (海蠣煎)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Egg Dumplings (鮮肉蛋餃)
Red Cooked Pork II (紅燒肉)
Clear Stock (清湯)
Celtuce Pickle (醬菜心)
Savory Pork Mooncake (鮮肉月餅)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Red Cooked Pork (紅燒肉)
Moo Goo Gai Pan (蘑菇雞片)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Fujian Spring Roll (福建潤餅)
Stir-Fried Potato and Eggplant (地三鮮)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Steamed Pork Short Ribs (豆豉蒸排骨)
Sichuan Chili Oil (四川辣油)
Crispy Fried Oysters (酥炸生蠔)
Steam Clay Pot Chicken Soup (汽鍋雞)
Sichuan Chili Oil Wonton (紅油抄手)
YuXiang Stir-fry Pork (魚香肉絲)
General Tso’s Chicken (左宗棠雞)
Beet Puffs (甜菜絲餅)
1
2