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Stir-Fried Potato and Eggplant (地三鮮)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Steam Clay Pot Chicken Soup (汽鍋雞)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Dan Dan Noodles (擔擔麵)
Red Cooked Pork II (紅燒肉)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Crispy Fried Oysters (酥炸生蠔)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Fried Milk Custard (脆炸牛奶)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Cold Braised Carp (五香酥魚)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
General Tso’s Chicken (左宗棠雞)
Sichuan Ma La Soup Base (麻辣鍋底)
Beijing Zhajiang Mian (老北京炸醬麵)
Moo Goo Gai Pan (蘑菇雞片)
Savory Pork Mooncake (鮮肉月餅)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Oyster Omelet (海蠣煎)
Fried Eggs with Soy Sauce (荷包蛋)
Mini Bao (小蒸包)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Red Bean Paste Meringue Dumpling (高力豆沙)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Sweet Loquat Soup (川貝枇杷湯)
Fujian Spring Roll (福建潤餅)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Luosong Soup (羅宋湯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Egg Dumplings (鮮肉蛋餃)
Steamed Sea Bass ((清蒸魚)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Garlic Cucumber Salad (涼拌黃瓜)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
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