Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Sichuan Fermented Pickles (四川泡菜)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Beet Puffs (甜菜絲餅)
Savory Pork Mooncake (鮮肉月餅)
Sichuan Ma La Soup Base (麻辣鍋底)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Sweet Loquat Soup (川貝枇杷湯)
Crispy Fried Oysters (酥炸生蠔)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Luosong Soup (羅宋湯)
Clear Stock (清湯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Steamed Sea Bass ((清蒸魚)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Garlic Cucumber Salad (涼拌黃瓜)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Fried Milk Custard (脆炸牛奶)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Potato and Eggplant (地三鮮)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Sichuan Chili Oil Wonton (紅油抄手)
Red Bean Paste Meringue Dumpling (高力豆沙)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Smiling Sesame Balls (笑口棗)
Vegetarian Shark Fin Soup (素魚翅羮)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Cold Braised Carp (五香酥魚)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-fry Pepper Steak (青椒牛肉絲)
Red Cooked Pork (紅燒肉)
Celtuce Pickle (醬菜心)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
YuXiang Stir-fry Pork (魚香肉絲)
Oyster Omelet (海蠣煎)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Dan Dan Noodles (擔擔麵)
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