Fujian Spring Roll (福建潤餅)
Red Cooked Pork II (紅燒肉)
Oyster Omelet (海蠣煎)
Moo Goo Gai Pan (蘑菇雞片)
Steam Clay Pot Chicken Soup (汽鍋雞)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Fried Eggs with Soy Sauce (荷包蛋)
Red Cooked Pork (紅燒肉)
Sichuan Ma La Soup Base (麻辣鍋底)
Beet Puffs (甜菜絲餅)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Smiling Sesame Balls (笑口棗)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Sichuan Chili Oil (四川辣油)
Stir-Fried Potato and Eggplant (地三鮮)
Steamed Sea Bass ((清蒸魚)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Vegetarian Shark Fin Soup (素魚翅羮)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Mini Bao (小蒸包)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
General Tso’s Chicken (左宗棠雞)
Sichuan Chili Oil Wonton (紅油抄手)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Cold Braised Carp (五香酥魚)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Red Bean Paste Meringue Dumpling (高力豆沙)
Sichuan Fermented Pickles (四川泡菜)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Five-Spice Cured Bacon (五香臘肉)
Egg Dumplings (鮮肉蛋餃)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Garlic Cucumber Salad (涼拌黃瓜)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
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