General Tso’s Chicken (左宗棠雞)
YuXiang Stir-fry Pork (魚香肉絲)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Vegetarian Shark Fin Soup (素魚翅羮)
Egg Dumplings (鮮肉蛋餃)
Clear Stock (清湯)
Red Bean Paste Meringue Dumpling (高力豆沙)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Cold Braised Carp (五香酥魚)
Sichuan Chili Oil Wonton (紅油抄手)
Garlic Cucumber Salad (涼拌黃瓜)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Sichuan Fermented Pickles (四川泡菜)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Dan Dan Noodles (擔擔麵)
Celtuce Pickle (醬菜心)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-fry Pepper Steak (青椒牛肉絲)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Steamed Pork Short Ribs (豆豉蒸排骨)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Sichuan Ma La Soup Base (麻辣鍋底)
Smiling Sesame Balls (笑口棗)
Moo Goo Gai Pan (蘑菇雞片)
Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Luosong Soup (羅宋湯)
Sichuan Chili Oil (四川辣油)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Crispy Fried Oysters (酥炸生蠔)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Savory Pork Mooncake (鮮肉月餅)
Stir-Fried Potato and Eggplant (地三鮮)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Sweet Loquat Soup (川貝枇杷湯)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Fujian Spring Roll (福建潤餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
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