Beet Puffs (甜菜絲餅)
General Tso’s Chicken (左宗棠雞)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Red Cooked Pork (紅燒肉)
Fried Milk Custard (脆炸牛奶)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-Fried Potato and Eggplant (地三鮮)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Clear Stock (清湯)
Fried Eggs with Soy Sauce (荷包蛋)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Red Cooked Pork II (紅燒肉)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Five-Spice Cured Bacon (五香臘肉)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Garlic Cucumber Salad (涼拌黃瓜)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Oyster Omelet (海蠣煎)
Mini Bao (小蒸包)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Vegetarian Shark Fin Soup (素魚翅羮)
Luosong Soup (羅宋湯)
Celtuce Pickle (醬菜心)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Red Bean Paste Meringue Dumpling (高力豆沙)
Steamed Sea Bass ((清蒸魚)
Egg Dumplings (鮮肉蛋餃)
Cold Braised Carp (五香酥魚)
Sichuan Ma La Soup Base (麻辣鍋底)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-fry Pepper Steak (青椒牛肉絲)
Smiling Sesame Balls (笑口棗)
Fujian Spring Roll (福建潤餅)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Sichuan Fermented Pickles (四川泡菜)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Moo Goo Gai Pan (蘑菇雞片)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
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