YuXiang Stir-fry Pork (魚香肉絲)
Luosong Soup (羅宋湯)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Red Bean Paste Meringue Dumpling (高力豆沙)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Crispy Fried Oysters (酥炸生蠔)
Red Cooked Pork II (紅燒肉)
Mini Bao (小蒸包)
General Tso’s Chicken (左宗棠雞)
Fried Milk Custard (脆炸牛奶)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Dan Dan Noodles (擔擔麵)
Sichuan Chili Oil (四川辣油)
Five-Spice Cured Bacon (五香臘肉)
Vegetarian Shark Fin Soup (素魚翅羮)
Steamed Pork Short Ribs (豆豉蒸排骨)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Sweet Loquat Soup (川貝枇杷湯)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Smiling Sesame Balls (笑口棗)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sichuan Chili Oil Wonton (紅油抄手)
Braised Abalone (原汁燜鮑魚)
Clear Stock (清湯)
Cold Braised Carp (五香酥魚)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Garlic Cucumber Salad (涼拌黃瓜)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Egg Dumplings (鮮肉蛋餃)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Oyster Omelet (海蠣煎)
Fried Eggs with Soy Sauce (荷包蛋)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
1
2