Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Dan Dan Noodles (擔擔麵)
Beijing Zhajiang Mian (老北京炸醬麵)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Cold Braised Carp (五香酥魚)
Red Cooked Pork II (紅燒肉)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-fry Pepper Steak (青椒牛肉絲)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Steamed Sea Bass ((清蒸魚)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Oyster Omelet (海蠣煎)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Egg Dumplings (鮮肉蛋餃)
Vegetarian Shark Fin Soup (素魚翅羮)
Sichuan Fermented Pickles (四川泡菜)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
YuXiang Stir-fry Pork (魚香肉絲)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Moo Goo Gai Pan (蘑菇雞片)
Garlic Cucumber Salad (涼拌黃瓜)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Five-Spice Cured Bacon (五香臘肉)
Celtuce Pickle (醬菜心)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Mini Bao (小蒸包)
Smiling Sesame Balls (笑口棗)
Sichuan Chili Oil (四川辣油)
Steamed Pork Short Ribs (豆豉蒸排骨)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Clear Stock (清湯)
Red Cooked Pork (紅燒肉)
Sweet Loquat Soup (川貝枇杷湯)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-Fried Potato and Eggplant (地三鮮)
Sichuan Ma La Soup Base (麻辣鍋底)
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