Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Fujian Spring Roll (福建潤餅)
Smiling Sesame Balls (笑口棗)
Oyster Omelet (海蠣煎)
Dan Dan Noodles (擔擔麵)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Sichuan Ma La Soup Base (麻辣鍋底)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Sweet Loquat Soup (川貝枇杷湯)
Egg Dumplings (鮮肉蛋餃)
Cold Braised Carp (五香酥魚)
Red Bean Paste Meringue Dumpling (高力豆沙)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
YuXiang Stir-fry Pork (魚香肉絲)
Fried Eggs with Soy Sauce (荷包蛋)
Beijing Zhajiang Mian (老北京炸醬麵)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Sichuan Fermented Pickles (四川泡菜)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Celtuce Pickle (醬菜心)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Sichuan Chili Oil (四川辣油)
Mini Bao (小蒸包)
Garlic Cucumber Salad (涼拌黃瓜)
Sichuan Chili Oil Wonton (紅油抄手)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Moo Goo Gai Pan (蘑菇雞片)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Beet Puffs (甜菜絲餅)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Savory Pork Mooncake (鮮肉月餅)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Red Cooked Pork (紅燒肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Crispy Fried Oysters (酥炸生蠔)
Red Cooked Pork II (紅燒肉)
Fried Milk Custard (脆炸牛奶)
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