Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Five-Spice Cured Bacon (五香臘肉)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Cold Braised Carp (五香酥魚)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
General Tso’s Chicken (左宗棠雞)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Smiling Sesame Balls (笑口棗)
Fried Eggs with Soy Sauce (荷包蛋)
Oyster Omelet (海蠣煎)
Stir-fry Pepper Steak (青椒牛肉絲)
Sichuan Chili Oil Wonton (紅油抄手)
Dan Dan Noodles (擔擔麵)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Potato and Eggplant (地三鮮)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Savory Pork Mooncake (鮮肉月餅)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Beijing Zhajiang Mian (老北京炸醬麵)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Clear Stock (清湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
YuXiang Stir-fry Pork (魚香肉絲)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Steamed Sea Bass ((清蒸魚)
Red Cooked Pork (紅燒肉)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Red Cooked Pork II (紅燒肉)
Beet Puffs (甜菜絲餅)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Fujian Spring Roll (福建潤餅)
Vegetarian Shark Fin Soup (素魚翅羮)
Crispy Fried Oysters (酥炸生蠔)
Sweet Loquat Soup (川貝枇杷湯)
Steamed Pork Short Ribs (豆豉蒸排骨)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Red Bean Paste Meringue Dumpling (高力豆沙)
Sichuan Fermented Pickles (四川泡菜)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
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