Fujian Spring Roll (福建潤餅)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Moo Goo Gai Pan (蘑菇雞片)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Oyster Omelet (海蠣煎)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Smiling Sesame Balls (笑口棗)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Steam Clay Pot Chicken Soup (汽鍋雞)
Red Bean Paste Meringue Dumpling (高力豆沙)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Steamed Sea Bass ((清蒸魚)
Savory Pork Mooncake (鮮肉月餅)
Mini Bao (小蒸包)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Crispy Fried Oysters (酥炸生蠔)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
YuXiang Stir-fry Pork (魚香肉絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Egg Dumplings (鮮肉蛋餃)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Red Cooked Pork (紅燒肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Clear Stock (清湯)
Fried Milk Custard (脆炸牛奶)
Celtuce Pickle (醬菜心)
Five-Spice Cured Bacon (五香臘肉)
Dan Dan Noodles (擔擔麵)
Luosong Soup (羅宋湯)
Stir-Fried Potato and Eggplant (地三鮮)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Red Cooked Pork II (紅燒肉)
General Tso’s Chicken (左宗棠雞)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Sichuan Ma La Soup Base (麻辣鍋底)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Fried Eggs with Soy Sauce (荷包蛋)
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