Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Sichuan Chili Oil Wonton (紅油抄手)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Moo Goo Gai Pan (蘑菇雞片)
Savory Pork Mooncake (鮮肉月餅)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Fujian Spring Roll (福建潤餅)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Celtuce Pickle (醬菜心)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Cold Braised Carp (五香酥魚)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Crispy Fried Oysters (酥炸生蠔)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-Fried Potato and Eggplant (地三鮮)
Sichuan Ma La Soup Base (麻辣鍋底)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Egg Dumplings (鮮肉蛋餃)
Red Cooked Pork II (紅燒肉)
Smiling Sesame Balls (笑口棗)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Clear Stock (清湯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sichuan Chili Oil (四川辣油)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
YuXiang Stir-fry Pork (魚香肉絲)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sichuan Fermented Pickles (四川泡菜)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Red Bean Paste Meringue Dumpling (高力豆沙)
Luosong Soup (羅宋湯)
Fried Eggs with Soy Sauce (荷包蛋)
Five-Spice Cured Bacon (五香臘肉)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Steamed Pork Short Ribs (豆豉蒸排骨)
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