Beet Puffs (甜菜絲餅)
Luosong Soup (羅宋湯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Oyster Omelet (海蠣煎)
Red Cooked Pork II (紅燒肉)
Egg Dumplings (鮮肉蛋餃)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Clear Stock (清湯)
Beijing Zhajiang Mian (老北京炸醬麵)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Sichuan Chili Oil Wonton (紅油抄手)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Braised Abalone (原汁燜鮑魚)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Steamed Sea Bass ((清蒸魚)
Fried Eggs with Soy Sauce (荷包蛋)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Steam Clay Pot Chicken Soup (汽鍋雞)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
General Tso’s Chicken (左宗棠雞)
YuXiang Stir-fry Pork (魚香肉絲)
Sichuan Chili Oil (四川辣油)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Moo Goo Gai Pan (蘑菇雞片)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Savory Pork Mooncake (鮮肉月餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Smiling Sesame Balls (笑口棗)
Red Cooked Pork (紅燒肉)
Fujian Spring Roll (福建潤餅)
Sichuan Fermented Pickles (四川泡菜)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Fried Milk Custard (脆炸牛奶)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Crispy Fried Oysters (酥炸生蠔)
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