Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Luosong Soup (羅宋湯)
Crispy Fried Oysters (酥炸生蠔)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Fried Milk Custard (脆炸牛奶)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Oyster Omelet (海蠣煎)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
YuXiang Stir-fry Pork (魚香肉絲)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
General Tso’s Chicken (左宗棠雞)
Red Bean Paste Meringue Dumpling (高力豆沙)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Celtuce Pickle (醬菜心)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Fried Eggs with Soy Sauce (荷包蛋)
Red Cooked Pork (紅燒肉)
Sichuan Chili Oil (四川辣油)
Mini Bao (小蒸包)
Sichuan Fermented Pickles (四川泡菜)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Moo Goo Gai Pan (蘑菇雞片)
Clear Stock (清湯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Red Cooked Pork II (紅燒肉)
Fujian Spring Roll (福建潤餅)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Egg Dumplings (鮮肉蛋餃)
Sweet Loquat Soup (川貝枇杷湯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Five-Spice Cured Bacon (五香臘肉)
Stir-Fried Potato and Eggplant (地三鮮)
Steamed Sea Bass ((清蒸魚)
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