Cold Braised Carp (五香酥魚)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Egg Dumplings (鮮肉蛋餃)
Sichuan Chili Oil (四川辣油)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Garlic Cucumber Salad (涼拌黃瓜)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
YuXiang Stir-fry Pork (魚香肉絲)
Dan Dan Noodles (擔擔麵)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Red Cooked Pork (紅燒肉)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Braised Abalone (原汁燜鮑魚)
Clear Stock (清湯)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Sichuan Chili Oil Wonton (紅油抄手)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-Fried Potato and Eggplant (地三鮮)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Red Bean Paste Meringue Dumpling (高力豆沙)
Fried Eggs with Soy Sauce (荷包蛋)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Mini Bao (小蒸包)
Fried Milk Custard (脆炸牛奶)
Sichuan Fermented Pickles (四川泡菜)
Five-Spice Cured Bacon (五香臘肉)
Stir-fry Pepper Steak (青椒牛肉絲)
Savory Pork Mooncake (鮮肉月餅)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Steamed Pork Short Ribs (豆豉蒸排骨)
Crispy Fried Oysters (酥炸生蠔)
Mala Spicy Vinaigrette (麻辣涼拌汁)
1
2