Recipes

Smiling Sesame Balls (笑口棗)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Fujian Spring Roll (福建潤餅)
Sweet Loquat Soup (川貝枇杷湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Beet Puffs (甜菜絲餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Mini Bao (小蒸包)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Oyster Omelet (海蠣煎)
Five-Spice Cured Bacon (五香臘肉)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Red Bean Paste Meringue Dumpling (高力豆沙)
YuXiang Stir-fry Pork (魚香肉絲)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Clear Stock (清湯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Moo Goo Gai Pan (蘑菇雞片)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Red Cooked Pork (紅燒肉)
Beijing Zhajiang Mian (老北京炸醬麵)
Fried Eggs with Soy Sauce (荷包蛋)
Dan Dan Noodles (擔擔麵)
Garlic Cucumber Salad (涼拌黃瓜)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Red Cooked Pork II (紅燒肉)
Stir-Fried Potato and Eggplant (地三鮮)
Egg Dumplings (鮮肉蛋餃)
Steamed Sea Bass ((清蒸魚)
Luosong Soup (羅宋湯)
Sichuan Chili Oil Wonton (紅油抄手)
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