Fried Eggs with Soy Sauce (荷包蛋)
Moo Goo Gai Pan (蘑菇雞片)
Steamed Sea Bass ((清蒸魚)
Fujian Spring Roll (福建潤餅)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Red Cooked Pork (紅燒肉)
Sichuan Chili Oil (四川辣油)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Red Cooked Pork II (紅燒肉)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Clear Stock (清湯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Smiling Sesame Balls (笑口棗)
Garlic Cucumber Salad (涼拌黃瓜)
Mini Bao (小蒸包)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Stir-Fried Potato and Eggplant (地三鮮)
Braised Abalone (原汁燜鮑魚)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Fried Milk Custard (脆炸牛奶)
Oyster Omelet (海蠣煎)
Savory Pork Mooncake (鮮肉月餅)
Crispy Fried Oysters (酥炸生蠔)
Steam Clay Pot Chicken Soup (汽鍋雞)
Sichuan Ma La Soup Base (麻辣鍋底)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Beet Puffs (甜菜絲餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
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