Recipes

Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Crispy Fried Oysters (酥炸生蠔)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Five-Spice Cured Bacon (五香臘肉)
Moo Goo Gai Pan (蘑菇雞片)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Stir-fry Pepper Steak (青椒牛肉絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Egg Dumplings (鮮肉蛋餃)
Fried Eggs with Soy Sauce (荷包蛋)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Savory Pork Mooncake (鮮肉月餅)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Chili Oil Wonton (紅油抄手)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Mini Bao (小蒸包)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-Fried Potato and Eggplant (地三鮮)
Sweet Loquat Soup (川貝枇杷湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Sichuan Chili Oil (四川辣油)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Beet Puffs (甜菜絲餅)
Fujian Spring Roll (福建潤餅)
YuXiang Stir-fry Pork (魚香肉絲)
Luosong Soup (羅宋湯)
Dan Dan Noodles (擔擔麵)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Steamed Sea Bass ((清蒸魚)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Sichuan Ma La Soup Base (麻辣鍋底)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Sichuan Fermented Pickles (四川泡菜)
Red Cooked Pork (紅燒肉)
General Tso’s Chicken (左宗棠雞)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Clear Stock (清湯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
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