Moo Goo Gai Pan (蘑菇雞片)
Savory Pork Mooncake (鮮肉月餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Beet Puffs (甜菜絲餅)
Oyster Omelet (海蠣煎)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Clear Stock (清湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Chili Oil (四川辣油)
Red Cooked Pork II (紅燒肉)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-fry Pepper Steak (青椒牛肉絲)
General Tso’s Chicken (左宗棠雞)
Egg Dumplings (鮮肉蛋餃)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Fried Milk Custard (脆炸牛奶)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Fried Eggs with Soy Sauce (荷包蛋)
Beijing Zhajiang Mian (老北京炸醬麵)
YuXiang Stir-fry Pork (魚香肉絲)
Garlic Cucumber Salad (涼拌黃瓜)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Vegetarian Shark Fin Soup (素魚翅羮)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Mini Bao (小蒸包)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Red Cooked Pork (紅燒肉)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Cold Braised Carp (五香酥魚)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-Fried Potato and Eggplant (地三鮮)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
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