Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Garlic Cucumber Salad (涼拌黃瓜)
General Tso’s Chicken (左宗棠雞)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-fry Pepper Steak (青椒牛肉絲)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Luosong Soup (羅宋湯)
Oyster Omelet (海蠣煎)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-Fried Potato and Eggplant (地三鮮)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Braised Abalone (原汁燜鮑魚)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
YuXiang Stir-fry Pork (魚香肉絲)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Beet Puffs (甜菜絲餅)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Fried Milk Custard (脆炸牛奶)
Clear Stock (清湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Dan Dan Noodles (擔擔麵)
Celtuce Pickle (醬菜心)
Steamed Sea Bass ((清蒸魚)
Savory Pork Mooncake (鮮肉月餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Fried Eggs with Soy Sauce (荷包蛋)
Steamed Pork Short Ribs (豆豉蒸排骨)
Moo Goo Gai Pan (蘑菇雞片)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Sweet Loquat Soup (川貝枇杷湯)
Sichuan Chili Oil (四川辣油)
Red Cooked Pork (紅燒肉)
Sichuan Fermented Pickles (四川泡菜)
Sichuan Chili Oil Wonton (紅油抄手)
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