Recipes

Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Moo Goo Gai Pan (蘑菇雞片)
Sweet Loquat Soup (川貝枇杷湯)
Mini Bao (小蒸包)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Red Bean Paste Meringue Dumpling (高力豆沙)
Crispy Fried Oysters (酥炸生蠔)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Steam Clay Pot Chicken Soup (汽鍋雞)
Red Cooked Pork (紅燒肉)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Celtuce Pickle (醬菜心)
Vegetarian Shark Fin Soup (素魚翅羮)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sichuan Chili Oil (四川辣油)
Cold Braised Carp (五香酥魚)
Savory Pork Mooncake (鮮肉月餅)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-fry Pepper Steak (青椒牛肉絲)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Clear Stock (清湯)
Steamed Sea Bass ((清蒸魚)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Oyster Omelet (海蠣煎)
Fujian Spring Roll (福建潤餅)
Beet Puffs (甜菜絲餅)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Smiling Sesame Balls (笑口棗)
General Tso’s Chicken (左宗棠雞)
Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Egg Dumplings (鮮肉蛋餃)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Beijing Zhajiang Mian (老北京炸醬麵)
Sichuan Ma La Soup Base (麻辣鍋底)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
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