Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Steamed Sea Bass ((清蒸魚)
Beijing Zhajiang Mian (老北京炸醬麵)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Five-Spice Cured Bacon (五香臘肉)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Red Cooked Pork (紅燒肉)
Sichuan Fermented Pickles (四川泡菜)
Clear Stock (清湯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Mini Bao (小蒸包)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-fry Pepper Steak (青椒牛肉絲)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Savory Pork Mooncake (鮮肉月餅)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Sichuan Chili Oil (四川辣油)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Oyster Omelet (海蠣煎)
Moo Goo Gai Pan (蘑菇雞片)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Sichuan Ma La Soup Base (麻辣鍋底)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Fried Eggs with Soy Sauce (荷包蛋)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Steam Clay Pot Chicken Soup (汽鍋雞)
Beet Puffs (甜菜絲餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Smiling Sesame Balls (笑口棗)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Stir-Fried Potato and Eggplant (地三鮮)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Crispy Fried Oysters (酥炸生蠔)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Egg Dumplings (鮮肉蛋餃)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Celtuce Pickle (醬菜心)
Vegetarian Shark Fin Soup (素魚翅羮)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Red Cooked Pork II (紅燒肉)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
YuXiang Stir-fry Pork (魚香肉絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Dan Dan Noodles (擔擔麵)
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