Clear Stock (清湯)
Cold Braised Carp (五香酥魚)
Crispy Fried Oysters (酥炸生蠔)
Vegetarian Shark Fin Soup (素魚翅羮)
Sichuan Fermented Pickles (四川泡菜)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Steamed Pork Short Ribs (豆豉蒸排骨)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Beijing Zhajiang Mian (老北京炸醬麵)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Red Cooked Pork (紅燒肉)
Egg Dumplings (鮮肉蛋餃)
Sichuan Ma La Soup Base (麻辣鍋底)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Five-Spice Cured Bacon (五香臘肉)
Celtuce Pickle (醬菜心)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Sichuan Chili Oil (四川辣油)
Steamed Sea Bass ((清蒸魚)
Luosong Soup (羅宋湯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Stir-Fried Potato and Eggplant (地三鮮)
Stir-fry Pepper Steak (青椒牛肉絲)
Smiling Sesame Balls (笑口棗)
Dan Dan Noodles (擔擔麵)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Red Bean Paste Meringue Dumpling (高力豆沙)
Fried Eggs with Soy Sauce (荷包蛋)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Fried Milk Custard (脆炸牛奶)
Sweet Loquat Soup (川貝枇杷湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
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