YuXiang Stir-fry Pork (魚香肉絲)
Steam Clay Pot Chicken Soup (汽鍋雞)
Clear Stock (清湯)
Sichuan Chili Oil (四川辣油)
Steamed Pork Short Ribs (豆豉蒸排骨)
Luosong Soup (羅宋湯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fried Milk Custard (脆炸牛奶)
Fujian Spring Roll (福建潤餅)
Sweet Loquat Soup (川貝枇杷湯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Egg Dumplings (鮮肉蛋餃)
Stir-Fried Potato and Eggplant (地三鮮)
General Tso’s Chicken (左宗棠雞)
Red Bean Paste Meringue Dumpling (高力豆沙)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Beet Puffs (甜菜絲餅)
Steamed Sea Bass ((清蒸魚)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Dan Dan Noodles (擔擔麵)
Red Cooked Pork II (紅燒肉)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-fry Pepper Steak (青椒牛肉絲)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Oyster Omelet (海蠣煎)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fried Eggs with Soy Sauce (荷包蛋)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Crispy Fried Oysters (酥炸生蠔)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Braised Abalone (原汁燜鮑魚)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Five-Spice Cured Bacon (五香臘肉)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
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