Sichuan Ma La Soup Base (麻辣鍋底)
Red Cooked Pork II (紅燒肉)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Clear Stock (清湯)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Beet Puffs (甜菜絲餅)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Red Bean Paste Meringue Dumpling (高力豆沙)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Sichuan Fermented Pickles (四川泡菜)
Stir-fry Pepper Steak (青椒牛肉絲)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Sichuan Chili Oil (四川辣油)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Savory Pork Mooncake (鮮肉月餅)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Mini Bao (小蒸包)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Crispy Fried Oysters (酥炸生蠔)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Vegetarian Shark Fin Soup (素魚翅羮)
Fried Milk Custard (脆炸牛奶)
Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Steam Clay Pot Chicken Soup (汽鍋雞)
Steamed Pork Short Ribs (豆豉蒸排骨)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Egg Dumplings (鮮肉蛋餃)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Oyster Omelet (海蠣煎)
Dan Dan Noodles (擔擔麵)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Fried Eggs with Soy Sauce (荷包蛋)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Fujian Spring Roll (福建潤餅)
Sweet Loquat Soup (川貝枇杷湯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Steamed Sea Bass ((清蒸魚)
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