Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Braised Abalone (原汁燜鮑魚)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-Fried Potato and Eggplant (地三鮮)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Vegetarian Shark Fin Soup (素魚翅羮)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Moo Goo Gai Pan (蘑菇雞片)
Beijing Zhajiang Mian (老北京炸醬麵)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Sweet Loquat Soup (川貝枇杷湯)
Red Cooked Pork II (紅燒肉)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Oyster Omelet (海蠣煎)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Red Cooked Pork (紅燒肉)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Sichuan Fermented Pickles (四川泡菜)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Sichuan Chili Oil (四川辣油)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sichuan Ma La Soup Base (麻辣鍋底)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Mini Bao (小蒸包)
Luosong Soup (羅宋湯)
Red Bean Paste Meringue Dumpling (高力豆沙)
Five-Spice Cured Bacon (五香臘肉)
Clear Stock (清湯)
Dan Dan Noodles (擔擔麵)
Steamed Pork Short Ribs (豆豉蒸排骨)
Egg Dumplings (鮮肉蛋餃)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
General Tso’s Chicken (左宗棠雞)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Celtuce Pickle (醬菜心)
Steam Clay Pot Chicken Soup (汽鍋雞)
1
2