Steam Clay Pot Chicken Soup (汽鍋雞)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Crispy Fried Oysters (酥炸生蠔)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Moo Goo Gai Pan (蘑菇雞片)
Beet Puffs (甜菜絲餅)
Dan Dan Noodles (擔擔麵)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Fujian Spring Roll (福建潤餅)
Sichuan Chili Oil Wonton (紅油抄手)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Luosong Soup (羅宋湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Cold Braised Carp (五香酥魚)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Red Cooked Pork II (紅燒肉)
Steamed Pork Short Ribs (豆豉蒸排骨)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Savory Pork Mooncake (鮮肉月餅)
Egg Dumplings (鮮肉蛋餃)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Clear Stock (清湯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Celtuce Pickle (醬菜心)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Red Bean Paste Meringue Dumpling (高力豆沙)
Beijing Zhajiang Mian (老北京炸醬麵)
Fried Milk Custard (脆炸牛奶)
Red Cooked Pork (紅燒肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Sichuan Chili Oil (四川辣油)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Garlic Cucumber Salad (涼拌黃瓜)
Mini Bao (小蒸包)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
General Tso’s Chicken (左宗棠雞)
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