Egg Dumplings (鮮肉蛋餃)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Fujian Spring Roll (福建潤餅)
Celtuce Pickle (醬菜心)
Stir-fry Pepper Steak (青椒牛肉絲)
Cold Braised Carp (五香酥魚)
Savory Pork Mooncake (鮮肉月餅)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-Fried Potato and Eggplant (地三鮮)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fried Milk Custard (脆炸牛奶)
Crispy Fried Oysters (酥炸生蠔)
Clear Stock (清湯)
Sweet Loquat Soup (川貝枇杷湯)
Red Cooked Pork II (紅燒肉)
Beet Puffs (甜菜絲餅)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Sichuan Chili Oil (四川辣油)
Dan Dan Noodles (擔擔麵)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Steamed Sea Bass ((清蒸魚)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Sichuan Ma La Soup Base (麻辣鍋底)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Fried Eggs with Soy Sauce (荷包蛋)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Sichuan Fermented Pickles (四川泡菜)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Five-Spice Cured Bacon (五香臘肉)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
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)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Smiling Sesame Balls (笑口棗)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Luosong Soup (羅宋湯)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Mini Bao (小蒸包)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Sichuan Chili Oil Wonton (紅油抄手)
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