Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Oyster Omelet (海蠣煎)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Red Cooked Pork (紅燒肉)
Beet Puffs (甜菜絲餅)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Vegetarian Shark Fin Soup (素魚翅羮)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Luosong Soup (羅宋湯)
Steamed Pork Short Ribs (豆豉蒸排骨)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Moo Goo Gai Pan (蘑菇雞片)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Garlic Cucumber Salad (涼拌黃瓜)
General Tso’s Chicken (左宗棠雞)
Five-Spice Cured Bacon (五香臘肉)
Savory Pork Mooncake (鮮肉月餅)
Smiling Sesame Balls (笑口棗)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Red Cooked Pork II (紅燒肉)
Braised Abalone (原汁燜鮑魚)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Dan Dan Noodles (擔擔麵)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Crispy Fried Oysters (酥炸生蠔)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Egg Dumplings (鮮肉蛋餃)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-Fried Potato and Eggplant (地三鮮)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Sichuan Fermented Pickles (四川泡菜)
Fujian Spring Roll (福建潤餅)
Steamed Sea Bass ((清蒸魚)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Fried Milk Custard (脆炸牛奶)
Sichuan Chili Oil (四川辣油)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Sweet Loquat Soup (川貝枇杷湯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Red Bean Paste Meringue Dumpling (高力豆沙)
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