Savory Pork Mooncake (鮮肉月餅)
Luosong Soup (羅宋湯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Smiling Sesame Balls (笑口棗)
Stir-Fried Potato and Eggplant (地三鮮)
Sichuan Fermented Pickles (四川泡菜)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Fujian Spring Roll (福建潤餅)
Sichuan Chili Oil Wonton (紅油抄手)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
General Tso’s Chicken (左宗棠雞)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Five-Spice Cured Bacon (五香臘肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sweet Loquat Soup (川貝枇杷湯)
Oyster Omelet (海蠣煎)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Red Bean Paste Meringue Dumpling (高力豆沙)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sichuan Ma La Soup Base (麻辣鍋底)
Dan Dan Noodles (擔擔麵)
Moo Goo Gai Pan (蘑菇雞片)
Stir-fry Pepper Steak (青椒牛肉絲)
Braised Abalone (原汁燜鮑魚)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Egg Dumplings (鮮肉蛋餃)
Sichuan Chili Oil (四川辣油)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Beet Puffs (甜菜絲餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Crispy Fried Oysters (酥炸生蠔)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
1
2