Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
General Tso’s Chicken (左宗棠雞)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
YuXiang Stir-fry Pork (魚香肉絲)
Luosong Soup (羅宋湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Oyster Omelet (海蠣煎)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Garlic Cucumber Salad (涼拌黃瓜)
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)
Sweet Loquat Soup (川貝枇杷湯)
Sichuan Fermented Pickles (四川泡菜)
Fried Eggs with Soy Sauce (荷包蛋)
Sichuan Chili Oil (四川辣油)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Steamed Pork Short Ribs (豆豉蒸排骨)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Stir-Fried Potato and Eggplant (地三鮮)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Steamed Sea Bass ((清蒸魚)
Cold Braised Carp (五香酥魚)
Sichuan Chili Oil Wonton (紅油抄手)
Beet Puffs (甜菜絲餅)
Dan Dan Noodles (擔擔麵)
Fujian Spring Roll (福建潤餅)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Fried Milk Custard (脆炸牛奶)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Mini Bao (小蒸包)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
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