Stir-fry Pepper Steak (青椒牛肉絲)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Moo Goo Gai Pan (蘑菇雞片)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Beet Puffs (甜菜絲餅)
Fujian Spring Roll (福建潤餅)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Braised Abalone (原汁燜鮑魚)
Oil Braised Spring Bamboo Shoots (油燜春筍)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Potato and Eggplant (地三鮮)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Smiling Sesame Balls (笑口棗)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Sichuan Fermented Pickles (四川泡菜)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Oyster Omelet (海蠣煎)
Mini Bao (小蒸包)
Dan Dan Noodles (擔擔麵)
Beijing Zhajiang Mian (老北京炸醬麵)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Red Cooked Pork II (紅燒肉)
Crispy Fried Oysters (酥炸生蠔)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Luosong Soup (羅宋湯)
Sichuan Chili Oil Wonton (紅油抄手)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Chili Oil (四川辣油)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sweet Loquat Soup (川貝枇杷湯)
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)
YuXiang Stir-fry Pork (魚香肉絲)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Garlic Cucumber Salad (涼拌黃瓜)
Clear Stock (清湯)
Egg Dumplings (鮮肉蛋餃)
Red Cooked Pork (紅燒肉)
Five-Spice Cured Bacon (五香臘肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
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