Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Fried Eggs with Soy Sauce (荷包蛋)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
General Tso’s Chicken (左宗棠雞)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Stir-fry Pepper Steak (青椒牛肉絲)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Sichuan Chili Oil (四川辣油)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Beijing Zhajiang Mian (老北京炸醬麵)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Red Cooked Pork II (紅燒肉)
Smiling Sesame Balls (笑口棗)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Fujian Spring Roll (福建潤餅)
Dan Dan Noodles (擔擔麵)
Braised Abalone (原汁燜鮑魚)
Red Bean Paste Meringue Dumpling (高力豆沙)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Red Cooked Pork (紅燒肉)
Fried Milk Custard (脆炸牛奶)
Cold Braised Carp (五香酥魚)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Steamed Pork Short Ribs (豆豉蒸排骨)
Crispy Fried Oysters (酥炸生蠔)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Garlic Cucumber Salad (涼拌黃瓜)
Celtuce Pickle (醬菜心)
Sichuan Ma La Soup Base (麻辣鍋底)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Sichuan Chili Oil Wonton (紅油抄手)
Beet Puffs (甜菜絲餅)
Savory Pork Mooncake (鮮肉月餅)
Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Sweet Loquat Soup (川貝枇杷湯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
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