Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Celtuce Pickle (醬菜心)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Beijing Zhajiang Mian (老北京炸醬麵)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Dan Dan Noodles (擔擔麵)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Mini Bao (小蒸包)
Cold Braised Carp (五香酥魚)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Egg Dumplings (鮮肉蛋餃)
Sichuan Chili Oil Wonton (紅油抄手)
General Tso’s Chicken (左宗棠雞)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Stir-fry Pepper Steak (青椒牛肉絲)
Red Bean Paste Meringue Dumpling (高力豆沙)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Sweet Loquat Soup (川貝枇杷湯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Sichuan Ma La Soup Base (麻辣鍋底)
Braised Abalone (原汁燜鮑魚)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Steamed Pork Short Ribs (豆豉蒸排骨)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Steamed Sea Bass ((清蒸魚)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Luosong Soup (羅宋湯)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Red Cooked Pork (紅燒肉)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Moo Goo Gai Pan (蘑菇雞片)
Sichuan Chili Oil (四川辣油)
Garlic Cucumber Salad (涼拌黃瓜)
Oyster Omelet (海蠣煎)
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