Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Luosong Soup (羅宋湯)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Fujian Spring Roll (福建潤餅)
Steam Clay Pot Chicken Soup (汽鍋雞)
Oyster Omelet (海蠣煎)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Sichuan Fermented Pickles (四川泡菜)
Sichuan Chili Oil (四川辣油)
Stir-fry Pepper Steak (青椒牛肉絲)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Moo Goo Gai Pan (蘑菇雞片)
Sichuan Ma La Soup Base (麻辣鍋底)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Clear Stock (清湯)
Smiling Sesame Balls (笑口棗)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Red Cooked Pork II (紅燒肉)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Fried Eggs with Soy Sauce (荷包蛋)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Sichuan Chili Oil Wonton (紅油抄手)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
YuXiang Stir-fry Pork (魚香肉絲)
Dan Dan Noodles (擔擔麵)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Savory Pork Mooncake (鮮肉月餅)
Stir-Fried Potato and Eggplant (地三鮮)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Celtuce Pickle (醬菜心)
Sweet Loquat Soup (川貝枇杷湯)
Five-Spice Cured Bacon (五香臘肉)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Vegetarian Shark Fin Soup (素魚翅羮)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Beijing Zhajiang Mian (老北京炸醬麵)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
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