Luosong Soup (羅宋湯)
YuXiang Stir-fry Pork (魚香肉絲)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Fried Milk Custard (脆炸牛奶)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Red Cooked Pork (紅燒肉)
Savory Pork Mooncake (鮮肉月餅)
Dan Dan Noodles (擔擔麵)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Red Cooked Pork II (紅燒肉)
Sichuan Fermented Pickles (四川泡菜)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Steamed Sea Bass ((清蒸魚)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Oyster Omelet (海蠣煎)
Beijing Zhajiang Mian (老北京炸醬麵)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Sichuan Chili Oil Wonton (紅油抄手)
Steam Clay Pot Chicken Soup (汽鍋雞)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Fujian Spring Roll (福建潤餅)
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Stir-Fried Potato and Eggplant (地三鮮)
Five-Spice Cured Bacon (五香臘肉)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Steamed Pork Short Ribs (豆豉蒸排骨)
Garlic Cucumber Salad (涼拌黃瓜)
General Tso’s Chicken (左宗棠雞)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Sichuan Ma La Soup Base (麻辣鍋底)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Mini Bao (小蒸包)
Cold Braised Carp (五香酥魚)
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