Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-fry Pepper Steak (青椒牛肉絲)
Fried Milk Custard (脆炸牛奶)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Celtuce Pickle (醬菜心)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Steam Clay Pot Chicken Soup (汽鍋雞)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Red Cooked Pork (紅燒肉)
Luosong Soup (羅宋湯)
Garlic Cucumber Salad (涼拌黃瓜)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Egg Dumplings (鮮肉蛋餃)
Five-Spice Cured Bacon (五香臘肉)
Oyster Omelet (海蠣煎)
Sichuan Chili Oil Wonton (紅油抄手)
Fried Eggs with Soy Sauce (荷包蛋)
Dan Dan Noodles (擔擔麵)
Sichuan Ma La Soup Base (麻辣鍋底)
Stir-Fried Potato and Eggplant (地三鮮)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Crispy Fried Oysters (酥炸生蠔)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Cold Braised Carp (五香酥魚)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Red Bean Paste Meringue Dumpling (高力豆沙)
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)
Sichuan Fermented Pickles (四川泡菜)
Red Cooked Pork II (紅燒肉)
Steamed Sea Bass ((清蒸魚)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Fujian Spring Roll (福建潤餅)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Beijing Zhajiang Mian (老北京炸醬麵)
Smiling Sesame Balls (笑口棗)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)