Celtuce Pickle (醬菜心)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Garlic Cucumber Salad (涼拌黃瓜)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Savory Pork Mooncake (鮮肉月餅)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Crispy Fried Oysters (酥炸生蠔)
Sweet Loquat Soup (川貝枇杷湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Egg Dumplings (鮮肉蛋餃)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Red Bean Paste Meringue Dumpling (高力豆沙)
Dan Dan Noodles (擔擔麵)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Smiling Sesame Balls (笑口棗)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Luosong Soup (羅宋湯)
Five-Spice Cured Bacon (五香臘肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Fried Milk Custard (脆炸牛奶)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Vegetarian Shark Fin Soup (素魚翅羮)
Steam Clay Pot Chicken Soup (汽鍋雞)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Sichuan Fermented Pickles (四川泡菜)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Steamed Sea Bass ((清蒸魚)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Red Cooked Pork II (紅燒肉)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Beijing Zhajiang Mian (老北京炸醬麵)
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