Recipes

Clear Stock (清湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Potato and Eggplant (地三鮮)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Cold Braised Carp (五香酥魚)
Sweet Loquat Soup (川貝枇杷湯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Crispy Fried Oysters (酥炸生蠔)
Steam Clay Pot Chicken Soup (汽鍋雞)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Celtuce Pickle (醬菜心)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Sichuan Fermented Pickles (四川泡菜)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Red Cooked Pork (紅燒肉)
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)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Red Cooked Pork II (紅燒肉)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Moo Goo Gai Pan (蘑菇雞片)
Smiling Sesame Balls (笑口棗)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Beijing Zhajiang Mian (老北京炸醬麵)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Beet Puffs (甜菜絲餅)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
General Tso’s Chicken (左宗棠雞)
Oyster Omelet (海蠣煎)
Vegetarian Shark Fin Soup (素魚翅羮)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Luosong Soup (羅宋湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Red Bean Paste Meringue Dumpling (高力豆沙)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Savory Pork Mooncake (鮮肉月餅)
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