Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Red Bean Paste Meringue Dumpling (高力豆沙)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Chili Oil Wonton (紅油抄手)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Fried Milk Custard (脆炸牛奶)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Fried Eggs with Soy Sauce (荷包蛋)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Sichuan Ma La Soup Base (麻辣鍋底)
Egg Dumplings (鮮肉蛋餃)
Sichuan Fermented Pickles (四川泡菜)
Celtuce Pickle (醬菜心)
Steamed Pork Short Ribs (豆豉蒸排骨)
Cold Braised Carp (五香酥魚)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Beet Puffs (甜菜絲餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Mini Bao (小蒸包)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Clear Stock (清湯)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Vegetarian Shark Fin Soup (素魚翅羮)
Steamed Sea Bass ((清蒸魚)
Smiling Sesame Balls (笑口棗)
Beijing Zhajiang Mian (老北京炸醬麵)
Red Cooked Pork (紅燒肉)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Stir-Fried Potato and Eggplant (地三鮮)
Stir-fry Pepper Steak (青椒牛肉絲)
Sweet Loquat Soup (川貝枇杷湯)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Braised Abalone (原汁燜鮑魚)
1
2