Luosong Soup (羅宋湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Cold Braised Carp (五香酥魚)
Stir-fry Pepper Steak (青椒牛肉絲)
Sichuan Chili Oil (四川辣油)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Five-Spice Cured Bacon (五香臘肉)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Beijing Zhajiang Mian (老北京炸醬麵)
Sichuan Fermented Pickles (四川泡菜)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Crispy Fried Oysters (酥炸生蠔)
Steamed Sea Bass ((清蒸魚)
Fujian Spring Roll (福建潤餅)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Sichuan Chili Oil Wonton (紅油抄手)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Savory Pork Mooncake (鮮肉月餅)
Smiling Sesame Balls (笑口棗)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Fried Eggs with Soy Sauce (荷包蛋)
Clear Stock (清湯)
YuXiang Stir-fry Pork (魚香肉絲)
Sichuan Ma La Soup Base (麻辣鍋底)
Moo Goo Gai Pan (蘑菇雞片)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fried Milk Custard (脆炸牛奶)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
General Tso’s Chicken (左宗棠雞)
Mini Bao (小蒸包)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Dan Dan Noodles (擔擔麵)
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