Recipes

Steamed Sea Bass ((清蒸魚)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Fried Milk Custard (脆炸牛奶)
Cold Braised Carp (五香酥魚)
Dan Dan Noodles (擔擔麵)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Sichuan Fermented Pickles (四川泡菜)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
YuXiang Stir-fry Pork (魚香肉絲)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Celtuce Pickle (醬菜心)
Smiling Sesame Balls (笑口棗)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Fried Eggs with Soy Sauce (荷包蛋)
Red Bean Paste Meringue Dumpling (高力豆沙)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Red Cooked Pork II (紅燒肉)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Sichuan Chili Oil (四川辣油)
Luosong Soup (羅宋湯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Egg Dumplings (鮮肉蛋餃)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Crispy Fried Oysters (酥炸生蠔)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Savory Pork Mooncake (鮮肉月餅)
Five-Spice Cured Bacon (五香臘肉)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Chili Oil Wonton (紅油抄手)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Stir-Fried Potato and Eggplant (地三鮮)
General Tso’s Chicken (左宗棠雞)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Beet Puffs (甜菜絲餅)
Fujian Spring Roll (福建潤餅)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Sichuan Ma La Soup Base (麻辣鍋底)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
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