Beet Puffs (甜菜絲餅)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Garlic Cucumber Salad (涼拌黃瓜)
Cold Braised Carp (五香酥魚)
Sichuan Ma La Soup Base (麻辣鍋底)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Dan Dan Noodles (擔擔麵)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Beijing Zhajiang Mian (老北京炸醬麵)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Luosong Soup (羅宋湯)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Braised Abalone (原汁燜鮑魚)
Steamed Sea Bass ((清蒸魚)
General Tso’s Chicken (左宗棠雞)
Clear Stock (清湯)
Celtuce Pickle (醬菜心)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Sichuan Chili Oil (四川辣油)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Savory Pork Mooncake (鮮肉月餅)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Fujian Spring Roll (福建潤餅)
YuXiang Stir-fry Pork (魚香肉絲)
Egg Dumplings (鮮肉蛋餃)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-fry Pepper Steak (青椒牛肉絲)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Red Bean Paste Meringue Dumpling (高力豆沙)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Fermented Pickles (四川泡菜)
Mini Bao (小蒸包)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Fried Eggs with Soy Sauce (荷包蛋)
Smiling Sesame Balls (笑口棗)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Fried Milk Custard (脆炸牛奶)
Vegetarian Shark Fin Soup (素魚翅羮)
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