Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Steamed Sea Bass ((清蒸魚)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Luosong Soup (羅宋湯)
Clear Stock (清湯)
Mini Bao (小蒸包)
Steam Clay Pot Chicken Soup (汽鍋雞)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Braised Abalone (原汁燜鮑魚)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Sichuan Chili Oil Wonton (紅油抄手)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Vegetarian Shark Fin Soup (素魚翅羮)
Beijing Zhajiang Mian (老北京炸醬麵)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Egg Dumplings (鮮肉蛋餃)
Sweet Loquat Soup (川貝枇杷湯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Moo Goo Gai Pan (蘑菇雞片)
Stir-fry Pepper Steak (青椒牛肉絲)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Red Cooked Pork (紅燒肉)
Red Bean Paste Meringue Dumpling (高力豆沙)
General Tso’s Chicken (左宗棠雞)
Beet Puffs (甜菜絲餅)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Celtuce Pickle (醬菜心)
Fried Milk Custard (脆炸牛奶)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Sichuan Fermented Pickles (四川泡菜)
Dan Dan Noodles (擔擔麵)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-Fried Potato and Eggplant (地三鮮)
Steamed Pork Short Ribs (豆豉蒸排骨)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Red Cooked Pork II (紅燒肉)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Savory Pork Mooncake (鮮肉月餅)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
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