All
Bao or Bun
Braised Dish
Charcuterie
Cold Dish
Condiment
Dumplings
Fried Dish
Fundamental Recipe
Noodles
Pastry
Pickle
Rice Dish
Roast Dish
Sauced Dish
Snack
Soup
Steamed Dish
Stir-Fry
Sweet Dish
Vegetarian
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Mini Bao (小蒸包)
Red Cooked Pork (紅燒肉)
Steamed Sea Bass ((清蒸魚)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Fried Milk Custard (脆炸牛奶)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Fujian Spring Roll (福建潤餅)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Luosong Soup (羅宋湯)
Stir-Fried Potato and Eggplant (地三鮮)
Savory Pork Mooncake (鮮肉月餅)
Vegetarian Shark Fin Soup (素魚翅羮)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Celtuce Pickle (醬菜心)
Steam Clay Pot Chicken Soup (汽鍋雞)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Braised Abalone (原汁燜鮑魚)
Five-Spice Cured Bacon (五香臘肉)
General Tso’s Chicken (左宗棠雞)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Red Cooked Pork II (紅燒肉)
Sichuan Chili Oil Wonton (紅油抄手)
Cold Braised Carp (五香酥魚)
Sichuan Ma La Soup Base (麻辣鍋底)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Sweet Loquat Soup (川貝枇杷湯)
Smiling Sesame Balls (笑口棗)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Sichuan Fermented Pickles (四川泡菜)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Chili Oil (四川辣油)
Garlic Cucumber Salad (涼拌黃瓜)
Steamed Pork Short Ribs (豆豉蒸排骨)
Egg Dumplings (鮮肉蛋餃)
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