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
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Fried Eggs with Soy Sauce (荷包蛋)
Steamed Pork Short Ribs (豆豉蒸排骨)
Sichuan Chili Oil (四川辣油)
Sichuan Fermented Pickles (四川泡菜)
Mini Bao (小蒸包)
Celtuce Pickle (醬菜心)
Beijing Zhajiang Mian (老北京炸醬麵)
Sichuan Ma La Soup Base (麻辣鍋底)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Luosong Soup (羅宋湯)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fujian Spring Roll (福建潤餅)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Chili Oil Wonton (紅油抄手)
Oyster Omelet (海蠣煎)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Red Cooked Pork II (紅燒肉)
Crispy Fried Oysters (酥炸生蠔)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Stir-Fried Potato and Eggplant (地三鮮)
Garlic Cucumber Salad (涼拌黃瓜)
Five-Spice Cured Bacon (五香臘肉)
Clear Stock (清湯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Fried Milk Custard (脆炸牛奶)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Moo Goo Gai Pan (蘑菇雞片)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
YuXiang Stir-fry Pork (魚香肉絲)
Braised Abalone (原汁燜鮑魚)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Savory Pork Mooncake (鮮肉月餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Beet Puffs (甜菜絲餅)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Dan Dan Noodles (擔擔麵)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
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