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
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Red Cooked Pork II (紅燒肉)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Oyster Omelet (海蠣煎)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Five-Spice Cured Bacon (五香臘肉)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Stir-Fried Potato and Eggplant (地三鮮)
Red Bean Paste Meringue Dumpling (高力豆沙)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Braised Abalone (原汁燜鮑魚)
Dan Dan Noodles (擔擔麵)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Crispy Fried Oysters (酥炸生蠔)
Beijing Zhajiang Mian (老北京炸醬麵)
Vegetarian Shark Fin Soup (素魚翅羮)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-fry Pepper Steak (青椒牛肉絲)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sichuan Chili Oil Wonton (紅油抄手)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Beet Puffs (甜菜絲餅)
Steamed Sea Bass ((清蒸魚)
Moo Goo Gai Pan (蘑菇雞片)
Fried Eggs with Soy Sauce (荷包蛋)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Sweet Loquat Soup (川貝枇杷湯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Cold Braised Carp (五香酥魚)
Fujian Spring Roll (福建潤餅)
Celtuce Pickle (醬菜心)
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