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
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Garlic Cucumber Salad (涼拌黃瓜)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Smiling Sesame Balls (笑口棗)
Savory Pork Mooncake (鮮肉月餅)
Sichuan Fermented Pickles (四川泡菜)
General Tso’s Chicken (左宗棠雞)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Beet Puffs (甜菜絲餅)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Celtuce Pickle (醬菜心)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Red Cooked Pork (紅燒肉)
Stir-fry Pepper Steak (青椒牛肉絲)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Clear Stock (清湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Mini Bao (小蒸包)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Red Cooked Pork II (紅燒肉)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Fujian Spring Roll (福建潤餅)
YuXiang Stir-fry Pork (魚香肉絲)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Sichuan Chili Oil Wonton (紅油抄手)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Oyster Omelet (海蠣煎)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Fried Milk Custard (脆炸牛奶)
Egg Dumplings (鮮肉蛋餃)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Dan Dan Noodles (擔擔麵)
Steam Clay Pot Chicken Soup (汽鍋雞)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Luosong Soup (羅宋湯)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Moo Goo Gai Pan (蘑菇雞片)
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