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
Egg Dumplings (鮮肉蛋餃)
Celtuce Pickle (醬菜心)
Clear Stock (清湯)
Fried Eggs with Soy Sauce (荷包蛋)
Garlic Cucumber Salad (涼拌黃瓜)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Stir-fry Pepper Steak (青椒牛肉絲)
Crispy Fried Oysters (酥炸生蠔)
Fried Milk Custard (脆炸牛奶)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Steamed Pork Short Ribs (豆豉蒸排骨)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Steamed Sea Bass ((清蒸魚)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
General Tso’s Chicken (左宗棠雞)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Stir-Fried Potato and Eggplant (地三鮮)
Fujian Spring Roll (福建潤餅)
Smiling Sesame Balls (笑口棗)
Red Cooked Pork (紅燒肉)
Savory Pork Mooncake (鮮肉月餅)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Steam Clay Pot Chicken Soup (汽鍋雞)
Red Bean Paste Meringue Dumpling (高力豆沙)
Cold Braised Carp (五香酥魚)
Beijing Zhajiang Mian (老北京炸醬麵)
Beet Puffs (甜菜絲餅)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Vegetarian Shark Fin Soup (素魚翅羮)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
YuXiang Stir-fry Pork (魚香肉絲)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Mini Bao (小蒸包)
Sichuan Chili Oil (四川辣油)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Dan Dan Noodles (擔擔麵)
Sichuan Ma La Soup Base (麻辣鍋底)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Braised Abalone (原汁燜鮑魚)
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