All
Beijing
Cantonese
Dongbei
Fujian
Haipai
Home-Style
Hunan
Modern Chinese
Shanghai
Sichuan
Yunnan
Zhejiang
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-Fried Potato and Eggplant (地三鮮)
Savory Pork Mooncake (鮮肉月餅)
General Tso’s Chicken (左宗棠雞)
Five-Spice Cured Bacon (五香臘肉)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Fermented Pickles (四川泡菜)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Sichuan Chili Oil (四川辣油)
Steamed Pork Short Ribs (豆豉蒸排骨)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Cold Braised Carp (五香酥魚)
Luosong Soup (羅宋湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Oyster Omelet (海蠣煎)
Braised Abalone (原汁燜鮑魚)
Sichuan Chili Oil Wonton (紅油抄手)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Vegetarian Shark Fin Soup (素魚翅羮)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Egg Dumplings (鮮肉蛋餃)
Clear Stock (清湯)
Red Cooked Pork (紅燒肉)
Steamed Sea Bass ((清蒸魚)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
YuXiang Stir-fry Pork (魚香肉絲)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Crispy Fried Oysters (酥炸生蠔)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Beijing Zhajiang Mian (老北京炸醬麵)
Mini Bao (小蒸包)
Steam Clay Pot Chicken Soup (汽鍋雞)
Celtuce Pickle (醬菜心)
Beet Puffs (甜菜絲餅)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
1
2