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Beet Puffs (甜菜絲餅)
Vegetarian Shark Fin Soup (素魚翅羮)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-fry Pepper Steak (青椒牛肉絲)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Sichuan Chili Oil (四川辣油)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Cold Braised Carp (五香酥魚)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Red Bean Paste Meringue Dumpling (高力豆沙)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Dan Dan Noodles (擔擔麵)
Sichuan Chili Oil Wonton (紅油抄手)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-Fried Potato and Eggplant (地三鮮)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Oyster Omelet (海蠣煎)
Beijing Zhajiang Mian (老北京炸醬麵)
Fried Eggs with Soy Sauce (荷包蛋)
Sweet Loquat Soup (川貝枇杷湯)
Moo Goo Gai Pan (蘑菇雞片)
Fried Milk Custard (脆炸牛奶)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Savory Pork Mooncake (鮮肉月餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Red Cooked Pork II (紅燒肉)
Smiling Sesame Balls (笑口棗)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
YuXiang Stir-fry Pork (魚香肉絲)
Clear Stock (清湯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Fujian Spring Roll (福建潤餅)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sichuan Fermented Pickles (四川泡菜)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Crispy Fried Oysters (酥炸生蠔)
Celtuce Pickle (醬菜心)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Braised Abalone (原汁燜鮑魚)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
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