All
Beijing
Cantonese
Dongbei
Fujian
Haipai
Home-Style
Hunan
Modern Chinese
Shanghai
Sichuan
Yunnan
Zhejiang
General Tso’s Chicken (左宗棠雞)
Sichuan Fermented Pickles (四川泡菜)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Red Cooked Pork II (紅燒肉)
Egg Dumplings (鮮肉蛋餃)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sichuan Chili Oil (四川辣油)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Steamed Pork Short Ribs (豆豉蒸排骨)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Beet Puffs (甜菜絲餅)
Sichuan Ma La Soup Base (麻辣鍋底)
Steamed Sea Bass ((清蒸魚)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
YuXiang Stir-fry Pork (魚香肉絲)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Potato and Eggplant (地三鮮)
Sichuan Chili Oil Wonton (紅油抄手)
Garlic Cucumber Salad (涼拌黃瓜)
Five-Spice Cured Bacon (五香臘肉)
Crispy Fried Oysters (酥炸生蠔)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Cold Braised Carp (五香酥魚)
Braised Abalone (原汁燜鮑魚)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Fried Milk Custard (脆炸牛奶)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Steam Clay Pot Chicken Soup (汽鍋雞)
Moo Goo Gai Pan (蘑菇雞片)
Vegetarian Shark Fin Soup (素魚翅羮)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Clear Stock (清湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
1
2