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Garlic Cucumber Salad (涼拌黃瓜)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Cold Braised Carp (五香酥魚)
Vegetarian Shark Fin Soup (素魚翅羮)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Fried Milk Custard (脆炸牛奶)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Five-Spice Cured Bacon (五香臘肉)
YuXiang Stir-fry Pork (魚香肉絲)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Dan Dan Noodles (擔擔麵)
Red Cooked Pork (紅燒肉)
Savory Pork Mooncake (鮮肉月餅)
Smiling Sesame Balls (笑口棗)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Steam Clay Pot Chicken Soup (汽鍋雞)
Sichuan Chili Oil (四川辣油)
General Tso’s Chicken (左宗棠雞)
Mini Bao (小蒸包)
Stir-Fried Potato and Eggplant (地三鮮)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Steamed Sea Bass ((清蒸魚)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Steamed Pork Short Ribs (豆豉蒸排骨)
Sichuan Fermented Pickles (四川泡菜)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Red Cooked Pork II (紅燒肉)
Beijing Zhajiang Mian (老北京炸醬麵)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Luosong Soup (羅宋湯)
Fried Eggs with Soy Sauce (荷包蛋)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Beet Puffs (甜菜絲餅)
Egg Dumplings (鮮肉蛋餃)
Oyster Omelet (海蠣煎)
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