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Red Bean Paste Meringue Dumpling (高力豆沙)
Beijing Zhajiang Mian (老北京炸醬麵)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Red Cooked Pork II (紅燒肉)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Crispy Fried Oysters (酥炸生蠔)
Savory Pork Mooncake (鮮肉月餅)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fried Milk Custard (脆炸牛奶)
Fujian Spring Roll (福建潤餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Oyster Omelet (海蠣煎)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Garlic Cucumber Salad (涼拌黃瓜)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Smiling Sesame Balls (笑口棗)
Stir-Fried Potato and Eggplant (地三鮮)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Clear Stock (清湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Five-Spice Cured Bacon (五香臘肉)
Sweet Loquat Soup (川貝枇杷湯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Beet Puffs (甜菜絲餅)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Braised Abalone (原汁燜鮑魚)
Sichuan Chili Oil (四川辣油)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Luosong Soup (羅宋湯)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Egg Dumplings (鮮肉蛋餃)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Mini Bao (小蒸包)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Celtuce Pickle (醬菜心)
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