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Garlic Cucumber Salad (涼拌黃瓜)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Clear Stock (清湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Moo Goo Gai Pan (蘑菇雞片)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Egg Dumplings (鮮肉蛋餃)
Sichuan Chili Oil Wonton (紅油抄手)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Beijing Zhajiang Mian (老北京炸醬麵)
Cold Braised Carp (五香酥魚)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Fried Eggs with Soy Sauce (荷包蛋)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Fried Milk Custard (脆炸牛奶)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Beet Puffs (甜菜絲餅)
Sichuan Fermented Pickles (四川泡菜)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Crispy Fried Oysters (酥炸生蠔)
Steamed Sea Bass ((清蒸魚)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Red Bean Paste Meringue Dumpling (高力豆沙)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Savory Pork Mooncake (鮮肉月餅)
Mini Bao (小蒸包)
Sichuan Chili Oil (四川辣油)
Fujian Spring Roll (福建潤餅)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Smiling Sesame Balls (笑口棗)
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