All
Beijing
Cantonese
Dongbei
Fujian
Haipai
Home-Style
Hunan
Modern Chinese
Shanghai
Sichuan
Yunnan
Zhejiang
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Dan Dan Noodles (擔擔麵)
Sichuan Fermented Pickles (四川泡菜)
YuXiang Stir-fry Pork (魚香肉絲)
Oyster Omelet (海蠣煎)
Egg Dumplings (鮮肉蛋餃)
Moo Goo Gai Pan (蘑菇雞片)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Cold Braised Carp (五香酥魚)
Fried Eggs with Soy Sauce (荷包蛋)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Red Cooked Pork II (紅燒肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
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)
Steam Clay Pot Chicken Soup (汽鍋雞)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Beijing Zhajiang Mian (老北京炸醬麵)
Steamed Sea Bass ((清蒸魚)
Fried Milk Custard (脆炸牛奶)
Celtuce Pickle (醬菜心)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Beet Puffs (甜菜絲餅)
Clear Stock (清湯)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Sichuan Chili Oil (四川辣油)
Crispy Fried Oysters (酥炸生蠔)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Mini Bao (小蒸包)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Braised Abalone (原汁燜鮑魚)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Sichuan Ma La Soup Base (麻辣鍋底)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Red Cooked Pork (紅燒肉)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
1
2