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Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Crispy Fried Oysters (酥炸生蠔)
Oyster Omelet (海蠣煎)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Fried Eggs with Soy Sauce (荷包蛋)
Egg Dumplings (鮮肉蛋餃)
Steamed Sea Bass ((清蒸魚)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Red Cooked Pork (紅燒肉)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
YuXiang Stir-fry Pork (魚香肉絲)
Fujian Spring Roll (福建潤餅)
Sichuan Ma La Soup Base (麻辣鍋底)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Beijing Zhajiang Mian (老北京炸醬麵)
Red Cooked Pork II (紅燒肉)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Fried Milk Custard (脆炸牛奶)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Savory Pork Mooncake (鮮肉月餅)
Stir-fry Pepper Steak (青椒牛肉絲)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Steamed Pork Short Ribs (豆豉蒸排骨)
Moo Goo Gai Pan (蘑菇雞片)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Mini Bao (小蒸包)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
General Tso’s Chicken (左宗棠雞)
Five-Spice Cured Bacon (五香臘肉)
Celtuce Pickle (醬菜心)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Beet Puffs (甜菜絲餅)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Chili Oil (四川辣油)
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