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Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Luosong Soup (羅宋湯)
Stir-Fried Potato and Eggplant (地三鮮)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fujian Spring Roll (福建潤餅)
Oyster Omelet (海蠣煎)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Smiling Sesame Balls (笑口棗)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Moo Goo Gai Pan (蘑菇雞片)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Beijing Zhajiang Mian (老北京炸醬麵)
Fried Eggs with Soy Sauce (荷包蛋)
Steamed Pork Short Ribs (豆豉蒸排骨)
Mini Bao (小蒸包)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Sichuan Fermented Pickles (四川泡菜)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Sichuan Ma La Soup Base (麻辣鍋底)
Red Bean Paste Meringue Dumpling (高力豆沙)
Red Cooked Pork II (紅燒肉)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Celtuce Pickle (醬菜心)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Five-Spice Cured Bacon (五香臘肉)
Steam Clay Pot Chicken Soup (汽鍋雞)
Crispy Fried Oysters (酥炸生蠔)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Red Cooked Pork (紅燒肉)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Beet Puffs (甜菜絲餅)
Steamed Sea Bass ((清蒸魚)
Dan Dan Noodles (擔擔麵)
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