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Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
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)
Steamed Sea Bass ((清蒸魚)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Clear Stock (清湯)
General Tso’s Chicken (左宗棠雞)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Beet Puffs (甜菜絲餅)
Five-Spice Cured Bacon (五香臘肉)
Stir-fry Pepper Steak (青椒牛肉絲)
Moo Goo Gai Pan (蘑菇雞片)
Oyster Omelet (海蠣煎)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Sichuan Chili Oil (四川辣油)
Sichuan Chili Oil Wonton (紅油抄手)
Fried Milk Custard (脆炸牛奶)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Luosong Soup (羅宋湯)
Crispy Fried Oysters (酥炸生蠔)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Potato and Eggplant (地三鮮)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Fujian Spring Roll (福建潤餅)
Braised Abalone (原汁燜鮑魚)
Fried Eggs with Soy Sauce (荷包蛋)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Sichuan Fermented Pickles (四川泡菜)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Steamed Pork Short Ribs (豆豉蒸排骨)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Garlic Cucumber Salad (涼拌黃瓜)
Red Cooked Pork (紅燒肉)
Red Cooked Pork II (紅燒肉)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Dan Dan Noodles (擔擔麵)
Beijing Zhajiang Mian (老北京炸醬麵)
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Celtuce Pickle (醬菜心)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
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