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Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Celtuce Pickle (醬菜心)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Moo Goo Gai Pan (蘑菇雞片)
YuXiang Stir-fry Pork (魚香肉絲)
Mini Bao (小蒸包)
Clear Stock (清湯)
Sichuan Chili Oil (四川辣油)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Steamed Pork Short Ribs (豆豉蒸排骨)
Smiling Sesame Balls (笑口棗)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
General Tso’s Chicken (左宗棠雞)
Fried Milk Custard (脆炸牛奶)
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-Fried Potato and Eggplant (地三鮮)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Savory Pork Mooncake (鮮肉月餅)
Dan Dan Noodles (擔擔麵)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Braised Abalone (原汁燜鮑魚)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Cold Braised Carp (五香酥魚)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Sichuan Ma La Soup Base (麻辣鍋底)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Crispy Fried Oysters (酥炸生蠔)
Egg Dumplings (鮮肉蛋餃)
Vegetarian Shark Fin Soup (素魚翅羮)
Steamed Sea Bass ((清蒸魚)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Red Cooked Pork (紅燒肉)
Sichuan Chili Oil Wonton (紅油抄手)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Fujian Spring Roll (福建潤餅)
Oyster Omelet (海蠣煎)
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