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Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Sichuan Chili Oil (四川辣油)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Celtuce Pickle (醬菜心)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Crispy Fried Oysters (酥炸生蠔)
Sichuan Ma La Soup Base (麻辣鍋底)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Fried Eggs with Soy Sauce (荷包蛋)
Smiling Sesame Balls (笑口棗)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Braised Abalone (原汁燜鮑魚)
Vegetarian Shark Fin Soup (素魚翅羮)
Mini Bao (小蒸包)
Clear Stock (清湯)
YuXiang Stir-fry Pork (魚香肉絲)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
General Tso’s Chicken (左宗棠雞)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Beijing Zhajiang Mian (老北京炸醬麵)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Egg Dumplings (鮮肉蛋餃)
Luosong Soup (羅宋湯)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Dan Dan Noodles (擔擔麵)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Sichuan Chili Oil Wonton (紅油抄手)
Garlic Cucumber Salad (涼拌黃瓜)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Beet Puffs (甜菜絲餅)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Oyster Omelet (海蠣煎)
Red Cooked Pork II (紅燒肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Moo Goo Gai Pan (蘑菇雞片)
Steamed Sea Bass ((清蒸魚)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Sichuan Fermented Pickles (四川泡菜)
Red Cooked Pork (紅燒肉)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
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