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Celtuce Pickle (醬菜心)
General Tso’s Chicken (左宗棠雞)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Cold Braised Carp (五香酥魚)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Steamed Sea Bass ((清蒸魚)
Sichuan Fermented Pickles (四川泡菜)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Fried Eggs with Soy Sauce (荷包蛋)
Luosong Soup (羅宋湯)
Red Bean Paste Meringue Dumpling (高力豆沙)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Egg Dumplings (鮮肉蛋餃)
Sichuan Chili Oil Wonton (紅油抄手)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Garlic Cucumber Salad (涼拌黃瓜)
Steam Clay Pot Chicken Soup (汽鍋雞)
Mini Bao (小蒸包)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Red Cooked Pork II (紅燒肉)
Braised Abalone (原汁燜鮑魚)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Dan Dan Noodles (擔擔麵)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Clear Stock (清湯)
YuXiang Stir-fry Pork (魚香肉絲)
Crispy Fried Oysters (酥炸生蠔)
Smiling Sesame Balls (笑口棗)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
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)
Moo Goo Gai Pan (蘑菇雞片)
Vegetarian Shark Fin Soup (素魚翅羮)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Fried Milk Custard (脆炸牛奶)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
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