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Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Beijing Zhajiang Mian (老北京炸醬麵)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Red Bean Paste Meringue Dumpling (高力豆沙)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Steamed Pork Short Ribs (豆豉蒸排骨)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Clear Stock (清湯)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Oyster Omelet (海蠣煎)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sichuan Chili Oil Wonton (紅油抄手)
Red Cooked Pork (紅燒肉)
Sichuan Fermented Pickles (四川泡菜)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Sichuan Ma La Soup Base (麻辣鍋底)
Savory Pork Mooncake (鮮肉月餅)
Vegetarian Shark Fin Soup (素魚翅羮)
Cold Braised Carp (五香酥魚)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Sichuan Chili Oil (四川辣油)
Sweet Loquat Soup (川貝枇杷湯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Garlic Cucumber Salad (涼拌黃瓜)
Crispy Fried Oysters (酥炸生蠔)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Egg Dumplings (鮮肉蛋餃)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Braised Abalone (原汁燜鮑魚)
Stir-Fried Potato and Eggplant (地三鮮)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Fried Eggs with Soy Sauce (荷包蛋)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Dan Dan Noodles (擔擔麵)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
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