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Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Red Bean Paste Meringue Dumpling (高力豆沙)
Beet Puffs (甜菜絲餅)
Dan Dan Noodles (擔擔麵)
Garlic Cucumber Salad (涼拌黃瓜)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Crispy Fried Oysters (酥炸生蠔)
Luosong Soup (羅宋湯)
Celtuce Pickle (醬菜心)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Steamed Pork Short Ribs (豆豉蒸排骨)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Smiling Sesame Balls (笑口棗)
Mini Bao (小蒸包)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
General Tso’s Chicken (左宗棠雞)
Egg Dumplings (鮮肉蛋餃)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Vegetarian Shark Fin Soup (素魚翅羮)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Braised Abalone (原汁燜鮑魚)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Red Cooked Pork (紅燒肉)
Fujian Spring Roll (福建潤餅)
Sichuan Ma La Soup Base (麻辣鍋底)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Oyster Omelet (海蠣煎)
Stir-fry Pepper Steak (青椒牛肉絲)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
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