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Egg Dumplings (鮮肉蛋餃)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Mini Bao (小蒸包)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sichuan Ma La Soup Base (麻辣鍋底)
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)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Sichuan Chili Oil (四川辣油)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Steam Clay Pot Chicken Soup (汽鍋雞)
Fried Milk Custard (脆炸牛奶)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Sweet Loquat Soup (川貝枇杷湯)
Cold Braised Carp (五香酥魚)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
General Tso’s Chicken (左宗棠雞)
Red Bean Paste Meringue Dumpling (高力豆沙)
Fujian Spring Roll (福建潤餅)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Red Cooked Pork II (紅燒肉)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Luosong Soup (羅宋湯)
Clear Stock (清湯)
Red Cooked Pork (紅燒肉)
Dan Dan Noodles (擔擔麵)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Crispy Fried Oysters (酥炸生蠔)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Moo Goo Gai Pan (蘑菇雞片)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Stir-Fried Potato and Eggplant (地三鮮)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Steamed Pork Short Ribs (豆豉蒸排骨)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Celtuce Pickle (醬菜心)
Sichuan Fermented Pickles (四川泡菜)
Stir-fry Pepper Steak (青椒牛肉絲)
Braised Abalone (原汁燜鮑魚)
Five-Spice Cured Bacon (五香臘肉)
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