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Celtuce Pickle (醬菜心)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Egg Dumplings (鮮肉蛋餃)
Steam Clay Pot Chicken Soup (汽鍋雞)
General Tso’s Chicken (左宗棠雞)
Steamed Sea Bass ((清蒸魚)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Cold Braised Carp (五香酥魚)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Dan Dan Noodles (擔擔麵)
Steamed Pork Short Ribs (豆豉蒸排骨)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Fujian Spring Roll (福建潤餅)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Luosong Soup (羅宋湯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Oyster Omelet (海蠣煎)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Savory Pork Mooncake (鮮肉月餅)
Beet Puffs (甜菜絲餅)
Smiling Sesame Balls (笑口棗)
YuXiang Stir-fry Pork (魚香肉絲)
Clear Stock (清湯)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Mini Bao (小蒸包)
Moo Goo Gai Pan (蘑菇雞片)
Red Cooked Pork (紅燒肉)
Sichuan Chili Oil (四川辣油)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Red Cooked Pork II (紅燒肉)
Crispy Fried Oysters (酥炸生蠔)
Beijing Zhajiang Mian (老北京炸醬麵)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Garlic Cucumber Salad (涼拌黃瓜)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Sichuan Fermented Pickles (四川泡菜)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
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