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General Tso’s Chicken (左宗棠雞)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Dan Dan Noodles (擔擔麵)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Vegetarian Shark Fin Soup (素魚翅羮)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Fried Eggs with Soy Sauce (荷包蛋)
Five-Spice Cured Bacon (五香臘肉)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Egg Dumplings (鮮肉蛋餃)
Steamed Sea Bass ((清蒸魚)
Garlic Cucumber Salad (涼拌黃瓜)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Red Cooked Pork II (紅燒肉)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Moo Goo Gai Pan (蘑菇雞片)
Savory Pork Mooncake (鮮肉月餅)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Oyster Omelet (海蠣煎)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Beijing Zhajiang Mian (老北京炸醬麵)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Sweet Loquat Soup (川貝枇杷湯)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Fried Milk Custard (脆炸牛奶)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Cold Braised Carp (五香酥魚)
Sichuan Chili Oil (四川辣油)
Beet Puffs (甜菜絲餅)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Mini Bao (小蒸包)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Braised Abalone (原汁燜鮑魚)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Stir-Fried Potato and Eggplant (地三鮮)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Red Bean Paste Meringue Dumpling (高力豆沙)
Crispy Fried Oysters (酥炸生蠔)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Steam Clay Pot Chicken Soup (汽鍋雞)
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