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Braised Abalone (原汁燜鮑魚)
Red Cooked Pork (紅燒肉)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Sweet Loquat Soup (川貝枇杷湯)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Five-Spice Cured Bacon (五香臘肉)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
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)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Clear Stock (清湯)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Beet Puffs (甜菜絲餅)
Red Bean Paste Meringue Dumpling (高力豆沙)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
General Tso’s Chicken (左宗棠雞)
Garlic Cucumber Salad (涼拌黃瓜)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Cold Braised Carp (五香酥魚)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Beijing Zhajiang Mian (老北京炸醬麵)
Luosong Soup (羅宋湯)
Egg Dumplings (鮮肉蛋餃)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Stir-Fried Potato and Eggplant (地三鮮)
Sichuan Ma La Soup Base (麻辣鍋底)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Steamed Pork Short Ribs (豆豉蒸排骨)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Steamed Sea Bass ((清蒸魚)
Sichuan Chili Oil (四川辣油)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Fried Eggs with Soy Sauce (荷包蛋)
Fried Milk Custard (脆炸牛奶)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Smiling Sesame Balls (笑口棗)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Dan Dan Noodles (擔擔麵)
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