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Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Sweet Loquat Soup (川貝枇杷湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Sichuan Fermented Pickles (四川泡菜)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Mini Bao (小蒸包)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Fujian Spring Roll (福建潤餅)
Steamed Pork Short Ribs (豆豉蒸排骨)
Steamed Sea Bass ((清蒸魚)
Braised Abalone (原汁燜鮑魚)
Five-Spice Cured Bacon (五香臘肉)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Moo Goo Gai Pan (蘑菇雞片)
Clear Stock (清湯)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Luosong Soup (羅宋湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Savory Pork Mooncake (鮮肉月餅)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Red Bean Paste Meringue Dumpling (高力豆沙)
Fried Eggs with Soy Sauce (荷包蛋)
Red Cooked Pork II (紅燒肉)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Sichuan Chili Oil (四川辣油)
Garlic Cucumber Salad (涼拌黃瓜)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Stir-fry Pepper Steak (青椒牛肉絲)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Fried Milk Custard (脆炸牛奶)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
YuXiang Stir-fry Pork (魚香肉絲)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Dan Dan Noodles (擔擔麵)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
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)
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