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Luosong Soup (羅宋湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Clear Stock (清湯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Sichuan Chili Oil Wonton (紅油抄手)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Fried Eggs with Soy Sauce (荷包蛋)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Red Cooked Pork (紅燒肉)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Red Bean Paste Meringue Dumpling (高力豆沙)
Dan Dan Noodles (擔擔麵)
Crispy Fried Oysters (酥炸生蠔)
Savory Pork Mooncake (鮮肉月餅)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
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)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Sweet Loquat Soup (川貝枇杷湯)
Sichuan Chili Oil (四川辣油)
Red Cooked Pork II (紅燒肉)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Cold Braised Carp (五香酥魚)
Sichuan Ma La Soup Base (麻辣鍋底)
Steamed Sea Bass ((清蒸魚)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Beijing Zhajiang Mian (老北京炸醬麵)
Moo Goo Gai Pan (蘑菇雞片)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Braised Abalone (原汁燜鮑魚)
Steamed Pork Short Ribs (豆豉蒸排骨)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-Fried Potato and Eggplant (地三鮮)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Fujian Spring Roll (福建潤餅)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Garlic Cucumber Salad (涼拌黃瓜)
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