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Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
YuXiang Stir-fry Pork (魚香肉絲)
Cold Braised Carp (五香酥魚)
Steamed Pork Short Ribs (豆豉蒸排骨)
Crispy Fried Oysters (酥炸生蠔)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Sichuan Chili Oil Wonton (紅油抄手)
Luosong Soup (羅宋湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Mini Bao (小蒸包)
Egg Dumplings (鮮肉蛋餃)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Sweet Loquat Soup (川貝枇杷湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Beijing Zhajiang Mian (老北京炸醬麵)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Steam Clay Pot Chicken Soup (汽鍋雞)
General Tso’s Chicken (左宗棠雞)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Garlic Cucumber Salad (涼拌黃瓜)
Moo Goo Gai Pan (蘑菇雞片)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Red Bean Paste Meringue Dumpling (高力豆沙)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Sichuan Fermented Pickles (四川泡菜)
Crabmeat and Dill Dumplings (茴香蟹肉蒸餃)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sichuan Ma La Soup Base (麻辣鍋底)
Sichuan Chili Oil (四川辣油)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Oyster Omelet (海蠣煎)
Savory Pork Mooncake (鮮肉月餅)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Celtuce Pickle (醬菜心)
Fried Eggs with Soy Sauce (荷包蛋)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
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