Sichuan Ma La Soup Base (麻辣鍋底)
Red Cooked Pork II (紅燒肉)
Crisp-Fried Mushrooms with Sichuan Salt (川味椒鹽菰)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Five-Spice Cured Bacon (五香臘肉)
Stir-fried Mustard Green with Crabmeat (芥菜炒蟹肉)
Crispy Fried Oysters (酥炸生蠔)
Beet Puffs (甜菜絲餅)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Dan Dan Noodles (擔擔麵)
Fried Milk Custard (脆炸牛奶)
Moo Goo Gai Pan (蘑菇雞片)
Red Bean Paste Meringue Dumpling (高力豆沙)
Garlic Cucumber Salad (涼拌黃瓜)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
YuXiang Stir-fry Pork (魚香肉絲)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Luosong Soup (羅宋湯)
Stir-Fried Potato and Eggplant (地三鮮)
Smiling Sesame Balls (笑口棗)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Oyster Omelet (海蠣煎)
General Tso’s Chicken (左宗棠雞)
Braised Abalone (原汁燜鮑魚)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Clear Stock (清湯)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Fujian Spring Roll (福建潤餅)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Fried Eggs with Soy Sauce (荷包蛋)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Mini Bao (小蒸包)
Vegetarian Shark Fin Soup (素魚翅羮)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Steamed Pork Short Ribs (豆豉蒸排骨)
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