香辣芙蓉魚(yú) ：Spicy Fish Filets with Egg White 臘肉炒香干 ：Sautéed Preserved Pork with Dried Tofu Slices 干煸扁豆 ：Dry-Fried French Beans 青椒牛肉 ：Sautéed Beef with Pepper and Onions 麻婆豆腐 ：Mapo Tofu （Stir-Fried Tofu in Hot Sauce） 上海酸辣湯 ：Hot and Sour Soup, Shanghai Style 尖椒炒肥腸 ：Fried Pork Intestines with Hot Pepper 涼拌黃瓜 ：Cucumber in Sauce 清炒豆尖 ：Sautéed Bean Sprouts 干煸牛肉絲 ：Sautéed Shredded Beef in Chili Sauce 香辣肚塊 ：Stir-Fried Pork Tripe Slices with Chili 芹菜肉絲 ：Sautéed Shredded Pork with Celery 干鍋雞胗 ：Griddle Cooked Chicken Gizzard 梅菜扣肉煲 ：Steamed Pork with Preserved Vegetable en Casserole 酸菜龍抄手 ：Wonton Soup with Preserved Vegetable 清蒸熏魚(yú) ：Steamed Smoked Haddock 紅燜羊肉 ：Stewed Lamb in Brown Sauce 辣白菜炒牛肉 ：Sautéed Beef with Cabbage in Chili Sauce 老火燉湯/每日例湯 ：Soup of the Day 賽海蜇拌火鴨絲 ：Shredded Roast Duck with White Fungus 豆瓣全魚(yú) ：Fried Whole Fish Dressed with Spicy Bean Sauce 椒鹽基圍蝦 ：Deep-Fried Shrimps with Spicy Salt 蒜茸腰片 ：Sautéed Pork Kidney with Mashed Garlic 鹽焗雞 ：Baked Chicken in Salt 九轉(zhuǎn)大腸 ：Braised Intestines in Brown Sauce 茄汁魚(yú)片 ：Fish Filets with Tomato Sauce 咖喱豆腐 ：Curry Tofu 田園素小炒 ：Vegetarian's Delight 蔥油潑石斑魚(yú) ：Steamed Sea Bass with Scallion Oil 西紅柿雞蛋湯 ：Tomato and Egg Soup 清炒荷蘭豆 ：Sautéed Snow Peas 尖椒里脊絲 ：Fried Shredded Pork Filet with Hot Pepper 紅燒鮑魚(yú) ：Braised Abalone 兩蝦豆腐 ：Braised Tofu with Shrimps and Shrimp Roe 砂鍋魚(yú)頭豆腐 ：Stewed Fish Head with Tofu in Pottery Pot 蒜茸大蝦 ：Grilled King Prawns with Garlic, Herb and Butter 松田青豆 ：Songtian Green Beans 孜然辣汁燜牛腩 ：Braised Beef Brisket with Cumin 泰式豆腐 ：Braised Tofu in Thai Sauce 泡椒甲魚(yú) ：Turtle with Pickled Peppers 川味紅湯雞 ：Chicken in Hot Spicy Sauce, Sichuan Style 原罐小排翅 ：Shark's Fin in Soup 芋頭蒸排骨 ：Steamed Spare Ribs with Taro 紅燒排翅 ：Braised Superior Shark's Fin in Brown Sauce 干煸苦瓜 ：Sautéed Bitter Melon 紅燒日本豆腐 ：Braised Japanese Tofu with Vegetables 貴妃雞 ：Chicken Wings and Legs with Brown Sauce 青椒肉絲 ：Sautéed Shredded Pork with Green Pepper 紅燒羊肉 ：Braised Lamb in Brown Sauce 油燜大蝦 ：Braised Prawns 椒鹽茄子丁 ：Deep-Fried Diced Eggplant with Spicy Salt 香糟焗龍蝦 ：Baked Lobster in Rice Wine Sauce 金瓜東坡肉 ：Braised Dongpo Pork with Melon 魚(yú)香茄子煲 ：Yu-Shiang Eggplant en Casserole （Sautéed with Spicy Garlic Sauce） 冬菜扣肉 ：Braised Pork with Preserved Vegetables 蘆筍雞片 ：Sautéed Chicken Slices with Green Asparagus 清蒸閘蟹 ：Steamed River Crab 蒜茸海帶絲 ：Sliced Kelp in Garlic Sauce 紫菜蛋花湯 ：Seaweed and Egg Soup 薰衣草茶 ：Lavender Tea 甲魚(yú)燒肉 ：Braised Turtle with Diced Pork 紅燜羊排 ：Braised Lamb Chops with Carrots 麻辣牛肚 ：Spicy Ox Tripe 桂花炒魚(yú)翅 ：Sautéed Shark's Fin with Crab Meat and Bean Sprouts 籠仔剁椒牛蛙 ：Steamed Bullfrog with Chili Pepper 蔥燒魚(yú)片 ：Braised Fish Filets with Scallion 蟹肉絲瓜 ：Sautéed Crab Meat with Sponge Gourd 野山紅炒木耳 ：Sautéed Black Fungus with Red Pepper 油爆蝦 ：Stir-Fried Shrimps 燒椒皮蛋 ：Preserved Eggs with Chili 香辣手撕茄子 ：Eggplant with Chili Oil 魚(yú)香肉絲 ：Yu-Shiang Shredded Pork （Sautéed with Spicy Garlic Sauce） 臘肉炒香芹 ：Sautéed Preserved Pork with Celery 酸辣鯰魚(yú) ：Hot and Sour Catfish 宮保雞丁 ：Kung Pao Chicken 日式蒸豆腐 ：Steamed Tofu。 紅扒肘子 ：Braised Pork Hock in Brown Sauce 紅燒帶魚(yú) ：Braised Ribbonfish in Brown Sauce 魚(yú)香炒鱔絲 ：Yu-Shiang Shredded Eel （Sautéed with Spicy Garlic Sauce） 蒜香燴肥腸 ：Braised Pork Intestines with Mashed Garlic 洋蔥牛柳絲 ：Sautéed Shredded Beef with Onion 韭黃鱔片 ：Sautéed Eel Slices with Hotbed Chives 火爆腰花 ：Sautéed Pig's Kidney 干燒牛肉 ：Dry-Braised Shredded Beef, Sichuan Style 蔥油鵝肝 ：Goose Liver with Scallion and Chili Oil 番茄蛋花湯 ：Tomato and Egg Soup 什菌炒紅燒肉 ：Sautéed Diced Pork with Assorted Mushrooms 川味小炒 ：Shredded Pork with Vegetables, Sichuan Style 汽鍋雞翅 ：Steam Pot Chicken Wings 黃燜魚(yú)翅 ：Braised Shark's Fin in Yellow Wine Sauce 尖椒香芹牛肉絲 ：Sautéed Shredded Beef with Hot Pepper and Celery 煎釀鮮茄子 ：Fried Eggplant Stuffed with Pork and Shrimp 珊瑚筍尖 ：Sweet and Sour Bamboo Shoots 蔥燒黑木耳 ：Sautéed Black Fungus with Scallion 紅燴牛肉 ：Beef Stew 紅燒獅子頭 ：Stewed Pork Ball in Brown Sauce 魚(yú)香牛肉 ：Yu-Shiang Beef （Sautéed with Spicy Garlic Sauce） 辣白菜炒五花肉 ：Sautéed Streaky Pork with Cabbage in Chili Sauce 小炒脆骨 ：Sautéed Gristles 香椿豆腐 ：Tofu with Chinese Toon 紅燒毛芋頭 ：Braised Taro in Brown Sauce 毛家紅燒肉 ：Braised Pork，Mao's Family Style 清蒸武昌魚(yú) ：Steamed Wuchang Fish 泰式辣椒炒蝦仁 ：Sautéed Shrimps with Chili, Thai Style 干豆角回鍋肉 ：Sautéed Spicy Pork with Dried Beans 太白竹簍蝦 ：Taibai Prawns in Bamboo Basket 菜心炒肉片 ：Sautéed Pork Slices with Shanghai Greens 鯰魚(yú)燒茄子 ：Braised Cat Fish with Eggplant 糖醋全魚(yú) ：Sweet and Sour Whole Fish 鮮菇炒牛肉 ：Sautéed Beef with Fresh Mushrooms 紅燒甲魚(yú) ：Braised Turtle in Brown Sauce 湘味回鍋肉 ：Sautéed Pork with Pepper, Hunan Style 蘿卜干臘肉 ：Sautéed Preserved Pork with Dried Radish 砂鍋魚(yú)頭 ：Fish Head en Casserole 家鄉(xiāng)小炒肉 ：Sautéed Beef Filet, Country Style 干鍋黃牛肉 ：Griddle Cooked Beef and Wild Mushrooms 醋椒活桂魚(yú) ：Consommé of Mandarin Fish with Vinegar and Pepper, Live Style 清炒紅菜苔 ：Sautéed Chinese Kale 韭菜炒豆干 ：Sautéed Leek with Dried Tofu 小炒臘牛肉 ：Sautéed Preserved Beef with Leek and Pepper 燴蒜香肚絲 ：Braised Pork Tripe Shreds with Mashed Garlic in Sauce 叫化雞 ：Beggars Chicken （Baked Chicken） 醬燒排骨 ：Braised Spare Ribs in Brown Sauce 欖菜肉菘炒四季豆 ：Sautéed French Beans with Minced Pork and Olive Pickles 鮑汁扣東坡肉 ：Braised Dongpo Pork with Abalone Sauce 蔥爆肥牛 ：Sautéed Beef with Scallion 酸菜魚(yú) ：Boiled Fish with Pickled Cabbage and Chili