| 內容註: |
CH1, 四川菜簡介 Introduction of Sichuan Cuisine - - CH2, 棒棒雞 Bang Bang chicken - - CH3, 成都子雞 Saute'ed Chicken - - CH4, 宮保雞丁 Chicken with Gong-Bao Sauce - - CH5, 樟茶鴨 Camphor and Tea Leaves Smoked Duck - - CH6, 回鍋肉 Double Cooked Pork - - CH7, 蒜泥白肉 Sliced Pork with Garlic Sauce - - CH8, 魚香肉絲 Pork Strings with Yu-Xiang Sauce - - CH9, 小籠粉蒸排骨 Steamed Spareribs with Flavored Rice Powder - - CH10, 川味紅燒牛肉 Stewed Beef - - CH11, 魚香牛脯 Stewed Beef with Yu-Xiang Sauce - - CH12, 乾煽牛肉絲 Shredded Beef - - CH13, 紅油腰片州 Kidney with Hot Red Sauce - - CH14, 五味明蝦片 Cold Sliced Prawn Salad with Five Kinds of Sauce - - CH15, 蝦仁鍋耙 Popped Rice with Shrimp - - CH16, 乾燒蝦仁 Dry-cooked Shrimp with Hot Sauce - - CH17, 宮保魷魚捲 Squid Rolls with Gong-Bao Sauce - - CH18, 雙味魚捲 Fish Rolls with Two Flavors - - CH19, 辣豆瓣魚 Carp with Hot Bean Sauce - - CH20, 豆酥鯧魚 Steamed Fish with Yellow Bean Sauce - - CH21, 麻辣鱔片 Stir-fried Baby Eel with Hot Spicy Sauce - - CH22, 泡椒河鰻 Braised Eel with Pickled Hot Red Pepper - - CH23, 家常海參 Sea Cucumber with Jia-Chang Sauce - - CH24, 屑子烘蛋 Minced Pork on Egg Omelet - - CH25, 麻婆豆腐 Ma-Po's - - CH26, 家常豆腐 Saute'ed Bean Curd with Jia-Chang Sauce - - CH27, 口袋豆腐 Saute'ed Bean Curd Balls - - CH28, 魚香茄莢 Stuffed Eggplants with Yu-xiang Sauce - - CH29, 乾煸四季豆 Dry-cooked String Beans - - CH30, 糖醋白菜 Sweet and sour cabbage - - CH31, 麻辣黃瓜 Sichuan Cucumber Salad - - CH32, 麻辣豆魚 Bean Sprouts Rolls with Chili Sauce - - CH33, 四川泡菜 Sichuan Pickles - - CH34, 紅油抄手 Won-ton with Hot Red Sauce - - CH35, 擔擔麵 Sichuan Style Booth Noodles - - CH36, 川味雞絲涼麵 Cold Noodles - - CH37, 江浙菜簡介 Introduction of Jiangzhe Cuisine - - CH38, 醉雞 Wined Chicken - - CH39, 叫化雞 Beggar Roast Chicken - - CH40, 雙冬扒雞翅 Chiclen Wings with Mushrooms ＆ Bamboo Shoots - - CH41, 鹽水鴨 Spiced Duck cold cuts - - CH42, 油淋鴿子 Deep-fried Pigeon - - CH43, 鎮江肴肉 Jellied Pork - - CH44, 走油扣肉 Mold Pork in Brown Sauce - - CH45, 蜜汁火腿 Honeydew Ham - - CH46, 無錫肉骨頭 Braised Pork Spareribs - - CH47, 砂鍋獅子頭 Stewed Meatballs in Casserole - - CH48, 荷葉粉蒸排骨 Steamed Spareribs in Lotus Leaves - - CH49, 稀滷蹄筋 Minced Meat with Pork Tendon - - CH50, 油爆河蝦 Deep-fried River Shrimp - - CH51, 拌海蜇絲 Shredded Jellyfish Salad - - CH52, 清炸蝦球 Deep-fried Shrimp Balls - - CH53, 茄汁明蝦 Prawns with Tomato Sauce - - CH54, 三色明蝦片 Saute'ed Tri-Color Sliced Prawns - - CH55, 醬爆青蟹 Stir-fried Crab with Sweet Soybean Sauce - - CH56, 蘇式燻魚 Spicy Fish Slices - - CH57, 紅燒划水 Braised Fish Tail in Brown Sauce - - CH58, 松鼠黃魚 Sweet and Sour Boneless Fish - - CH59, 黃魚兩吃 Two Ways Yellow Croaker - - CH60, 蔥靠鯽魚 Braised Gold Carp with Green Onion - - CH61, 清蒸魚時魚 Steamed Shad - - CH62, 西湖醋魚 West Lake Fish - - CH63, 砂鍋魚頭 Stewed Fish Head in Casserole - - CH64, 太湖脆鱔 Deep-fried Sweet Baby Eel - - CH65, 酥炸桃仁 Sweet Candied Walnuts - - CH66, 鍋燒河鰻 Stewed Eel with Chestnuts - - CH67, 紅燒甲魚 Stewed Turtle with Brown Sauce - - CH68, 雞包翅 Stuffed Chicken with Shark'ed Fin Soup - - CH69, 全家福 Assorted Meats with Brown Sauce - - CH70, 蝦子大烏參 Sea Cucumbers with Shrimp Roe - - CH71, 蟹黃菜心 Crab Meat with Green Cabbage - - CH72, 薺菜冬筍 Sliced Bamboo Shoots with Vegetable - - CH73, 奶油白菜 Cabbage with Cream Sauce - - CH74, 燴素什錦 Assorted Vegetable in Light Sauce - - CH75, 紅燒烤麩 Stewed wheat Glutens with Brown Sauce - - CH76, 干貝蘿蔔球 Turnip Balls with Scallop Sauce - - CH77, 扣三絲 Mold Tri-Color Soup - - CH78, 兩筋一湯 Two Kinds of Stuffed Meatballs in Soup - - CH79, 雞火干絲湯 Bean Curd Shreds with Chicken ＆ Ham Soup - - CH80, 寧式黃魚羹 Fish Potage - - CH81, 春捲 Egg Rolls - - CH82, 豆沙鍋餅 Sweet Bean Paste Pancake - - CH83, 糯米燒賣 Glutinous Rice Shao-Mai - - CH84, 桂花甜藕 Stuffed Lotus Roots - - CH85, 紅豆鬆糕 Steamed Red Bean Cake - - CH86, 松子芝麻糊 sweet Sesame Seeds Cream Soup - - CH87, 什錦兩面黃 Assorted Chao-Mian - - |