Cuisine

Wang, Wei. 1993, "Menu." American Economic Restaurant 1 (1): 2020-2026.

Asian Cuisine

佛跳墙
Buddha Jumps Over the Wall
Chinese Fujian

开水白菜
Steamed Cabbage in Consommé
Chinese
Sichuan

蟹酿橙
Crab-stuffed Orange
Chinese Huaiyang

辣子鸡
Spicy Chicken

Chinese Sichuan

红烧肉
Red Braised Pork Belly
Chinese

腌笃鲜
Yanduxian
Chinese Huaiyang

豆腐丸子
Tofu Meatball Soup
Chinese Huaiyang

蛤蜊蒸蛋
S
teamed Eggs with Clams
Chinese

蟹粉豆腐羹
Crab Meat with Tofu Soup
Chinese Huaiyang

干炸响铃
Deep-fried Bean Curd Roll
Chinese Huaiyang

芦笋炒带子
Stir-fried Scallop with Asparagus
Chinese Cantonese

红椒炒目鱼
Stir-fried Cuttlefish with Chilli
Chinese

片儿川
Noodle soup
Chinese Huaiyang

大排腰花拌川
Dried noodle
Chinese Huaiyang

三虾面
Noodle soup
Chinese Huaiyang

雪菜红烧大排面
Noodle soup
Chinese Huaiyang

咸豆儿糯米饭
Sticky rice bowl
Chinese Huaiyang


腊味煲仔饭
Claypot rice
Chinese Cantonese


鶏肉の照り焼き丼
Chicken Teriyaki Donburi
Japanese

カツ丼
Katsudon with Pork Cutlet
Japanese

European Cuisine

Paella de Marisco
Seafood Paella
Spanish

Knusprige Schweinshaxe
Bavarian Roasted Pork Knuckle
German

Gigot De Sept Heures
Seven Hour Roast Lamb Leg
French

Salmone Toscano
Creamy Tuscan-style Salmon
Italian