中餐一．素食類（vegetables）
——冷盤類
1.拌豆腐絲 ： shredded tofu with sauce
2.拌雙耳 ： tossed black and white fungus
3.冰梅涼瓜 ： bitter melon in plum sauce
4.冰鎮芥蘭 ： chinese broccoli with wasabi
5.朝鮮辣白菜 ： korean cabbage in chili sauce
6.川北涼粉 ： clear noodles in chili sauce
7.刺身涼瓜 ： bitter melon with wasabi
8.香吃茶樹菇 ： spicy tea tree mushrooms
9.拌爽口海苔 ： sea moss with sauce
10.巧拌海茸： mixed seaweed
11.蛋黃涼瓜 ： bitter melon with egg yolk
12.水晶蘿蔔 ： sliced turnip with sauce
13.臘八蒜茼蒿 ：crown daisy with sweet garlic
14.香辣手撕茄子 ：eggplant with chili oil
15.香椿豆腐 ： tofu with chinese toon
16.拌香椿苗 ： chinese toon with sauce
17.白菜墩 ： sweet and sour chinese cabbage
18.韭菜鮮桃仁： fresh walnuts with leek
19.老醋泡花生： peanuts in vinegar
20.涼拌金針菇： mixed golden mushroom and vegetable
21.皮蛋豆腐： bean curd with preserved egg
22.涼拌海帶： tossed kelp in sauce
23.涼拌海蜇： tossed jelly fish in sauce
24.桂花糖藕： sliced lotus root with sweet sauce
25.薑汁皮蛋： peserved egg in ginger sauce
——熱菜類（炒、炸、燉、煎）
1.燒茄子: braised eggplant with soy sauce;
2.西紅柿炒雞蛋: scrambled egg with to tomato
3.雞肉燉土豆: stewed chicken with potato
4.炒土豆絲: stir fried potato strips
5.魚香肉絲: stir-fired shredded pork with chili sauce
6.炸蘑菇: deep-fried mushroom
7.扒油菜: stewed sliced rape
8.燒芸豆: braised yundou
9.溜豆腐: crisp fried tofu
10醋溜白菜片: fried cabbage with sour sauce
11.白菜粉絲: chinese vermicelli with cabbage
12.炒青菜: saute vegetable
13.炒青豆: fried green peas
14.炒青辣椒: fried green pepper
二．葷菜類（meat）
——魚、蝦、蟹類
1.魚香肉絲： stir-fired shredded pork with chili sauce
2.白爆魚丁： fish cubes in white sauce
3.水煮魚: hot fish
4.紅燒魚： fish in brown sauce
5.紅燒魚頭： stewed fish head with brown sauce
6.剁椒魚頭 steamed fish head with chilli pepper
7.豆豉多春魚 ： shisamo in black bean sauce
8.酥鯽魚 ： crispy crucian carp
9.炒大蝦： fried prawns
10.香辣蟹 sautéed crab in chilli sauce
11.大閘蟹： steamed crab
——雞、鴨、鵝類
1.宮寶雞丁： kung pao chicken
2.八寶雞： chicken stuffed with "eight-treasures"
3.八寶扒鴨： braised duck with "eight-treasures"
4.八寶全雞： roast chicken with "eighit-treasures"
5.白斬雞： chopped cold(boiled) chicken
6.紅燒雞絲翅： braised shark』s fin with shredded chicken
7.魚香雞片： sautéed sliced chicken with chilli and garlic sauce
8．北京烤鴨： beijing roast duck
9.白靈菇扣鴨掌 ：mushrooms with duck feet
10.蔥油鵝肝 ： goose liver with scallion and chili oil
11.水晶鴨舌 ： duck tongue aspic
12.香椿鴨胗 ： duck gizzard with chinese toon
13.水晶鴨舌 ： duck tongue aspic
14.滷水鴨舌 ： marinated duck tongue
15.滷水鴨膀 ： marinated duck wings
16.香糟鴨捲 ： duck rolls marinated in rice wine
17.鹽水鴨肝 ： duck liver in salted spicy sauce
18. 口水雞 : steamed chicken with chili sauce
19.水晶鵝肝 ： goose liver aspic
——其他肉類
1.醬香豬蹄: pork trotters in soy sauce
2.鮑魚紅燒肉: braised pork with small abalone
3.地瓜燒肉: stewed diced pork and sweet potato
4.東坡方肉: braised dongpo pork
5.冬菜扣肉 : braised sliced pork with preserved vegetables in casserole
6.清蒸甲魚: steamed turtle
7.回鍋肉片: sautéed sliced pork with pepper and chilli
8.椒鹽肉排: spare ribs with spicy salt
9.臘肉炒香乾: sautéed preserved pork with fermented soy bean
10.梅乾菜扣肉: steamed sliced pork with preserved vegetables
11.雪菜炒肉絲: sautéed shredded pork with preserved vegetables
12.湖南牛肉; hunan beef
13.乾燒牛肉: shredded beef, sichuan style
14.蔥爆羊肉: sautéed mutton slice with scallion
15.紅燜羊排: braised lamb chops with carrot
16.烤羊腿 roast lamb leg
17.陳皮兔肉 ： rabbit meat with tangerine fl**or
18.乾拌牛舌 ： ox tongue in chili sauce
19．龍眼風味腸 ：sausage stuffed with salty egg
20.豉油乳鴿皇 ： braised pigeon with black bean sauce
21.紅燒牛柳 : braised bee
三．湯品類（soup）
1.高湯： thin soup; light soup; clear soup; consomme
2.清湯： thin soup; light soup; clear soup; consomme
3.濃湯： thick soup; pottage/potage
4.老湯： soup stock
5.肉湯： broth
6骨頭湯： bone broth
7.肉片湯： soup with meat slices
8.黃瓜肉片湯：soup with meat and cucumber slices
9.肉片魚羹： sliced meat with fish paste in broth
10.丸子湯：soup with meat balls; pork balls soup
11.氽丸子：soup with meat balls; pork balls soup
12.肉圓粉絲湯：pork balls soup with bean noodles
13.白肺湯：pork lung soup
14.牛肉湯：beef soup
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