Ingredients :

 
10 slices   orange
little   lemon zest
4 slices   lemon
200g   fresh dill

Directions:
1.Mix sea salt and sugar together. Rub the mixture onto the salmon together with olive oil, orange and lemon zest.
2.Place the salmon into a container. Arrange the orange and lemon slices on, and sprinkle dill over (skin side of the salmon), then cover with plastic wrap. Keep the salmon in fridge for 12 hours. Flip it over and marinate the other side for another 12 hours.
3.When ready, get away all the marinade, and cut salmon into thin slices without skin.

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Ingredients :

 
1   dried bamboo leaf
1 tbsp   Shaoxing wine
Seasoning ：
A pinch of salt

Directions:
1.Discard the lungs of duck, wash the duck thoroughly. Blanch it in a pot of boiling water with ginger and spring onion to remove stinks of blood.
2.Remove the duck from water, rinse, then cut away its bottom.
3.Soak dried bamboo shoots in water until softened, then drain. Blanch Jinhua ham in boiling water briefly.
4.Put all the above ingredients in a clay pot, put ginger and spring onion on top, add in Shaoxing wine and water, then simmer on low heat for 4-5 hours.
5.Discard ginger, spring onion and bamboo leaf. Add salt to taste, then serve immediately.

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Ingredients :

 
1 tsp   minced garlic
little   salt and pepper
1/2 tbsp   mixed herb

Directions:
1.Preheat oven to 200℃.
2.Peel potatoes, rinse and boil until soft, drain and set aside.
3.Mash the potatoes, add butter, milk, egg yolk, and minced garlic, mix well and season.
4.Whisk egg whites until soft peak, fold into to the potato mixture, and place into a greased small gratin dish and sprinkle with cheese, and bake for 20 minutes until golden yellow.

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Ingredients :

 
2 cups   chicken stock
2 cups   water
50ml   cream
little   Parmesan cheese, grated
little   salt and black pepper

Directions:
1.Melt butter in a pot, stir fry onion and garlic, add potato dices and fry well.
2.Add the chicken stock and water, bring to boil. Simmer at low heat for 20 minutes until potato is soft.
3.Add broccoli, cook for 5 minutes until it is done.
4.Blend into thick soup. Return the soup to the pot, and bring to a boil. Stir in cream then turn off the heat.
5.Season. Sprinkle in cheese before serve.

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Ingredients :

Directions:
1.Peel winter melon, then scoop balls from winter melon flesh. Carve out some leafy pieces from the peel.
2.Bring the stock to a boil, add in winter melon balls, cook for 10 minutes to let the balls absorb the taste, then remove them from the broth and set aside.
3.Heat 1 tbsp of oil, stir-fry ginger slices, add in seasonings and bring to the boil.
4.Return melon balls to the pan, stir thoroughly, then transfer it to a serving dish. Line the balls in the pattern of a bunch of grapes, garnished with some leaf-shape peels.

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Ingredients :

Seasoning :
1/4 cup   soy sauce
1 tbsp   Shaoxing wine
1 tsp   oil
1 tsp   black pepper
1 tsp   spicy salt

Directions:
1.Wash fresh fish thoroughly, smear with marinade, then set aside for a while.
2.Cut celery into strips; cut onion into pieces.
3.Line aluminium foil on a pot, put half of vegetables evenly on the foil.
4.Place the fish on vegetables, then cover it with the remaining vegetables.
5.Pour seasonings over, cover with a lid, simmer on medium heat for 15 mintues, then serve immediately.

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Ingredients :

Seasoning :
3 tbsp   Curry powder
1/2 tsp   Salt
1/4 tsp   Sugar
dash   Pepper
2 cups   Water

Directions:
1.Stir fry minced pork to made it loose with 2 tbsp oil. Set aside when done.
2.Cube onion, carrot, green pepper and red bell pepper.
3.Heat 1 tbsp of oil in wok, saute onion, garlic and ginger. Add in curry powder, saute until aromatic. Put carrot, bay leaves, salt, sugar, pepper and water, bring to a boil.
4.Put the cooked pork, simmer over low heat until the sauce is dry. Stir in green and red pepper cubes.

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Ingredients :

Seasoning :
little   salt

Directions:
1.Bone the fish, save its fillet for another dish; chop the fish bones into pieces, then panfry until golden.
2.Peel carrot, then cut into pieces. Put water and peppercorn into a pot, add in fried ginger and fish bones, bring it to a boil. Add in carrot, then cook on high heat for about 20 minutes.
3.When the soup is milky and aromatic, add some salt to taste. Serve immediately.

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Ingredients :

 Seasoning :
4 tbsp   sugar
2 tbsp   water
50ml   red wine
100ml   orange juice
shallots 2 tbsp, minced
100ml   chicken stock
20g   chilled butter
1/peeled   orange

Directions:
Orange syrupy sauce
To make the sauce, boil the sugar and water until the syrup caramelizes and turns a golden brown color. Add red wine, orange juice, shallots and chicken stock. Simmer until the sauce is reduced by half. Add chilled butter to thicken the sauce then stir in orange sections.

1.Preheat oven to 200℃; cross hatch the duck breast on the skin side and season with crushed black pepper and salt.
2.Heat a frying pan and pan-fry the duck breast skin side down over medium heat until golden brown and crispy skin.Turn over and sear the other side until brown.
3.Transfer the duck breast to a roasting tin and roast for approximately 8 minutes for medium-rare. Remove from the oven and leave at a warm place to rest for 5 minutes.
4.Serve pan-fried duck breasts with orange sauce.

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Ingredients :

Seasoning :
Cream Sauce
20g   butter
2   cloves shallot
125ml   fresh cream
50ml   white wine

Directions:
Cream sauce︰
Chop shallot finely, then saute butter in a pan. Pour in white wine, bring to a simmer, add cream then cook until thickened a little at low heat. Season.

1.Preheat oven to 180℃. And then cut the chicken breasts, pound with a rolling pin until thin.
2.Spread the mustard over one side of the chicken breast, top with cheese and basil leaves, roll up and seal with toothpicks. Heat a tbsp of oil in a pan and fry the chicken rolls until all the sides are golden at high heat.
3.Grease a piece of foil, wrap the chicken rolls, bake for 20-30 minutes until done.
4.Cut the chicken rolls into thick slices, serve with the sauce.

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