Chinese Food Menu

Ingredients :
1/2   radish
1   mandarin fish
2 slice   slices ginger
1 tsp   white peppercorn
3 cups   water

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.

Ingredients:
2 cloves   garlic, sliced
2 thick slices   ginger
3 thin strips   lime zest
100g   fresh mushroom, sliced
40g   chili, shredded

 
500ml   chicken broth
200g   chicken breast, finely sliced
1 tbsp   parsley sprigs
little   salt

Directions:
1.Put garlic, ginger and lime zest into chicken broth and bring to a boil. Simmer for 5 minutes, and then remove the garlic, ginger and lime zest.
2.Add slices of chicken breast to boiling broth. Simmer for 3 minutes or until cooked.
3.Add slices of mushroom and chili and cook for another 2 minutes.
4.Add parsley sprigs, season with salt and serve.

Ingredients:
240g   fresh squid
240g   honey peas
8 slices   carrot
4   baby corns
2 slices   ginger
1   garlic
little   Shaoxing wine

Seasoning :
Marinade
1/4 tsp   salt
1 tbsp   ginger wine
little   pepper

Thickening Sauce
1/4 tsp   corn flour
1/2 tbsp   water
2 1/2 tbsps   abalone sauce

Directions:
1.Clean the internal organs of squid, tear off its skin, slash crosses on its back, cut into pieces, mix it with marinade and then leave it for a while.
2.Tear off the hard strings of honey peas; cut baby corns diagonally in half; cut garlic into slices; cut ginger and carrot into floral patterns.
3.Heat up half wok of water, add in 1/2 tsp of salt and chicken powder, add in honey peas, carrot and baby corns to blanch for a while, and then strain.
4.Heat up some water to blanch squid in it until the squid rolls up, and then pat dry.
5.Heat up 2 tbsps of oil, add in ginger, garlic and all the ingredients to the wok to stir-fry, splash in some wine, add in thickening sauce and stir-fly until the sauce reduces. Transfer to a dish and serve.

Ingredients:
15g   dried mantis shrimps
40g   cellophane noodles
320g   Japanese radish
5 slices   carrot
2 cups   chicken broth
2 slices   ginger（shredded）

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
little   sesame oil & pepper

Directions:
1.Wash dried mantis shrimps thoroughly, soak in water until tender, cut into chunky dices; wash cellophane noodles, soak in water until tender, strain and then set aside.
2.Cut Japanese radish into thin slices.
3.Drizzle some oil in a wok, stir-fry ginger shreds and dried mantis shrimps until aromatic. Pour in chicken broth, add in Japanese radish, carrot and seasonings and cook until boils; simmer on low heat until radish is cooked; add in cellophane noodles and cook until it boils again. Ready to serve.

Ingredients:
4 pcs   wide rice stem
6 slices   carrot
2 slices   ginger
1   garlic（sliced）
1 tsp   shrimp roe

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
1/2 tsp   sesame oil
2 tbsps   water

Directions:
1.Wash wild rice stem thoroughly, cut off the coarse part of its end, cut into thick slices diagonally.
2.Blanch wild rice stem in boiling water. Plunge in cold water until cool. Stain and set aside.
3.Put 1 tbsp of oil into a wok, stir-fry ginger, carrot and garlic slices until aromatic, add in wide rice stem to stir-fry briefly, add in seasonings, toss well; add in shrimp roe, and stir thoroughly before transferring to a dish. Ready to serve.

Ingredients:
300g   green beans（or white beans）
2 cubes   Kaiping fermented beancurd
1pc   lotus leaf

Seasoning :
1 tbsp   sugar
1 tbsp   ginger juice
1 tbsp   cooked oil
2 tbsp   stock

Directions:
1.Wash green beans, remove its tops and ends, blanch in boiling water for 1 minute, rinse and then strain.
2.Cut the beans into short sticks of about 2 inches long.
3.Mix fermented beancurd with seasonings into a paste, add it to beans, toss and then set aside.
4.Blanch lotus leaf, line it on a steamer, put beans on it, steam it on high heat for 5 minutes.

Ingredients:
240g   tenderloin pork
80g   sweet preserved cabbage
1 tsp   minced ginger
1/4 tsp   sugar
1/2 tbsp   soy sauce

1/2 tbsp   corn flour
2 tbsps   water
little   pepper & sesame oil

Seasoning :
2 tbsps   oil
1 tsp   sugar

Directions:
1.Cut pork into strips and then dices. Mince the pork, mix with marinade by stirring unilaterally into a glue.
2.Wash sweet preserved cabbage, soak for 5 minutes, pat dry and then cut into fine dices. Stir in minced ginger and seasonings and mix well. Then steam above water for 5 minutes until sugar melts. Leave to cool and then add in pork to mix until sticky.
3.Place meat cake on a plate, steam above water for 10 minutes until cooked, leave for a while, take it out and a homemade dish is done.

Ingredients:
young Chinese kale 600g
minced ginger 1 tbsp
minced garlic 1 tbsp
salted fish 2 tbsps

Seasoning:
salt 1 tsp
sugar 1 tsp
Shaoxing wine 1 tbsp

Directions:
1.Pan-fry salted fish until aromatic, then steam it and boned. Set aside.
2.Trim old stems, flowers and old leaves of Chinese kale. Soak in water for 1/2 hour, then strain. Set aside.
3.Heat a wok to very hot, put in oil, stir-fry minced ginger and minced garlic until aromatic. Put in vegetables to stir-fry briefly.
4.Season with salt and sugar, splash in Shaoxing wine, then add in salted fish to stir-fry until a strong aroma comes out. Transfer onto a plate and serve.

Ingredients:
1/2   chicken
40 g   cuttlefish head
6   shiitake mushrooms
1 tbsp   medlar berry
3 slices   ginger

Seasonings：
Marinade
2 tsps   soy sauce
1 tbsp   oyster sauce
1 tbsp   ginger juice in wine
1/2 tsp   sugar
2 tsps   corn flour
2 tsps   cooking oil

Directions:
1.Wash and Chop chicken into pieces; wash cuttlefish head, soak in water for about 5 minutes, and then strain.
2.Soak shiitake mushrooms until tender, wash, and then strain. Wash medlar berries and set aside.
3.Put all ingredients into a mixing bowl, add in marinade ingredients, toss well, transfer to a plate.
4.Steam chicken ＆ all ingredients above boiling water over high heat for 12 minutes until cooked. Ready to serve.

Ingredients:
sliced sea coconut 160g
papaya 300g
Tilapia 450g
fresh chicken 230g
jinhua ham 2 slices
sweet & bitter apricot kernels 8g

honey dates 5
ginger 3 slices
dried tangerine peel 1 small piece
water 2,000ml
salt little

Directions:
1.Scrape off the scales and remove the internal organs of the Tilapia. Wash and then shallow-fry with ginger slices until golden.
2.Peel, wash and slice papaya. Wash all the other ingredients with hot water and drain.
3.Wash and cut fresh chicken into pieces. Parboil the fresh chicken in boiling water and drain.
4.Clean and soak dried tangerine peel until tender. Boil in water, then put in all ingredients. Boil over high heat for 15 minutes, then turn to low heat and simmer for 1 hour and 45 minutes.
5.Add salt and serve.