Chinese Food Menu

Ingredients :
1（about 450g）   Tilapia
100g   fresh lily bulbs
100g   fresh lotus seeds
100g   fresh straw mushrooms
2 slices   ginger
little   salt
1,500ml   water

Directions:
1.Dress and rinse the Tilapia. Wipe dry.
2.Heat 2 tbsps oil in a hot wok. Fry the Tilapia and ginger slices until golden brown on both sides. Put on a plate.
3.Scrape dirt off the straw mushrooms and rinse. Cut a cross on the top of straw mushrooms. Blanch in boiling water. Set aside.
4.Break fresh lily bulbs into pieces. Rinse and blanch lily bulbs and lotus seeds separately.
5.Boil water. Put in Tilapia, straw mushrooms and lotus seeds. Boil for 20 minutes, add lily bulbs and cook for 30 minutes. Season with salt.

Ingredients:
2 sprigs   white cabbage
2   brussels sprout
2 sprigs   asparagus
little   shimeji mushroom
2   shrimps
2   scallops

 
3 slices   Japanese fish cake
2 sticks   Japanese crab meat
1   squid
little   vegetarian fish fin
10   dried shrimps
2   dried scallops
2 cups   water
2 slices   ginger

Seasoning :
little   salt & pepper powder

Directions:
1.Wash squid, remove sheath, make cross cuts and slice. Swell dried scallops and dried shrimps. Wash other ingredients.
2.Heat 2 tbsps oil in a casserole. Saute ginger slices until aromatic. Add water and bring to a boil. Add swollen scallops and shrimps and cook for 15 minutes to become broth.
3.Add Chinese cabbage, brussels sprouts and mushrooms and cook for 2 minutes. Then add other ingredients and bring to a boil. Add seasonings. 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.

Ingredients:
320g   sea cucumber（soaked）
160g   winter bamboo shoots
1 tsp   shrimp roe

 
4 slices   ginger（cut in a floral pattern）
6 slices   carrot（cut in a floral pattem）
1 tsp   Shaoxing wine
1 sprig   spring onion（in sticks）
2 slices   ginger
1 sprig   spring onion
1 tsp   Shaoxing wine

Seasoning:
2 tbsps   abalone sauce
1/2 tsp   sugar
1/2 cup   broth
little   sesame oil & pepper
2 tsps   corn flour
1 tbsp   water

Directions:
1.Wash sea cucumber, cut into pieces; add oil into a wok, stir-fry ginger and spring onion of stewing sauce ingredients, splash in wine, fill in water to cover the ingredients, put in sea cucumber to stew for 15 minutes, take out, rinse, and then strain.
2.Wash winter bamboo shoots, cut into wedges, blanch in hot water, and then rinse.
3.Put 2 tbsps of oil into a clay pot, stir-fry ginger slices and carrot slices until aromatic, add in winter bamboo shoots, toss well, splash in wine, add in sea cucumber and seasonings to cook, simmer on low heat for about 15 minutes, pour in thickening sauce and cook until it boils. Add in spring onion, toss, sprinkle shrimp roe on top. Ready to serve.

Ingredients:
2    delicate & meaty pigeons
1 cup   fish sauce
2 cups   water
1 pc   lemongrass

8   garlics（peeled）
6   shallots
4 tbsps   rock sugar
1 tbsp   dark soy sauce
2 tbsps   Shaoxing wine
3   ginger slices

Directions:
1.Remove internal organs and legs of pigeons, wash thoroughly, blanch in boiling water for 10 minutes, and then strain.
2.Heat a wok, put in ginger slices, garlic and shallots to stir-fry until aromatic, add in fish sauce to cook until it boils, add in water, Shaoxing wine, rock sugar, lemongrass and dark soy sauce, continue to simmer for 10 more minutes to make a tasty sauce.
3.Put in pigeons, turn them once in a while, put on a lid to simmer on low heat for 10 minutes, turn the pigeons over and then continue to simmer with a lid on for another 10 minutes. Turn off the heat. Leave pigeons to cool, take them out, smear them with cooked oil, chop into pieces, transfer to a plate, and then pour a little sauce over.

Ingredients:
● 1 young cucumber
● 60g lean pork
● 60g peanut
● some ginger slices
● little soy sauce & salt
Seasoning:

● little cornflour
● little soy sauce
● little salt

Directions:
1.Wash the young cucumber, pat dry, dice.
2.Cut the pork into cubes. Marinate the pork with the seasonings. Set aside.
3.Heat oil in a wok, saute the pork cubes and ginger slices for 1 minute. Take out.
4.Saute the cucumber and peanut with the remained oil in wok. Add a little water and saute over high heat.
5.Add the fried pork, season with soy sauce and salt. Stir fry until well done. Serve.

Ingredients:
● 1 grass carp tail
● 500g pumpkin
● 50g dang shen
● 4 black dates
● 2 cubes beancurd
● 4 slices ginger

● little salt

Directions:
1.Rinse pumpkin. Skin and remove the pith. Cut it into large pieces. Rinse dang shen, black dates and beancurd respectively.
2.Rinse grass carp tail and drain.
3.Heat oil in a wok. Stir-fry ginger slices until fragrant. Fry the grass carp tail until fragrant and drain.
4.Bring water to the boil. Put in pumpkin, dang shen and black dates. Cook for 30 minutes.
5.Add grass carp tail and beancurd. Cook for 20 minutes and season with salt. Serve.