Chinese Food Menu

Ingredients :
1   fresh fish
1   celery
1   onion

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.

Ingredients:
2   frozen beef shanks
little   sesame oil

Seasoning:
Stewing Sauce

3 slices   ginger
2 sprigs   spring onion
2   star aniseed
40g   rock sugar
2 tbsps   Shaoxing wine
3/4 cup    soy sauce
5 cups   water

Braising Sauce
2 slices   ginger
2 sprigs   spring onion
1 cup   stewing sauce
2 tbsps   dark soy sauce
2 tbsps   Shaoxing wine
3 tbsps   sugar

Directions:
1.Defrost beef shank, wash thoroughly, blanch in a wok half-filled with boiling water for 5 minutes, take it out and then rinse thoroughly.
2.Put stewing sauce ingredients in a pot and bring it to a boil. Add in beef shank, cover with a lid and cook on low heat for 90 minutes. Turn off the heat and leave it to soak for a while. Keep the stewing sauce for later use.
3.Stir-fry braising sauce in a wok and bring it to a boil. Add in beef shank to cook until the sauce condenses. Finally, put in sesame oil, transfer to a dish, leave to cool and then chill it in the refrigerator. Cut into thin slices before serving and then serve it with a little stewing sauce and sesame oil.

Ingredients:
1   chilled chicken
400g   coarse salt
2 tbsps    sugar
4 slices   galangal
2   star aniseed
20 cups   water

 
1 cup   shredded carrot
1 cup   shredded lettuce

Seasoning :
Marinade
1 tbsp   Shaoxing wine
1 tbsp   ginger juice

Galangal Oil
3 tbsps   cooked oil

 
2 tbsps   galangal powder
1/8 tsp   chicken powder
1/8 tsp   salt

Directions:
1.Wash chicken thoroughly, pat dry and then smear its exterior with marinade to marinate for 15 minutes.
2.Heat up water in a large pot, add in galangal slices, star aniseed, salt and sugar to cook for 10 minutes. Put in chicken and fill it with the salted liquid three times. When the water is boiling, cook the chicken on low heat for 18 to 20 minutes until cooked. Take the chicken out, leave to cool. Then shred its meat and cut into pieces before transferring to a dish.
3.Surround the chicken with shredded lettuce and carrot as accompaniments. Serve it with galangal oil dipping sauce for a more exotic taste.

Ingredients:
1   ox tail
80g   dried tofu skin stick
40g   ginger, peeled
6 cloves   garlic, peeled
1pc  dried mandarin orange peel

 
1   star anise
2   scallion
3 tbsps   chu hou paste
little   Shaoxing wine  

Seasoning:
1/2 tsp   salt
1 tsp   soy sauce
1 tbsp   oyster sauce
1 block   rock sugar
Thickener
1/2 tsp   corn flour
2 tbsps   water

Directions:
1.Soak the dried mandarin orange peel for a short moment. Cut the ginger and the garlic into slices. Julienne the scallions and set aside.
2.Skin the ox tail and cut into chunks. Wash and blanch. Let dry and set aside.
3.Wipe clean the tofu sticks with a wet towel and deep fry for a short moment. Remove and let dry. Soak in water and wipe dry.
4.Heat a wok thoroughly and add 2 tbsps of oil. When the oil is hot, brown the ginger, garlic and mandarin orange peel. Add the chu hou paste and star anise, and drizzle with wine. Add the ox tail and saute thoroughly. lmmediately add 4 cups of water and bring to a boil. Move to a clay pot and cook for 2 hours over low heat until the ox tail are completely soft. Add the seasonings and tofu stick, and cook for another 30 minutes. Pour in the thickener and stir well. Garnish with scallions and serve.

Ingredients:
240g uten puffs
3 pcs soft round tofu（cloth-wrapped tofu）
little shrimp roe, sauteed
4 slices ginger, peeled
little Shaoxing wine

Seasoning:
2 tbsps oyster sauce
1 tsp soy sauce
1/2 tsp chicken powder
3/4 cup superior stock
1 tsp corn flour
2 tbsps water

Directions:
1.Blanch the gluten puffs and let dry.
2.Cut each piece of tofu in halves and deep fry in the boiling oil until golden.
3.Heat a clay pot and add a little oil. Add the ginger slices and panfry until slightly golden. Drizzle in the wine and add the seasonings. Bring to a boil and add the gluten puffs and tofu. When the sauce is reduced by half, add thickenings and garnish with the shrimp roe.

Ingredients:
640g fatty pork belly
2 scallions, julienned
2 slices ginger, peeled
2 red chili peppers
some lettuce
little Shaoxing wine

2 slices rhizoma Angelica dahurica
2 quills cinnamon
1/2 black cardamon
1 tsp fennel
2 slices rhizoma Glycyrrhiza uralensis
1 pc dried mandarin orange peel
1 tsp cloves
Seasoning
1/2 cup soy sauce
70g rock sugar
1 tsp chicken powder
1 tsp sesame oil

Directions:
1.Wash and blanch the pork belly. Let dry.
2.Heat 2 tbsps of oil in a wok and panfry the scallions, ginger slices and red chili peppers until slightly brown. Drizzle with wine. Saute the pork belly lightly and move to the interior pot of a thermal cooker. Pour in enough water to cover all the pork and add the spices and the seasonings. Cook for 30 minutes over high heat and cover. Move to the external thermal cooker and let simmer for 2 hours. Move to stovetop and cook for 15 minutes.
3.Take out the pork and let cool. Slice thinly and place on top of a plate of cooked vegetables. Alternatively, cut into pieces while hot and move to a plate.
4.Cook 3/4 cup of the original pork juice until thickens and spoon over the pork. Serve immediately.

Ingredients:
640g mutton
320g shelled chestnuts
1 quill cinnamon
3 star anises
2 red chili peppers

1 tsp ginger, peeled & minced
1 carrot
1 white radish
little Shaoxing wine
Seasoning:
2 tbsps soy sauce
2 tbsps oyster sauce
1 tsp chicken powder
1 tsp raw sugar slab
1/4 tsp salt
4 cups water
Thickenings
2 tsps corn flour
4 tbsps water

Directions:
1.Cut the mutton into large pieces. Blanch and let dry. Dice the carrots and the radishes.
2.Place half of the radishes and half of the carrots into a pot and pour in some water. Bring to a boil and add the mutton. Cook for 15 minutes. Take out the mutton and run under cold water. Drain and set aside. Throw away the cooked carrots and radishes.
3.Heat a wok and pour in some oil. Panfry the minced ginger and add the mutton. Saute thoroughly and drizzle with wine. Add the seasonings, shelled chestnuts, cinnamon, star anises, and red chili pepper. Move to the interior pot of a thermal cooker and simmer for 30 minutes. Cover and move to the external cooker.
4.Let simmer for 2 hours and move to stovetop. Add the carrots and the radishes and cook for 30 minutes. Stir in the thickenings and serve.

Ingredients:
● 120g flank pork, with skin
● 1 green pepper
● 2 tsp grated garlic
● 120g crisphead lettuce
● 2 sprigs spring onion（sectioned）

● little Shaoxing wine
● 1 tbsp sweet bean paste
● 30g broad bean paste
● 1 tsp sugar
● 1/2 tsp chicken powder
● 1 tsp cornflour
● 4 tbsp water

Directions:
1.Cook the flank pork in water about 20 minutes. Then press with chopsticks to make sure there is no blood come out from the pork. So you can take out and soak in cold water immediately, drain, cut off the skin and slice the meat thinly.
2.Cut the green pepper into wedges and the lettuce into squares.
3.Heat 2 tbsp of oil to stir-fry the pork. When the pork curls and the fat shrinks, put in the green pepper and stir-fry slightly. Scoop out the mixture and set aside.
4.Quick fry the garlic and pastes with hot oil, sprinkle with the wine. Put the lettuce and stir-fry thoroughly. Then add the seasonings, stirring well. Return the pork and green pepper to the wok and stir-fry until cooked. Finally, add the spring onion and mix well.

Ingredients:
● 1（about 240g）   grass carp tail
● 1pc （about 300g）   tofu
● 80g   minced pork
● 1   scallion, finely chopped

● 1tsp   garlic, peeled & minced
● 1tsp   ginger, peeled & minced
● 2tbsp   fermented bean paste
● 1tsp   ground Sichuan pepper
● Shaoxing wine little
● 1/4tsp   salt
● 2tbsp   soy sauce 
● 1tsp  sugar
● 1tsp   chicken powder 
● 1/4 cup   water
● 1tsp   sesame oil
● 1tsp   corn flour
● 2tbsp   water

Directions:
1.Wash the fish tail and fry until golden. Remove from pan and set aside.
2.Dice the tofu and parboil. Remove and let dry.
3.Heat a clay pot and pour in some oil. Fry the ginger and garlic over low heat until fragrant. Add the Sichuan pepper and the bean paste, then the pork. Drizzle with wine and deep fry.
4.Add the seasonings and tofu, and bring to a boil. Quickly add the fish tail and cook only for a moment. Add the thickener and mix well. Garnish with scallion and serve.