Chinese Food Menu

Ingredients:
5 Vietnamese king prawns
Seasoning:
1/2 cup white vinegar
1 cup tomato sauce
1 tsp salt
1/2 cup sugar

3 cups bouillon
4 tsp fish sauce
3 tbsp minced garlic

Directions:
1.Soak prawns in water to defrost, cut in half, remove black intestines and sand sac in head, and then pat dry.
2.Put in 2 tbsp of oil in a hot wok, put in minced garlic to stir-fry, add in fragrant fish sauce ingredients to simmer until it boils, check its taste. If it is too light, add in some more corn flour to thicken it.
3.Pour in prawns with shells facing down, cook until their bodies bend and meat becomes firm, and then transfer onto a plate.
4.Pour the fragrant fish sauce over. Ready to serve.

Ingredients:
500g yellow eel
150g mungbean sprouts
4 cloves grated garlic
1 tsp grated ginger
little wine
little ground white pepper

Seasoning:
2 tbsps dark soy sauce
1 tsp sesame oil
1 tsp corn flour
3/4 tsp sugar
1/2 tsp salt
1/4 cup water

Directions:
1.Rinse yellow eel. Bone and remove head and tail. Scald for a while to remove the slime. Rinse and cut into strips of about 4 cm long.
2.Rinse mungbean sprouts and drain. Heat oil in a wok and stir-fry mungbean sprouts until done. Set aside.
3.Heat oil in a wok. Stir-fry grated garlic and grated ginger until fragrant. Pour in yellow eel and stir-fry until fragrant. Sizzle in wine. Add seasoning. Put in mungbean sprouts and stir-fry until well-mixed. Mix in a little ground white pepper and serve.

Ingredients:
dried seaweed 1/2 pc
lean pork 3 taels
chives little
water 3 bowls

Directions:
1.Soak seaweed in water, 10 minutes, then drain.
2.Cook lean pork in boiling water for 15 minutes. Add seaweed and seasoning, cook for 10 minutes.
3.Sprinkle the soup with chives and serve.

Ingredients:
600g pork ribs
3 cloves garlic
8 cups water
some fried dough
little salt
10g dried Chinese angelica root
10g dried Codonopsis root
10g dried goji berry

5g rhizoma Chuanxiong
20g dried angular Solomon’s seal root
10g dried longan
4-6 black dates
2 slices rhizoma Glycyrrhiza uralensis
1 quill cinnamon
1 tsp white pepper
20g cooked rhizoma Rehmannia glutinosa

Directions:
1.Cut the pork ribs into pieces. Blanch and let dry.
2.Pour water into the interior pot of a thermal cooker. Add the pork ribs, garlic and medicinal ingredients. Bring to a boil over medium heat and cook for 30 minutes. Cover and move to the external thermal pot.
3.Let simmer for 2 hours and add salt. Boil for 15 minutes and serve with fried dough.

Ingredients:
1（about 1.5kg） chicken
1 stk scallion（roughly chopped）

1/2 red chili pepper（shredded）
Seasoning:
1 tbsp garlic（minced & deep fried）
1 tbsp sesame paste
2 tbsp sesame oil
1 tbsp salt
1/2 tbsp granulated sugar
1/2 tbsp chicken powder
1 tbsp fish sauce
1 tbsp rose wine
1/10 tbsp pepper
6 slices ginger（shredded）
2 stks scallion（chopped）

Directions:
1.Trim all fat from the chicken. Remove the lung and throat. Wash and drain.
2.Mix well the seasonings and blast the chicken with seasonings thoroughly. Stuff the chicken with seasonings and marinate for 2 hours.
3.Put the chicken in a deep plate with the chicken breast facing up. Steam for 40 minutes in high heat.
4.Take out the chicken. Drain the juice and keep it. Drain the fat from the juice. Boil the juice and reduce it to about 225g under medium fire. Chop the chicken. Pour the juice over the chicken. Garnish with scallion and red chili pepper.

Ingredients:
100 g white gourd
90 g lean pork
1 tbsp shredded ginger
Seasoning:
1/4 tsp salt
1/4 tsp light soy sauce

Directions:
1.Rinse and cut lean pork into slices, marinate them for a short while.
2.Peel white gourd off then cut it into thick slices（about half a centimeter）.
3.Arrange white gourd slices on a plate, then put in lean pork and then shredded ginger.
4.Drain and then braise over high heat for 6 minutes, serve.

Ingredients:
fresh lotus root 2 pcs
Seasoning:
rice vinegar 1 tbsp
salt 1/4 tsp
sugar 2 tbsp

Directions:
1.Clean and peel the lotus root. Cut into thin slices.
2.Blanch lotus root slices in boiling water. Remove.
3.Mix vinegar, salt and sugar, soak lotus root slices in the mixture until serve.

Ingredients:
2 packs tofu
1.8kg peanut oil
Seasoning:
75g flour
75g corn flour
75g rice flour

1 tbsp chicken powder
1 tsp Shichimi
little pepper salt
little Worcestershire

Directions:
1.Mix the seasonings well. Set aside.
2.Evenly divide the tofu into 16 pieces.
3.Coat the tofu with seasonings thoroughly.
4.Heat oil in a wok to medium heat. Turn down the fire to low heat. Fry the tofu one by one until golden brown.
5.Serve with pepper salt and Worcestershire sauce.

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:
500g dried fusilli
10 slices smoky bacon
5ml olive oil
5 pcs egg yolks
100ml double cream
125g Parmesan cheese（grated）

little salt & pepper

Directions:
1.Cook fusilli in salted boiling water until al dente. When cooking fusilli, slowly fry bacon in oil until crispy, break it up a bit, set aside.
2.Whip up egg yolk, cream and half of the cheese in a bowl .
3.When fusilli is cooked, drain and immediately toss it with bacon and egg mixture until the sauce is coated with fusilli.
4. Cook the fusilli in very low heat until the sauce slightly thickened, season with salt and pepper.