Chinese Food Menu

Ingredients:
300g   chicken fillet
2   oranges
60g   walnut
1 clove   garlic
2 tbsps   orange rind
little   sugar & wine

Seasoning:
1 tsp   light soy sauce
1 tsp   sugar
2 tsps   wine
2 tsps   corn flour
1 tbsp   ginger juice
little   pepper
fresh orange juice 100ml
1 to 2 tsps   sugar （depending on the sweetness of orange）
1/4 tsp   salt
2 tsps   corn flour

Directions:
1. Clean and dry chicken fillet, cut into dice. Marinate.
2. Cut walnut into cubes. Crush garlic.
3.Wash the oranges. Peel one orange and cut into dice, grate rind from the peel and mix well with a little sugar. Juice another orange and mix with sauce ingredients.
4.Heat 1 tbsp oil and stir fry crushed garlic. Add chicken dice and stir fry until cooked. Add wine. Add sauce mixture and cook until thickens and turn off the heat. Add walnut, orange dice and orange rind and stir well. Dish up and serve hot.

Ingredients:
600g   bok choy
300g   chestnuts
80g   baby corn
5   honey dates
300g   lean pork
1   beancurd

1   carrot
3 slices   ginger
2,000 ml   water
little   salt

Directions:
1.Cut lean pork into pieces and blanch in boiling water and drain.
2. Wash and drain bok choy and other ingredients. Wash and cut carrot into pieces.
3. Heat some oil, stir-fry bok choy and ginger.
4.Bring to boil water in a large pot. Add cheatnuts, honey dates, baby corn, carrot and lean pork. Cook over high heat for 15 minutes, then lower the heat and simmer for 75 minutes. Add bok choy and beancurd, cook for another 30 minutes.
5.Season with salt.

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:
1.2kg   green bean
1 tbsp   pickled vegetables
75g   preserved vegetables

Seasoning:
1 tbsp   garlic, minced
1 tbsp   soy bean paste

1/2 tbsp   oyster sauce
1 tbsp   granulated sugar
1/2 tbsp   chicken powder
1/2 tbsp   sesame oil
8 tbsp   broth
1/10 tbsp   pepper
1/4 tbsp   Shaoxing wine

Directions:
1.Wash the beans. Cut into 1 1/2 inche long. Remove the bulb of preserved vegetables. Chop.
2.Heat the wok with oil. Saute the garlic, soy bean paste, pickled vegetables and preserved vegetables till fragrant. Saute with the beans. Drizzle with some wine and saute quickly. Add the rest ingredients of the seasonings. Saute and then covered with a lid. Turn off the fire. Rest for 1 minute. Saute again.
3.Add little broth to saute the beans if necessary. Saute over low heat till cooked.

Ingredients:
300g   fish fillet
150g   cantaloupe melon
2 pcs   kiwi fruit
1/2 pc   egg
3 tbsps   corn flour

Seasoning:
1 tsp   ginger juice, wine each
1/4 tsp   salt
little   pepper
each 2 tbsps   tomato sauce, sugar
1 tbsp   brown vinegar
1/2 tbsp    white vinegar
each 1 tsp   light soy sauce, corn flour
little   sesame oil
4 tbsps   water

Directions:
1.Clean and dry fish fillet, cut into thick strips, add marinade, mix well and marinate for 30 minutes.
2.Prepare sauce ingredients and mix well.
3.Coat fish fillet with beaten egg and corn flour.
4.Heat 2 to 3 tbsps oil in a frying pan, pan fry fish fillet until cooked and golden brown, drain and dish up on a piece of kitchen paper to absorb excess oil.
5.Peel kiwi and cantaloupe melon, cut into thick strips.
6.Cook sauce and stir well, turn off the heat and stir in fish fillet, kiwi and cantaloupe melon strips. Mix well and dish up.

Ingredients:
225g   minced pork
37.5g   salted fish
4   water chestnuts
2tbsp   spring onion（diced）

Seasoning:
1/4 tsp   salt
1/4 tsp   sugar
1/2 tsp   soy sauce
1/2 tsp   cornflour
little   pepper & sesame seed oil
3 tbsp   water*

Directions:
1.Wash water chestnuts, peel and then dice; bone salted fish and then dice.
2.Mix all ingredients with marinade, stir until it becomes a paste, divide into 8 portions to knead into balls, and then line them orderly on a plate.
3.Steam above high heat for 10 minutes cooked. Serve hot.

Ingredients:
1/4 ounce agar agar
2/3 cup sugar
2 cup warm water
1/4 cup evaporated milk
4 cup water
marachino cherries
1 lg. mango

Directions:
1.Soak agar stick in a med. bowl with 2 c. warm water 30 minutes.
2.Transfer agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a boil over med. heat and cook until agar agar is completely dissolved.
3.Peel mango and chop into sm. pieces. Remove saucepan from heat and add sugar, milk and chopped mango. Stir until sugar is totally dissolved.
4.Pour into a 12×8 cake pan. Let stand until cool. Refrig. until pudding is firm, about 15 min. Cut into diamond shapes. Garnish with maraschino cherries. Serve chilled. Makes 6-8 servings.

VARIATION: Mandarin Orange Pudding: Substitute 1 segmented peeled mandarin orange for the mango pieces.

Ingredients:
1.5 L water
6 tbsps white vinegar
8 fresh duck egg
2 tbsps tea leaf
1 pc slab sugar
1 bowl cooked rice

Seasoning:
little spiced salt

Directions:
1. Add white vinegar into water. Soak the duck eggs in it for 4 hours.
2. Heat a large amount of water in a pot. Add duck eggs gently and cook the duck eggs for 5 to 7 minutes.
3. Remove the eggs and soak them in cold water for a few minutes. Then shell the eggs.
4. Line the wok with a piece of tinfoil and arrange tea leaves, cooked rice and chopped slab sugar on it. Then, cover and cook over low heat until smoking. Wait for 5 minutes.
5. Put a rack on the tea leaves and arrange the eggs on it. Cover and smoke for 3 to 5 minutes until the eggs become yellowish.
6. Remove the duck eggs. Cut them into halves. Serve with the spicy salt.

Ingredients:
600g pork belly
1 pc white cloth
little chili oil
Seasoning:
60g salt
20g rock sugar

4 star aniseed
2 pcs dahurian angelica
1 tsaoko
1 quarter dried tangerine peel
2 slices ginger

Directions:
1. Cut pork belly into thin slices.
2.Stack up the pork slices and wrap them with a cloth. Place it inside a pot, and put a weight on top to stabilize its position.
3. Put stew sauce ingredients into the pot, add in seasonings, fill in water to just cover all the ingredients, and heat it up. When the meat is cooked and tender, take it out.
4.Leave it to cool, unwrap the bundle and a beautiful shape will be revealed.
5. You may serve it with chili oil.

Ingredients:
450 g chilled boneless chicken feet
4 slices ginger
2 tbsps Shaoshing wine
Accompaniments
onion julienne, lettuce, red and green chilli little

Seasoning:
Hot & Sour Sauce
2 tbsps Thai lime juice
3 tbsps rice vinegar
1 1/2 tbsp sugar
1 tbsp chopped Thai chilli
1 tsp hot bean paste

Directions:
1.Rinse chicken feet, blanch chicken feet in boiling water with ginger and Shaoshing wine for 2 to 3 minutes, remove, rinse with cold water and drain well.
2.Mix hot and sour sauce in a small bowl.
3.Add chicken feet to hot and sour sauce, leave to marinate for 1 hour.
4.Serve with onion julienne, lettuce, red and green chilli.