凤梨鱼片

Preparations Clean and gut fish （about 750 grams）, and remove the scales. Slice the fish, cutting along the bone, and separate the flesh from the bone. Cut the flesh, the pineapple, red pepper and green pepper into 3 × 5 centimeter strips. Place fish strips in a bowl. Add 3 grams of salt and 5 grams of cooking wine and mix.     

Mandarin Fish and Fine Fried Noodles

Ingredients: one mandarin fish, shredded scallion and ginger, cooking wine, ground pepper, corn starch, salt and flour. Direction: 1. Scale and clean the fish. Remove the skin and bones. Cut the fish meat into slivers. Add shredded scallion and ginger, cooking wine, ground pepper and salt to the fish     

Camel Tendon Soup

Ingredients: about 400 grams of camel tendon Supplementary ingredients: mushrooms, green beans, winter bamboo shoots, cooking wine, sesame oil, salt, pepper, sugar, vinegar, Chinese onion and ginger. Directions: 1. Soak the tendons in water and take away the bone and hair, and boil the tendons in broth to remove the strong smell. Then cut the tendons, mushrooms and winter bamboo shoots into small cubes. 2. Heat oil in a wok and fry the pepper until it's aromatic. Add mushrooms, winter bamboo shoots and green beans and stir.     

Mushroom and Eggplant

Ingredients: 150 grams eggplant, 50 grams mushroom, 100 grams pork,one egg and some corn starch. scallion, ginger, salt, hot pepper and MSG (optional). Method: 1. Peel the eggplant and cut into large pieces; slice each piece halfway, so that it can be sandwiched with a filling. 2.Mince the pork and add chopped scallion and ginger,hot pepper.salt,and MSG to taste.Fill the eggplant with the meat.     

Double Taste of Shrimp

Ingredients: 8 shrimp (about 500g), 50 grams of oil, 150 grams of egg white, a little salt, MSG, pepper powder, Shaoxing wine, coriander, sesame, flour and sugar. Directions: 1. De-vein and wash the shrimp. Cut in half, separating the head from the tail. 2. Soak the shrimp tails in the salt, Shaoxing wine, pepper powder and MSG. Baste the tails with flour and coat with egg white and sesame. 3. Mix the starch in with egg white and stir until smooth. Spread the paste on the tails without the sesame, then sprinkle with coriander.     

Roosters Playing in the Woods

Here is an arresting cold dish to offer your guests! Provide them not only a treat for their taste buds, but also for their eyes. Only you will know that this impressive dish and stunning centerpiece is actually not too complicated to make. The head: The white part is carved from hard egg white. The cockscomb is made with red pepper and the eye is a green cherry. The body: The white feathers are made of hard egg white and the yellow feathers and feet hard egg yolk. The brown feathers are     

Prawns in Bamboo Tube

Ingredients: 400 grams Jiwei prawns, 25 grams pork shreds, 5 grams sliced garlic. Condiments: 5 grams cooking oil, minced ginger root and scallions, cooking wine, salt, pepper and MSG (optional) Method: 1. Place the Shelled prawns into a bowl and mix with all the condiments. 2. Stuff the prawns into a fresh bamboo tube,     

Crystal Shrimp

Ingredients: One egg white, 500 grams of shredded river shrimp, 10 grams of soda, 750 grams of cooking oil, sesame oil, sugar, salt, corn starch and hot pepper, and half ladle of soup-stock. Directions: 1. Clean the shrimp with salt, then wash away the salt and strain off the     

Fish in Mutton

Ingredients:500 grams mutton and 750 grams live fish Condiments:Salt for taste, ginger, scallion, soup, water chestnut powder, gourmet powder Method: 1.Quick-boil the clean mutton. then put scallion, ginger, salt, gourmet powder and pepper powder into it and cook until     

Garlic Bream

Ingredients:One whole bream weighing about750g,100g garlic,3g salt,15g cookingwine,2g pepper,3g MSG,5g sugar,10g soy sauce,5g sesame oil,optionalamount of clear stock,minced scallionand ginger root and 1000g cooking oil(actual consumption only 100g).Method:1.Clean the bream,slit open bothsides,then smear over the soy sauceand soak for a while.2.Heat the wok and add in cookingoil.Put in the bream when the oil is80% hot.Fry the fish until it turnsgolden yellow.Remove.leaving someoil in the wok.3.Stir-fry the scallion and ginger until