Lemongrass-Fried Fish

Ingredients: 500 grams grass carp, several stalks of lemongrass, 5 leaves of lettuce. Condiments: 10 grams sweet sauce (made from fermented flour, scallion powder and ginger root powder); yolk of one egg, cooking wine, salt, pepper and MSG (optional). Method: 1. Cut the fish into pieces. Mash     

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     

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     

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.     

Butterflies Flap into A Pond

Ingredients: 150 grams grass carp, 50 grams beef tripe, 15 grams of various kinds of mushrooms, 5 grams of Chinese wolfberry, 5 grams coriander, salt and pepper to taste. Optional: MSG.     

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.     

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,     

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     

Gourd-Shaped Duck

Ingredients: One duck, 125 grams of diced pork and 125 grams of chicken, 50 grams of diced mushroom, 25 grams of shrimp, 100 grams of gingko, soy sauce and sugar, each 150 grams, scallions, ginger, sesame oil, cooking wine, pepper, corn starch and soup-stock.     

Chicken Toast

Ingredients: 200 grams chicken breast; 50 grams sliced bread; 5 grams vegetable oil; one egg; minced ginger root and scallions; 25 grams Shredded radish; vinegar; sugar; salt and pepper to taste. Method: First chop the chicken and mix it with the vegetable oil, a beaten egg, ginger, scallions, Salt     

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.     

Cabbage Dish

Ingredients: 500 grams of cabbage, 40 grams of winter bamboo shoots, 40 grams of rehydrated winter mushrooms, 20 grams of green pepper, 20 grams of red pepper, 30 grams of scallions, 10 grams of ginger, 20-40 grams of chili pepper, 50 grams of salt, 50     

青笋莲藕烧牛柳

Preparations
Cut 100 grams of lotus roots and 100 grams of bamboo shoots into 2-inch strips, about 1/2-inch wide, add to boiling water, and remove as water boils again.     

养颜水晶虾

Preparations Cut the pitaya, lengthwise, in half and then scoop out most of the pulp （leave just enough to form a firm shell）. Chop the fruit＇s flesh and then set aside with the shell; Pull the tentacles from the prawns＇ bodies and then peel the prawns. Discard the prawns＇ heads and entrails and rinse the bodies under cold running water. Drain and squeeze out any excess moisture; Stir the lemon juice into the olive oil and season to taste with sweet chili sauce, cooking wine, salt and pepper. Brush the shrimp with this mixture and marinate at room temperature for 30 minutes; ~ Warm the olive oil in a pan over medium heat. Pour the marinade into the pan, and garlic and warm over moderate heat. Add the prawns and saut6 until opaque and curled （not more than 5 minutes）. Season to taste with salt and pepper and remove the garlic;     

Fried Bamboo Shoots with Salted Vegetables

Ingredients: 250 grams of canned bamboo shoots; 75 grams of salted potherb mustard leaves; 5 grams of cooking wine, 1 gram of salt and 500 grams of vegetable oil (15 grams will be consumed). MSG to taste. Directions: 1. Chop the bamboo shoots into rectangles 4 centimeters by 1.65 centimeters. Marinate the bamboo shoots in salt and cooking wine. Clean the salted potherb mustard leaves (or any other kind of vegetable leaves) with hot water and chop into 3.5-centimeter segments.     

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     

Pineapple Fish

Ingredients:750 grams rass carp,50 grams Dutch beans,00 grams minced pineapple,cooking wine,salt,pepper and starch.     

Chicken Breast Paste

Ingredients: 50 grams of chicken breast, 150 grams of egg white, ham, cucumber and water chestnuts, 50 grams of starch, 50 grams of oil, salt and MSG. Directions: 1. Chop up the chicken breast and water chestnuts. Mix with egg white and starch into chicken breast paste. 2. Heat the oil for a moment and then place chicken paste in pot.     

Shanxi-Style Dish: Red-White Fried Boiled Meat

Ingredients: 125 grams of chicken breast meat, 125 grams of pork tenderloin, edible fungus, tremella, winter bamboo shoots and cucumbers, 100 grams of edible oil, 100 grams of corn starch and an optional amount of soy sauce, cooking wine, vinegar, salt and MSG, soup stock, eggs, water soaked from Chinese prickly ashes, soya bean paste, scallions, ginger roots and garlic to taste. Directions: 1. Slice the chicken breast meat, the pork tenderloin, bamboo shoots and cucumbers. Add the chicken meat, egg whites and corn starch. Marinate the tenderloin in the Chinese prickly ash     

Lotus Shortbread

Ingredients: 500 grams flour, 125 grams oil, and a rightamount of water for water dough, another 500 grams flour and250 grams oil for oil dough; 200 grams sweetened red beanpaste.Method: 1. Mix flour with oil and water, and knead into waterdough; mix the other amount of flour with oil, and knead into