Contents
2	Editor's Word
3	The Chef
6	8 New Tastes of Dippings
	Soup and Congee
10	Pork Liver Soup with Tomatoes and Potatoes
12	Winter Melon Soup
14	Loofah and Lean Pork Soup
16	Minced Pork wth Dried Scallop and Tomatoes
18	Japanese Camomile and Crab Meat Miso Soup
20	Beef Miso Soup with Beech Mushroom
22	Winter Melon and Fish Soup
24	Bombay Duck Fish Soup with Vermicelli
26	Bitter Gourd and Pork Rib Soup
28	Winter Melon and Roast Duck Soup
30	Shark Fin Chicken Soup with Jin Hua Ham
32	Hairy Gourd Soup with Dried Scallop and Pork Slices
34	Radish with Fresh Prawns Soup
36	Kimchi Soup with Bean Curd and Pork
38	Bok Choy and Grass Carp Tail Soup
40	Xi Hu Beef Soup
42	Winter Melon and Crab Meat Soup
44	Spinach Soup with Bean Curd and Fresh Shrimps
46	Fresh Chicken Congee
48	Coriander and Fish Congee
	Main Course
52	MAGGI Honey Chicken Wings
54	Prawns with White Wine
56	Four Variety Vegetables
58	Cabbage Rolls
60	Cod Fish Fillet
62	Steamed Bean Curd with Coriander and Minced Pork
64	Steamed Fish with Sichuan Vegetable and Mushroom
66	Steamed Minced Garlic Jade Melon
68	Sauteed Beef with Cucumber and Sweet Corn
70	Pan Fried Prawn Patties
72	Sauteed Chicken and Lotus Root with Lemon Juice
74	Scrambled Eggs with Shrimp
76	MAGGI Butter Fish Fillet
78	Fried Squid with Bok Choy
80	Steamed Hairy Gourd with Dried Scallop
82	Garlic Crab with Ginger and Spring Onion
84	Stir Fried Bean Curd with Bean Sprout and Chive
86	Steamed Egg with Vermicelli and Chinese Sausage
88	Steamed Pork with Mui Choy
90	Mixed Mushroom with Vermicelli and Chinese Lettuce