Contents
P.2	Foreword
P.4-7	Preface
P.8	Guide
P.9	What is Gl?
P.14	7-dayMenu
	Snacks
P.20	Bean Paste in Banana Leaf
P.22	Nutty Biscuits
P.24	Tomato and Leek Salad
P.25	Shish Kebab
P.26	Cucumber Salad
P.27	Mixed Bell Pepper Salad
P.28	Kelp and Lotus Root Salad
P.30	Reishi Agar
P.32	Red Dates Soup
P.33	Green Jade Soup
	Main Course
P.36	Braised Chicken in Fruit Sauce
P.38	Crabs in Chrysanthemun Sauce
P.39	Stir Fried Hairy Gourd
P.40	Braised Minced Fish Balls
P.42	Steamed Clams in Lemongrass Sauce
P.43	Stir Fried Razor Clams with Sato
P.44	Steamed Chicken Pieces in Lotus Leaf and Dried Hibiscus Flowers
P.46	Fish Bun
P.48	Pan Fried Fish in Leek Wrap
P.50	Smoked Chicken
P.52	Wine Prawns
P.54	Grilled Pomfret in Tomato Lemon Sauce
P.55	Lemon Chicken
P.56	Bombay Duck Soup
P.58	White Soup
P.59	Stir Fried Pigeon Meat in Lettuce Pockets
P.60	Steamed Red Sanpper in Stock
P.61	Steamed Humpback Grouper in Sweet Basil
	Soup
P.64	Fish Soup with Red Chinese Spinach
P.66	Hakka Style Vegetable Soup
P.68	Double-boiled Five Flavours Soup
P.70	Conch and Walnut Soup
P.71	Seaweed Soup
P.72	Tilapia and Bitter Melon Soup
P.74	Watercress Soup with Sea Urchin
P.76	Introduction to Herbs