Contents
P.2	Editor's Words
P.3	The Chef
P.6	Introduction
P.12	Bamboo Pith Meat Rolls
P.14	Braised Chicken with Onion
P.16	Braised Pomfret with Spring Onion
P.18	Braised Beef Flank with Radish
P.20	Braised Halibut
P.22	Spring Onion Dumplings with Sauce
P.24	Premium Dark Soy Sauce Chicken
P.26	Pork Floss with Egg Plant
P.28	Pan-fried Carp Fish Belly
P.30	Steamed Mui Choy Meat Ball
P.32	Stir-Fried Shark Fin
P.34	Spring Onion and Frog Rice
P.36	Marinated Duck Tongues
P.38	Marinated Spring Pigeon
P.40	Braised Beef Tripe with Lotus Root
P.42	Steamed Grouper with Mushroom
P.44	Steamed Gui Fei Clams with Bell Peppers
P.46	Poached Fresh Prawns
P.48	Stir-Fried Spicy Seafood
P.50	Spicy Clams
P.52	Stir-Fried Mutton with Spring Onion
P.54	Chili Bean and Minced Garlic Crabs
P.56	Spicy Chili Bean Cod Fish
P.58	Chili Bean Beef Rib Finger
P.60	Garlic Wild Mushroom and Loofah
P.62	Fresh Squid with Oyster Sauce
P.64	Oyster Sauce Abalone
P.66	Seafood Udon
P.68	Garlic Black Bean Crab Clams
P.70	Black Bean Bitter Gourd
P.72	Grilled Spare Ribs
P.74	Beijing Onion Ostrich Meat Rolls
P.76	Shredded Pork Roll in Beijing Style
P.78	Sesame Chicken Wings
P.80	Squid Patties
P.82	Shredded Chicken and Bean Jelly Skin
P.84	Lotus Leaf Steamed Yellow Croaker
P.86	Steamed Bean Curd with Chinese Ham
P.88	Steamed Hairy Gourd with Dried Scallop
P.90	Soy Sauce King Prawns