Contents
004	FOREWORD
006	FOREWORD
	SECRETS INGREDIENTS
012	Tofu – Good for the Young and the Elderly (Fresh Shiitake Mushrooms with Custard Tofu)
018	The Season for Pumpkins (Neptune's Treasure Chest)
024	The Nutritional Value of Different Types of Rice (Multi-grain Fried Rice with Smoked Salmon)
030	The Recipes for Bamboo Shoots (Braised Pork with Preserved Bamboo Shoots)
036	The Versatile Winter Melon-the Best Vegetable for the Summer (Buddhist Delight in winter Melon Ring)
042	Using Fresh fruit as Ingredients (Sweet Soup of Papaya, Snow Fungus and Duet of Chinese Almonds)
048	The Properties of lotus roots as Food and Medicine
	(Stir-fried Rice Cake with Preserved Mustard Greens and Lotus Root)
054	A Discourse on Fermented Black Beans (Stir-Fried Craab with Black Bean Sauce)
060	The Special Tricks with Aged Tangerine Peel-One of the Three Treasures of Guandong Province
	(Steamed Beef Patty Flavored with Aged Tangerine Peel)
066	The Best Treatment For a Natural Product-Shirataki (Clay Pot of Shirataki with mixed vegetables)
072	Hasmaris Good for Yoyr Health (Dessert Soup of Double Boiled Hasmar with lotus Seeds and Red Dates)
078	All About Shark Fins (Scrambled Egg White Shark Fins)
	FOOD KALEIDOSCOPE
086	Palace Cuisine-Bird's Nest (Bird's Nest in Cream of Almond)
092	The virtue of strong Tea Sfter a Sumptuous Meal (Poached Chicken in Spiced Tea)
098	Comparison of Chinese and Western Styled Barbecue Ribs (Hong Kong-Style BBQ Ribs)
104	Lamb Stewed with Bean Curd Stick (Classic Chinese Lamb Stew)
110	Hand Made Thread-thin Noodle (Wonton Soup)
116	Speaking of Plums in the Hot and Humid Summer (Clay Pot of Spareribs with Preserved Plums)
122	Spring Rolls-an International Favorite (Crispy IndonesianRice Vermicelli Rolls)
128	The Origin of the Local Alley Shark's Fin Soup (Clay Pot of Shark's Fin Soup with Chicken)
134	The Old Tofu Shop (Clay Pot of Tofu with Seafood and Nori)
140	Moon Cake (Braised duck in Zhou Hou Sauce)
146	Natural Cooking of Hong Kong Style Tea Bistro (Hong Kong Style Pork Chop Rice, Au Gratin)
152	Fond Memories of Childhood Christmas Dinners (Pan-Fried Marinated Lamb Chops)
158	APPENDIX (Conversion Tables of Common Units of Food、Sauces Commonly Used)
160	ACKNOWLEDGEMENT