About this book: Abalones, sea cucumbers, shark's fins and dried fish maws are the most luxurious ingredients in Chinese cuisine. Among them, 2-head or 3-head abalones, Tiger shark's fins and dried cod maw rank as the rarest and most exquisite gourmet items. Yet, the preparation is crucial in order to turn such expensive food into exceptionally delectable dishes. In this cookbook, the experienced Chinese Chef Master Tsoi Chiu-fai explained how the professionals handle these ingredients, including re-hydrating and simmering them. He also included top-notch recipes tailor-made for each ingredient according to its characteristics. ˙ 75 recipes featuring abalones, sea cucumbers, shark's fins and dried fish maws; ranging from the traditional classic "Braised Supreme Shark's Fin" to the creative fusion "Abalone Flambée in Red Wine Sauce". ˙ Illustrated by photos, with detailed information on various types of dried abalones, Japanese thorny sea cucumbers, white teat sea cucumbers, shark's fins and dried fish maws, including their origins, features and cooking tips. ˙ How do you re-hydrate dried abalones so that they are tender but resilient? What does "number of heads" means in dried abalone terms? What are the differences between re-hydrating Japanese thorny sea cucumbers and white teat sea cucumbers? What are superior shark's fins and shark's fin fragments?

	Contents
	Abalone
8	Different Types of Abalones
10	Frozen Green-lip Abalones and the Simmering Method
12	Canned Abalones and the Simmering Method
14	Dried Abalones
18	Re-hydrating and Simmering Dried Abslones
22	Yoshihame Abalone in Abalone Sauce
24	Steamed Abalone with Chicken and Dried Black Mushrooms
26	Stewed Abalone Slices with Goose Webs
28	Deep-fried Beancurd Skin Rolls with Abalone and Roasted Duck Filling
30	Stewed Abalone and Squab with Bamboo Shoot
32	Stir-fried Dried Abalone in a Golden Cup
34	Angle Hair Pasta with Shredded Abalone
36	Abalone Flambee in Red Wine Sauce
38	Baked Abalone in Cream Sauce
40	Abalone Rolls with Asparaguses and Minced shrimp
42	Abalone Slices in Avocado Sauce
43	Stir-fried Abalone with Ginger and Spring Onion in a Glay Pot
44	Fried Rice with Abalone and Crabmeat
46	Baked Amidori Abalones with Cabbage
48	Baked Chiaken with Abalones and Dried Scallops
51	Braised Sliced Abalone with Lettuce
54	Stewed Treasures in a Glay Pot in Fujian Style
	Sea Cucumber
58	Different Typed of Sea Cucumbers and the Re-hydrating Method
64	Sea Cucumber Salad with Bamboo Shoot and Peanuts
66	Pork Belly Rolls with Sea Cucumber
68	Steamed Stuffed Sea Cucumber
70	Stir-fried Sliced Sandfish Sea Cucumbers with Preserved Pork and Snow Peas
72	Simmered White Teat Sea Cucumber
74	Stir-fried Sea Cuumber in Sichuan Style
76	Stewed Sea Cucumber and Duckling
78	Steamed Beancurd Egg White Custard with Sea Cucumber
80	Sea Cucumber in Tamato Garlic Sauce
82	Simmered Sea Cucumber with Bamboo Shoot and Dried Black Mushrooms
84	Deep-fried Sea Cucumber Rolls with Chinese Gelery and Bamboo Shoot
86	Stir-fried Sea Cucumber with Dried Shrimps
88	Stir-fried Sea Cucumber with Eggplant and XO Sauce
90	Stir-fried Sea Cucumber with Shrimp Roe
91	Sea Cucumber Stuffed with Minced Shrimp
92	Sea Cucumber and Wagyu Beef Rolls
94	Abalone, Sea Cucumber, Shark's Fin and Fish Maw Thick Soup
96	Diced Chicken and Sea Cucumber with Sauce in a Glay Pot
	Shark's Fin
98	Different Forms of Shark's Fins
109	Traditional Preparation on Raw Shark's Fins
110	Cooking Superior Shark's Fin
112	Cooking Shark's Fin Fragments
114	Modern Day Industry Standard: Steaming Shark's Fin
115	Superior Shark's Fin and Chicken in a Glay Pot
116	Hai Fu Shark's Fin with Mungbean Sprouts and Yellow Chives
118	Braised Superior Shark's Fin with Brown Sauce
120	Braied Shark's Fin with Crabmeat
122	Braised Shark's Fin with Shredded Chicken
124	Chicken Patties with Superior Shark's Fin in Premium Stock
126	Steamed Zhu Sheng Stuffed with Shark's Fin
128	Braised Supreme Shark's Fin
130	Chaozhou Shark's Fin in Thick Soup
131	Double-Steamed Shark's Fin in Papaya
132	Braised Shark's Fin with Condensed Chicken Broth
134	Scrambled Eggs with Shark's Fin and Mungbean Sprouts
136	Shark's Fin Soup with Seafood
138	Double-Steamed Squab Stuffed with Shark's Fin
140	Double-Steamed Shark's Fin Soup with Frogs and Squab Eggs
142	Braised Shark's Fin with Crabmeat and Crab Roe
144	Braised Shark's Fin with Wintermelon and Crab Roes
146	Taichi Shark's Fin Duo Soup
148	Shark's Fin, Crabmeat and Crab Roe on Steamed Egg Custard
150	Steamed Lobster Rolls with Shark's Fin
152	Shark's Fin Dumplings in Sour and Spicy Soup
154	Stewed Shark's Fin with Chicken in Young Coconut
155	Shark's Fin and Quail Egg in Stock
	Fish Maw
156	Different Types of Dried Fish Maw
158	Re-hydrating Dried Fish Maw
159	Duible-Steamed Fish Maw with Zhu Sheng and Shin of Pork in a Bamboo Trunk
160	Stir-fried Preserved Duck Leg with Fish Maw
162	Steamed Fish Maw Rolls
164	Stir-fried Diced Squab with Dried Fish Maw, Water Chestnuts and Yellow Squash
166	Steamed Beancurd Boxes Stuffed with Fish Maw Filling
168	Stewed Teal and Fish Maw Soup
169	Braised Fish Maw with Dried Black Mushroom
170	Fish Maw, Scallops and Prawn with Seafood Soup
172