About this book: Old-time classic dishes are rather hard to come by these days. Old-fashioned goodies like baked stuffed chicken; fried frog legs in bean sauce; and stuffed boneless chicken wings are not likely to appear on the menus of your average Chinese restaurants around the corner. But now, you can re-create the good old taste at the convenience of your own home! In this book, the author Kitty Choi revives the unforgettable classics, many of which have been missing from restaurant menus for some time. She also includes some all-time favourites that survived all through the years. Our parents would surely miss these recipes and we might as well relive a slice of their precious memory in their golden years.

	Contents
	Old-time Restaurant Classics
10	Stir-fried Peony Prawns
12	Stir-fried Pigeons and Chicken Livers
14	White Fungus with Dried Lily Flowers and Green Bean Sprouts
17	Stuffed Pigeons with Pigeon Eggs
20	Stir-fried Kale, Chicken and Prawns
22	Stir-fried Chicken and Watercress
24	Steamed Grouper with Mushrooms and Jinhua Ham
26	Stir-fried Duck Webs and Srraw Mushrooms
28	Stir-fried Prawns with Preserved Duck and Broccoli
30	Bird's Nest and Seafood Thick Soup
32	Fish Soup with Fish Maw and Pigeon Eggs
34	Lotus Seed and Duck Soup
	Retro Home-style Cooking
38	Simmered Dried Black Mushrooms and Fish Maw
41	Stir-fried Dried and Fresh Squids
44	Deep-fried Oysters with Crispy Crust
46	Simmered Grouper Tail
48	Chispy Pomfret Fillet and Bones
51	Steamed Dried Scallops with Black Moss and Garlic
54	Stir-fried Fish Tripe and Crab Meat
56	Fried Prawns in Ketchup
58	Braised Grouper Head and Belly
60	Pork Chop in Sweet Vinegar Sauce
62	Stuffed Boneless Chicken Wings
64	Sichuan Camphor Scented Smoked Duck
67	Baked Stuffed Chicken
70	Stir-fried Beef Tripe and Pickled Mustard Green
72	Stir-fried Beef and Choy Sum
74	Simmered Pork and Pickled Bamboo Shoots
76	Eggplant and Fish in Sa Cha Sauce
78	Stir-fried Chicken Giblets and Cashew Nuts
80	Simmered Preserved Duck Leg and Mutton Flank
82	Steamed Crab Meat in Winter Melon Bowl
84	Sweet and Sour Pork
86	Chispy Duck on Mushed Taro
89	Stir-fried Pork Offal and Bitter Melon
	The Revival of Classics
94	Duck Tongues in Maggi's Seasoning
96	Prawn Toast with Green Pea Puree
98	Steamed Oysters with Garlic
100	Steamed Pork Balls with Fresh Fox Nuts
102	Fried Frog Legs in Bean Sauce
104	Stir-fried Abalones with Assorted Vegetables
106	Crispy Cuttlefish Rolls
108	Chicken Cutlet with Banana
110	Stir-fried Asparagus and Pigeons
112	Fried Fish Patties in Shun De Style
114	Deep-fried Stuffed Beancurd Puffs in Hot Soup
116	Steamed Spareribs with Peppercorns and Red Wine Dregs
118	Mustard Green in Duck Soup
120	Oysters with Peppercorns in Stock
122	Double-Steamed Chicken Soup in Hami Mwlon
124	Stir-fried White Eel with Poached Egg White Souffle