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Contents |
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P.2 |
Preface |
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P.6 |
Eat the Seasons |
P.8 |
Crab Meat, Fish Maw and Egg Soup |
P.10 |
Stir-fried Razor Clams with Yellow Chive and Fresh Mushrooms |
P.12 |
Stewed Chayote with Spare Ribs |
P.14 |
Stir-fried Sea Bass Fillet |
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P.16 |
Sliced Fish Soup with Matrimony Vine and Egg |
P.18 |
Braised Fried Gluten Puffs with Shiitake Mushrooms |
P.20 |
Stewed Spare Ribs with Zhenjiang Vinegar and Red Vinasse |
P.22 |
Stir-fried Snakehead Fillet in Butterfly Shape |
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P.24 |
Minced Pork with Dried Scallop and Seaweed Soup |
P.26 |
Stir-fried Chicken Fillet with Vegetable |
P.28 |
Deep-fried Guiling Beef Balls |
P.30 |
Steamed Mackerel with Sweet Potatoes |
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P.32 |
Spare Ribs, Soya Bean and Bitter Melon Soup |
P.34 |
Braised Shrimps and Bean Curd with Sichuan Chili |
P.36 |
Stewed Duck with Black Bean Paste and Bitter Melon |
P.38 |
Steamed Fish Head with Ginger and Wine |
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P.40 |
Pumpkin, Tomato and Potato Soup |
P.42 |
Stir-fried Chicken with Red Vinasse |
P.44 |
Hakka-style Stir-fried Pig Kidneys |
P.46 |
Steamed Grass Carp with Garlic Bean Paste and Preserved Plum |
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P.48 |
Mango and Egg Soup |
P.50 |
Stir-fried Fish with Wildrice Stem and Shrimp Paste |
P.52 |
Roast Chicken Liver with Wine |
P.54 |
Chiuchow-style Stewed Oysters with Fried Gluten Puff |
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P.56 |
Dried Duck Kidney, Pear and Almond Soup |
P.58 |
Stir-fried Prawns with Phoenix Eye Nuts |
P.60 |
Stewed Meat Balls with Eggplants and Crispy Garlic |
P.62 |
Cook Grass Carp with Assorted Pickles |
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P.64 |
Pork, Kelp, Algae and Green Bean Soup |
P.66 |
Stir-fried Chicken Fillet with Twisted Doughnut and Bamboo Shoot |
P.68 |
Stewed Pig Tail with Mushroom Stems and Peanuts |
P.70 |
Deep-fried Cuttle Fish Balls |
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P.72 |
Pork and Wild Kudzu Vine Soup |
P.74 |
Steamed Frog with Salted Fish Paste |
P.76 |
Chili Bamboo Shoot Stew |
P.78 |
Stir-fried Fish Fillet with Broccoli and Baby Corn |
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P.80 |
Flathrad Fish, Green Radish and Carrot Soup |
P.82 |
Stewed Spare Ribs with Pickled Ginger Shoots |
P.84 |
Stir-fried Pig Kidney, Chicken Gizzard and Shrimps with Gingko |
P.86 |
Syeamed Fish Intestines with Twisted Doughnut and Eggs |
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P.88 |
Pig Lungs, Luo-han-guo and Preserved Cabbage Soup |
P.90 |
Stewed Spare Ribs in Port |
P.92 |
Braised Tianjin Cabbage with Mushrooms |
P.94 |
Stir-fried Grouper Fillet with Mushrooms and Assorted Peppers |
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P.96 |
Chicken Legs, Papaya and Peanut Soup |
P.98 |
Stir-fried Chicken with Sichuan Chili |
P.100 |
Stewed Cow Marrow in Oyster Sauce |
P.102 |
Deep-fried Fish Fillets with Sesame Seed in Orange Sauce |
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P.104 |
Sea Cucumber, Pork and Broad Bean Soup |
P.106 |
Stir-fried Spicy Chicken Fillet |
P.108 |
Stir-fried Squid and Chicken Liver with Broccoli |
P.110 |
Deep-fried Fish with Taro Puree |
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P.112 |
Chicken Soup with Southern Poplar Mushroom |
P.114 |
Pork Cheek with Renmen Sauce and Ginger Shoots Stew |
P.116 |
Stir-fried Honey Pea with Fresh Lily Bulbs |
P.118 |
Deep-fried Marbled Goby |
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P.120 |
Duck Soup with Dried Tangerine Peel and Mustard Cabbage |
P.122 |
Stir-fried Squid with Celery in Satay Sauce |
P.124 |
Chicken in Clam Sauce |
P.126 |
Traditional Fry Prawns |
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