Materials: tender chicken 200g starched shrimp meat 50g
Ingredients: pork from pig's leg 100g, cooked ham 15g, netted lard plate 400g, soaked mushroom 15g water chestnut 20g green soya bean 20g
Condiments:2 eggs, chopped green onion 10g, ginger powder 1g, rice wine 10g, refined salt 2g , gourmet powder 1g , pungent sauce 15g , pepper powder 0.25g , starch 50g , cooked lard 500g (use about 150g)

preparations

1. Cut the mushroom, chicken,ham, pork and water chestnut into pinenut -shape and mix them thoroughly with shrimp, green soya bean, chopped green onion and ginger powder. Divide the filling into 10 equal portions. Cut the netted lard plate into 10 pieces and surface them with paste made up of eggs and starch. Wrap the lard plate up with the filling inside into the shape of chicken legs. Insert a chicken bone into the narrow end of each.
   
2. Heat the lard to 60£¥ hot in a wok over high heat and fry the legs until they are well-done. Scoop them up and place them on a plate.

Features: This dish looks golden yellow and tastes crisp outside and tender inside.

Materials: duckling 500g
Ingredients: soaked mushroom 25g , carrot slices 10g , 1 piece of lotus leaf
Condiments: soy sauce 10g , refined salt 2g , gourmet powder 5g , rice wine 5g , sesame oil 2g , cornstarch 15g , peanut oil 20g , scallion 5g

Preparations

1. Clean the duckling and cut into pieces of 3 by 2 centimetres. Slice the mushroom.
2. Preserve the duckling pieces for 30 minutes in the mixture made up of mushroom, carrot slices, soy sauce, salt, gourmet powder, rice wine, sesame oil, starch, peanut oil and scallion. Cut the lotus leaf and make it fit well in the steamer tray and place the preserved duckling in the middle. Steam the tray over high heat for 30 minutes.

Feature :This dish tastes fragrant and feels tender and refreshing.

Materials: 2 new-born pigeons, 400g/each
Ingredients: soaked tremella 100g , soaked dried tangerine 10g
Condiments: refined salt 10g , gourmet powder 5g , chicken extract 2g , soup-stock 750g

Preparations

1. Kill and clean the pigeons. Cut them into pieces. Scald the pieces in boiling water for two minutes. Move the meat pieces into a soup bowl after cooling them down with cold water.
   
2. Clean the soaked tremella and cut them into pieces. Scald them in boiling water for a short while. Place them into the soup bowl and followed by soaked dried tangerine.
   
3. Pour the soup-stock into a wok which is on moderate flame. Add the refined salt, gourmet powder and chicken extract to the boiling soup and stir them. Pour the soup into the bowl and then steam the bowl in a steamer tray over high heat for 30 minutes.

Features:This dish tastes delicate and delicious. It helps nourish the feminine and lung.

Materials:3 quails, 250g/each
Ingredients: huaishan 50g , Chinese wolfberry 50g
Condiments: refined salt 10g gourmet powder 5g , chicken extract 2g , rice wine 2g , ginger slice 2g , soup-stock 750g

Preparations

1. Kill the quails and wash them clean.Cut each into 4 pieces and scald the 12 pieces in boiling water. Two minutes later, cool them down with cold water. Place them in a soup bowl with a cover for use.
   
2. Wash the huaishan and Chinese wolfberry clean and soak them for 15 minutes. Place them on the quails together with the ginger slice.
   
3. Heat the wok with soup-stock in it over moderate flame. Then add the salt, gourmet powder, chicken extract and rice wine to the soup.
   
4. Pour the boiling soup into the bowl and place the bowl in a steam tray which is over a high heat. Pick out the ginger slice 20 minutes later and the process is over.

Features:The dish tastes light and delicious. It helps nourish the feminine and kidney.

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