Score the squid with crisscross cuts, then cut into pieces, scald, remove and drain off the water.
Cube the fresh pineapple and put on a plate.
Mix condiments to make a spicy sauce, pour into a wok containing a little oil and bring to the boil, put in the squid and stir-fry quickly, toss and add to the pineapple pieces, decorate with tomato wedges.
Clean the clams and cut each one in half, dip into 60 centigradeæ water and remove when half-done; remove the membrane, rub in cooking wine.
Slice the mushrooms and add fresh soup, salt, MSG, sugar, soy sauce, sesame oil and cornstarch to make a spicy sauce.
Saute chopped garlic, drop in the mushrooms, bamboo shoots and stir-fry; pour in the spicy saute, bring to the boil, add cornstarch solution, put in the clam meat and toss a few times.
Materials:
2 live red-colored crabs
25g each of pork loin
duck gizzard
chicken breast
sea cucumbers
abalone
scallops
fresh shrimps
winter bamboo shoots
Preparations:
Clean the red-colored crabs, draw out the meat and ovaries.
Put a piece of dough on each side of a plate.
Dice and scald the other eight ingredients, drain off the water, add condiments, put the mixture around the dough; mix egg white with condiments and pour over the eight delicacies, steam for 15 minutes.
Replace the dough with crab meat and ovaries, restoring the shape of the crabs, and steam for 10 minutes.
Materials:
shark's fins
shark's lips
fish maw
abalone
bechedemer
scallops
chicken
duck meat
lamb shoulder meat
ham
pork tendons
dried mushrooms
winter bamboo shoots
Preparations:
Pile the soaked dry ingredients in layers in an earthen jar containing Shaoxing rice wine together with the chicken, duck, lamb, ham, tendons, mushrooms and bamboo shoots.
Add cassia bark, crystal sugar, cooking wine and salt, seal the jar with a lotus leaf, boil over a charcoal fire, simmer until soft, serve from the jar.