Stewed Assorted "Lotus" click to see closer Materials: Cooked chicken breast cooked egg rolls with mashed shrimps hams winter bamboo shoot slices mandarin fish meat chicken gizzard pork kidney fish maw soaked in oil shrimps coated with batter 10 boiled eggs cabbage hearts Preparations Drop fish maw into a wok, add chicken soup, seasonings, bring to the boil, ladle out, drain, drop into a casserole. Score the chicken gizzard with chysanthemum like cuts. Score pork kidney with wheat ear-like cuts. Slice the mandarin fish. Stew the mushrooms and shrimps in chicken soup. Slice the ham, winter bamboo shoots, egg crisscross pattern on the fish maw. At the ends of the cross put chicken gizzard, pork kidney, mandarin fish and mushroom slices, together with the cut in half cabbage hearts. Carve flowers at the smaller end of the eggs. Cut ham and winter bamboo shoots into petal-like slices, insert them into the egg yolks. Put two eggs in the center of the casserole and eight around it, steam for 15 minutes. Bring to the boil soup stock, and pour it into the casserole.