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Stewed Pigeon with Ginseng and Cordyceps

Materials:

Preparations:

Cut the pigeon in half, clean and scald, transfer to a bowl.
Put soup stock, salt, MSG, cordyceps, ginseng slices, wolfberry fruit and minced ginger in a pan and season, pour into the bowl and steam for two hours.

Duck with Chinese Caterpillar Fungus

Materials:

Preparations:

Boil the cleaned duck till almost done, with a bamboo skewer make several small holes in the breast of the duck.
Soak Chinese caterpillar fungus in tepid water till soft, then put inside the duck.
Put the duck into a pot, add salt, scallion, ginger, cooking wine and duck soup, tightly seal the pot and steam for 3 hours, pick out the scallion and ginger, add MSG and pepper.

Antler with Assorted Meat

Materials:

Preparations:

Put the antler slices and dried scallops into separate bowls, stir with seasonings, steam till tender.
Mince the chicken breast, add egg white to make a chicken paste.
To half the chicken paste, add rice powder to make a white paste.
Stew the soaked shark's fins till tender, coat first with chicken paste, then with the white paste, stew, remove to a casserole, drop in antler slices, scallops, add seasonings and steam for an hour.

Mutton with Candied Dates

Materials:

Preparations:

Stone the candied dates, insert orange dices as stones.
Scald the mutton slices and drain.
Drop the mutton slices into 8-fold hot oil, quickly saute, remove.
Put the lotus seedpods in a bowl, around them arrange the candied dates, place the mutton slices on top of the seadpods, sprinkle with white sugar and steam for 3 hours, turn the bowl upside down on a plate, pour on heated honey.

Turtle Soup

Materials:

Preparations:

Wash the live turtle, remove its head and claws, and cut into slices.
Wash the caterpillar fungus in tepid water.
Season oil in a wok with scallion knots and ginger slices, drop in the turtle slices, turtle gizzard, liver slices and salt, saute for 5 minutes, transfer to a casserole.
Add caterpillar fungus and clear chicken soup, stew over a high heat for 2 hours till the soup is concentrated, transfer to a Chinese steamer and steam for half an hour.