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Materials:
100g cooked eel shreds
100g cooked chicken breast shreds
100g fragrant mushroom shreds

Preparations:
1. Season oil with scallion and ginger, drop in the cooked eel shreds, cooked chicken breast shreds and mushroom shreds, stir-fry till flavored.
2. Add clear chicken soup, bring to the boil, skim, add rice vinegar, MSG, salt and white pepper.

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Materials:
one big black sea cucumber soaked in water
shrimp roe
scallion sections
2g shrimp roe
1g scallion

Preparations:
1. Fry the black sea cucumber in 6-fold heated oil for a while, add shrimp roe and clear soup.
2. Stew till soft, remove, keep the sea cucumber stock.
3. Deep-fry scallion sections in 5-fold heated oil till flavored, remove the scallion, pour in sea cucumber stock, bring to the boil, thicken, sprinkle over the sea cucumber.

Materials:
one headless cooked white duck (200g)
3 eggs
mashed prawns
750g chicken soup

Preparations:
1. Cut the duck into pieces, place in a bowl with the skin down.
2. Make the eggs into a pancake, spread with mashed prawns; roll up the pancake, steam till done.
3. Slice the prawn roll, put the slices around the duck; add seasonings and steam till done, turn upside down on a big plate.
4. Bring clear chicken soup to the boil, add seasonings, thicken, pour over the duck and prawn rounds.

Materials:
500g fresh shrimps
250g mashed potatoes
25g tomato Ketchup

Preparations:
1. Put the mashed potatoes into moulds, deep-fry in the moulds to make potato cups, place the cups in a circle on a plate.
2. Add salt and pepper to the shrimps, saute in 5-fold heated oil till done.
3. Fry tomato ketchup till it turns bright red, drop in half of the shrimps, thicken, put the shrimps in the potato cups.
4. Drop the other half of the shrimps into the wok with oil, add cooking wine and chicken soup, and seasoning, sprinkle with sesame oil, put in the centre of the circle of potato cups.

Materials:
2 live crucian carp
250g live clams
3 slices of ham
5 slices of bamboo shoot
one mushroom

Preparations:
1. Clean the crucian carps, cut along the backbone, score several cuts on the sides, put in a saucepan with cold water, add seasonings, ginger slices, scallion sections, bamboo shoots, boil over a low heat till done, transfer to a soup plate, save the soup.
2. Drop the clams into a saucepan with cold water, boil till the shells open, remove the clam meat to the soup bowl.
3. Strain the fish soup, add to and bring to the boil with the clam soup, add mushrooms and ham, season and pour into the soup plate.

Materials:
250g beef
40g fried rice flour
100 green cabbage leaves
2g scallion
3g ginger
50g sweet fermented flour sauce
10g chilli bean sauce

Preparations:
1. Remove the veins and membrane of the beef, cut horizontally into thin slices. Add sweet fermented flour sauce, chilli bean sauce, cooking wine, soy sauce, white sugar, Chinese prickly ash powder, chilli powder and rice flour, stir well.
2. Put cabbage leaves at the bottom of a steamer, pour on the beef mixture, steam till done.
3. Mix sesame oil and minced scallion to make a sauce, and sprinkle over the beef.

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