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Materials:
650g Chinese yam
sea cucumbers soaked in water
25g mushrooms soaked in water
25g cooked ham
25g cooked chicken breast
25g green beans
5g carrots

Preparations

1. Peel the yam, cut it into flower-shapes, steam till soft and tender, transfer to a plate.
2. Dice the sea cucumbers, mushrooms, ham, chicken breast and carrots, add green beans, put these ingredients into a saucepan, add clear soup and boil till cooked, season, thicken, and pour over the Chinese yam.

Materials:
400g ham
50g dehearted steamed lotus seeds
1 green plum
5 cherries
crystal sugar
2g sweet osmanthus

Preparations

1. Clean the ham, cut into 12 cubes still attached to the skin, add cooking wine, crystal sugar and water and steam for 1 hour, pour out the syrup and repeat this step with new wine, sugar and water.
2. Add 25g of cooking, 25g of crystal sugar, lotus seeds and water, and steam again for 90 minutes.
3. Place the ham in a soup-plate with the skin up, circle with lotus seeds, decorate with the green plums and cherries.
4. Pour 50g water into a wok, add 25g crystal sugar and sieved syrup, thicken with cornstarch, pour over the ham cubes.

Materials:
One live silver carp (500g)
3 pieces of ham
3 pieces of cooked bamboo shoot
25g tender pea shoots
one mushroom

Preparations

1. Wash, bone and skin the carp, take out the flesh from the two sides, chop finely to a mash, add condiments, stir with force in one direction, and leave to expand.
2. Shape the carp mash into balls, put in a saucepan of warm water to "heal" for a while, bring the water to the boil, lower the heat, simmer till done.
3. Boil some clear soup, add condiments, drop in the fish balls, cook for a while, transfer to a soup bowl, add strips of bamboo shoot, ham and mushrooms.

Materials:
20 big loquats
5g assorted preserved fruits
2.5g shelled pumpkin seeds
1g sweet osmanthus

Preparations

1. Skin and stone the loquats, scald in hot water and let to dry.
2. Cut the preserved fruits into small pieces, add sugar and place on the loquats.
3. Mold into plum shapes squashed red preserved fruit and pumpkin seeds.
4. Steam with the loquats for a while, pour on sugar batter, sprinkle with osmanthus.

Materials:
one cod (750g)
50g cooked chicken breast strips
25g ham
50g soaked dried mushroons
100g vegetable hearts

Preparations

1. Cut the fins off the fish, clean, bone and cut into slices.
   
2. Cover with cornstarch, then beat slightly with a wooden mallet, drop in boiling water, boil till done, let cool and cut into strips.
3. Cut the ham and dried mushroons into strips.
4. Scald the vegetable hearts, drain on a sieve.
5. Pour 500g clear soup into a saucepan, add the cod strips, vegetable hearts, cooking wine and salt, bring to the boil on a medium beat, skim, add mushrooms strips, ham strips, chicken strips and seasoning.

Materials:
24 tender bamboo shoots
minced shrimp meat
mashed grass carp
15g minced ham
50g green peppers
1 egg white

Preparations

1. Add egg white to the minced shrimps and grass carp, stir in one direction to make a filling, add seasonings to flavor.
2. Take the upper part of the bamboo shoots, score criss-cross cuts in the top to make orchid patterns, rinse in cold water, then steam till done.
3. Make the filling into 24 balls, steam till done and put them in the middle of the "orchids", sprinkle with minced ham.
4. Scald green pepper shreds and put them around the balls, pour on seasoned cornstarch sauce.

Materials:
One live fish (1000g)
50g vinegar
60g sugar
2g finely chopped ginger

Preparations

1. Clean the fish, cut open along the backbone, make 3-5 cuts along the inside but do not cut through the skin.
2. With the skin up place in boiling water, boil for 3 minutes.
3. Skim, pour off the soup till only 250g is left.
4. Add soy sauce, wine and ginger, cook till the flavor penetrates, remove the fish to a plate.
5. Add sugar, vinegar and wet cornstarch to the soup, bring to the boil, skim, pour over the fish.

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