Smoked Duck
Materials:
2 ducks with feathers
100 scallions
100g ginger
25g anise
Preparation:
1. Clean the ducks; rub with salt and pickle in a jar for four hours, turning over once.
2. Dip the ducks into boiling water until the skins shrivel; hang in a draft and rub off the feathers.
3. Put four thin iron sticks in the smoking pan; hang the ducks on the sticks with their backs downward.
4. Smoke the ducks for 5 minutes; turn over and smoke for another 5 minutes.
5. Put water, spices, soy sauce, scallions and ginger into a large saucepan and bring to a boil. Put in the ducks and simmer for 45 minutes; remove and chop into pieces.

Hashima with Cherries and Orange Slices
Materials:
25g Hashima oily pieces
10g orange slices (canned)
10g red cherries
Preparation:
1. Add water, cooking wine, ginger and scallions to the soaked Hashima and steam for 10 minutes. Rinse to get rid of the fishy smell, and then soak in water.
2. Add water to crystal sugar and boil to syrup.
3. Put the Hashima in another pan of hot water and bring to the boil. Remove from heat and drain off the water.
4. Add orange slices and the Hashima to the sugar syrup. Bring to the boil; pour into a soup bowl and add the cherries.

Prawns in a "Bird's Nest"
Materials:
500g live prawns
200g potatoes
5g soaked hair-like seaweed
1 stick of celery
150g cooked green soybeans
25g soaked Xianggu mushrooms
Preparation:
1. Cut the potatoes into strips and soak in salt water. Remove and mix with dry cornstarch and flour.
2. Remove heads and shells and wash the prawns. Mix with condiments and cornstarch.
3. Arrange the potato strips in the shape of a bird's nest. Deep-fry the "nest" in 70% heated oil until golden.
4. Slice and arrange the celery in the shape of tree branches. Put the "nest" on top of the "branches".
5. Put the hair-like seaweed at the root of the "tree". Deep-fry the prawns in 50% heated oil.
6. Sauté the green soybeans and mushrooms; add condiments and chicken soup, and thicken with cornstarch. Put in the prawns and stir-fry; remove to the "nest".

Taros with Honey Juice
Materials:
1000g red taros
200g honey
125g crystal sugar
Preparations:
1. Choose some orange-colored taros that have "sweated", wash, peel, and chop into pieces that have two pointed ends.
2. Put a bamboo steamer in a casserole, add water and crystal sugar, when the sugar melts, put in the taros and honey and simmer for one hour.
3. When the juice has boiled down, transfer the taros to a plate and pour on the juice.

Grape-shaped Fish
Materials:
350g black carp fish meat with skin
4 Chinese cabbage leaves
1 egg
75g breadcrumbs
100g grape juice
Preparation:
1. Wash the carp meat and cut into the shape of a ladder; make deep-cuts in the skin.
2. Add condiments and leave for 20 minutes. Coat with egg batter, followed by a layer of breadcrumbs. Deep-fry in 70% heated oil until light yellow; when grape-shaped, remove it.
3. Scald the Chinese cabbage leaves. Cut into grape leaf shapes and place beside the carp "grapes".
4. Make a sauce of cornstarch, sugar, white vinegar, salt and grape juice. Pour over the "grapes".

Hot Diced Pork
Materials:
150g pork fillet
50g fresh chilies
50g green soybeans
50g diced mushrooms
Preparation:
1. Dice the pork fillet; add cooking wine, scallions, ginger, pepper and MSG. Stir-fry in 80% heated oil and remove from pan.
2. Leave a little oil in the wok; put in the chilies and sauté until the flavor comes out. Drop in the diced pork, soybeans and mushrooms and toss; thicken with cornstarch solution.

Maofeng Smoked Hilsa Herring
Materials:
1/2 of a hilsa herring (750g)
25g Maofeng tea leaves
25g scallions
50g ginger
150g rice crust
Preparation:
1. Rub the outside and the inside of the fish with salt. Sprinkle on minced ginger and scallions; then pickle for 20 minutes.
2. Put rice crust into an iron saucepan; sprinkle with tea leaves. Place an iron rack on top; put the fish on the rack.
3. Heat the iron saucepan over high heat until thick smoke comes out. Smoke for 5 minutes over low heat; then smoke for 3 minutes over high heat.
4. Chop the fish into long strips; arrange the strips in the shape of the original fish on a plate.
5. Serve with vinegar and minced ginger.

Red Bayberry-Shaped Meat Balls
Materials:
300g pork meat
1 egg
50g sugar
1000g red bayberry juice
40g breadcrumbs
Preparation:
1. Mince 70% lean pork leg meat. Add eggs, salt and water; mix well. Add breadcrumbs to make a filling.
2. Squeeze the filling into balls the size of red bayberries. Roll in salted breadcrumbs and deep-fry in 50% hot oil until golden. Drain off the oil and transfer to a plate.
3. Add sugar, vinegar and red bayberry juice to soup stock and cook over moderate heat to make a spicy sauce. Thicken with cornstarch and pour over the meatballs.

Lihongzhang Hotchpotch
Materials:
raw chicken meat
sea cucumbers
cooked white chicken meat
fish
ham
fish maw soaked in oil
squid
soaked dried bean milk cream rolls
dried scallops
dried mushrooms
dried slices of tender bamboo shoots
pork tripe
Preparation:
1. Slice the sea cucumbers, fish maw, squid, bamboo shoots, dried bean milk cream rolls and ham.
2. Add scallions, ginger slices and Shaoxing rice wine to the tripe, chicken and scallops. Steam until the flavor penetrates; then slice into strips.
3. Cut the cooked chicken and ham into shreds.
4. Mash and season the fish; shape into balls. Roll in the scallop strips and steam.
5. Add scallop balls, all other ingredients and condiments to the chicken soup and boil until the flavor penetrates. Transfer to a bowl, cover and let steam for 5 minutes.
6. Pour out the soup stock and thicken with cornstarch. Then pour it back into the hotchpotch.

Bagongshan Bean Curd
Materials:
250g Bagongshan bean curd
25g cooked bamboo shoots
50g soaked black fungus
10g shrimp roe
Preparation:
1. Cube the bean curd. Put in cold water and boil; remove and drain off the water.
2. Slice the bamboo shoots. Coat the bean curd with cornstarch paste and deep-fry in 50% heated oil until golden. Remove from pan.
3. Sauté shrimp roe, bamboo shoots and black fungus in 50% heated oil. Add bean curd, condiments and water; thicken with cornstarch and toss a few times.