Jane's Restaurant

5a. Ginger Crispy Beef / 薑汁牛柳絲

Ginger crispy beef.

3. Sesame Chicken With Peking Sweet-&-sour Sauce / 芝麻京都雞

Sesame chicken with Peking sweet & sour saucepot stickers (5 pcs).

17. Clam With Black Bean Sauce / 鼓汁炒蜆

There are many types of shells. The clams used today belong to two petal-shaped shells, and there are many kinds of them. The local clams are mostly yellow sand clams. The British "Clam Zhou Da Tang" and the Italian "Clam Fried Spaghetti" are traditional, The representative of western food. Stir-fried clams with soy sauce and pepper sauce is a special stir-fry in Guangdong. Clams are regarded as colder shellfish by Cantonese people and are often served with ginger juice, wine, and pepper to remove the cold.

20. General Tao's Chicken / 左宗棠雞

Zuo Zongtang's Chicken, also known as Zuo Rooster, is a famous dish in Hunan Province and belongs to Hunan cuisine. This dish was created by Peng Changgui in 1952 under the name Zuo Zongtang. In fact, it has no direct relationship with Zuo Zongtang, a general in the late Qing Dynasty. In 1952, the commander of the US Pacific Seventh Fleet, Redford, visited Taiwan. Liang Xuzhao, the commander-in-chief of the navy in Taiwan, hosted a banquet for three consecutive days and invited Peng Changgui to be the chef. Redford asked about the name of the dish after tasting it, and Peng Changgui casually named it "General Tso's Chicken".

12. Quail (2 Pcs.) / 鵪鶉

One order comes with two pieces.

1. Wontons With Spicy Chilli And Garlic Sauce (8 Pcs.) / 紅油抄手

One order comes with eight dumplings.

2. Pot Stickers (5 Pcs.) / 香煎餃子

One order comes with five pieces.

5. Mongolian Crispy Beef / 蒙古牛柳絲

Mongolian crispy beef.

7. Beef Strips With Black Pepper Sauce Chow Mein / 黑椒牛柳絲炒麵

Cantonese Food Restaurant Vancouver.

8. Szechuan-style Spicy Fried Rice / 四川炒飯

Pork and ham.

10. Teriyaki Chicken On Bbq Pork Fried Rice / 日式雞扒+叉燒炒飯

Wash the chicken chops, drain and cut off the fat. Marinate with marinade for about 15 minutes. Heat oil in a wok and sauté onions until fragrant. Put some vegetable oil in a hot wok, fry the chicken chop with the skin side (if any) over medium heat until lightly browned, then fry the other side and turn to low heat. Pour the marinated chicken chop sauce into the wok, cover the wok, and cook over low heat until the chicken chop is cooked through.

11. Sliced Barbeque Pork / 蜜味叉燒

Char Siew is a traditional famous dish in Guangdong Province. It belongs to Cantonese cuisine. This dish is a kind of Cantonese roasted meat. This dish is to hang the marinated lean pork on a special fork and grill it in the oven. Good barbecued pork should be tender and juicy, bright in color, and full of fragrance. Among them, the balance of fat and lean meat is the best, which is called "semi-fat and thin"; other dishes made with barbecued pork include barbecued pork rice, barbecued pork buns, and barbecued pork crisps. Char Siew is a kind of Cantonese roast pork, which is cooked by putting pork on fire with a fork, hence the name. When grilling char siu, the surface is coated with red char siew sauce, so the char siew is red. "Char Siu" is developed from "Plug Siu". Roasting is made by inserting the pork loin into the belly of the whole roasted pork and roasting it. Because the most delicious part of a roasted whole pig is the tenderloin.

15. Barbeque Duck / 明爐燒鴨

BBQ Roasted Duck is a delicacy that uses duck as the raw material and seasonings with white sugar, green onions, and salt. This dish is made by pouring the ingredients into a pot and stir-frying.

16. Peking Duck / 北京片皮鴨 (two Courses)

Two courses.

18a. Beef Lettuce Wrap / 牛鬆生菜包

Beef lettuce wrap with your choice of chicken or pork.

4. Snail With Black Bean Sauce / 鼓汁紫蘇炒螺

Fried snail with perilla is a traditional famous dish in Guangdong Province, belonging to Cantonese cuisine. The main ingredients are snails, perilla leaves, a little pepper, tea sauce, minced garlic, tempeh, etc. Stir-frying the snail with perilla leaves can not only remove the muddy smell of the snail itself but also bring out the umami of the snail. When you enter the mouth, you can taste a strange taste that is spicy and sweet.It is said that fried snails were first introduced to Guangzhou from Shunde, but people did not know how to use perilla leaves to cook snails at that time. Although they have tried to use chili, garlic, and tempeh as condiments for fried snails, they have never been able to remove the muddy smell of snails, which is really a fly in the ointment. Later, a farmer named Li Xiu in Pantang accidentally discovered that frying the snail with perilla leaves can remove the muddy smell of the snail itself, so this method spread quickly. Soon, people made improvements: before the snails were put into the pot, they were fished with oil, and then fried with basil leaves, which could bring out the umami of the snails. As a result, Huawei Fried Snail has gradually become a special food that Guangzhou people love.

6. Chicken Green Beans With Spicy Sauce / 魚香豆仔雞片

Chicken green beans with spicy sauce.

9. Teriyaki Chicken On Crispy Noodles / 日式雞扒炒麵

Teriyaki chicken on crispy noodles.

14. Crab Claw (1 Pc.) / 酥炸蟹拑

One order comes with one piece.

19. Mongolian Chicken / 蒙古雞絲

Put 1 spoon of old soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of honey are poured into a bowl and mixed. Rinse the chicken thighs with water, dry the water with kitchen paper, pour the mixed sauce into the chicken thighs, massage it with your hands (you can poke it with a fork or a toothpick if you want to taste it), then put it in the refrigerator to marinate for half Hour. Ginger slices, green onions cut into long sections.

21. Roasted Pigeon (1 Pc.) / 紅燒乳鴿

*On Sale* One order comes with one piece.

18. Asparagus With Seafood In Black Bean Sauce / 牛鬆生菜包

13. Okra With Arctic Surf Clam In Xo / Xo醬秋葵北極貝sauce

The common cooking methods for okra are stir-frying and mixing. I use okra with seafood ingredients and fresh scallops to make small stir-fry dishes, seasoning with hot and sour fresh dew to highlight the unique salty, fresh and clear fragrance of the finished dishes.

Combination Dinner For Six

Six egg rolls, honey garlic spareribs, sweet-and-sour chicken, beef with broccoli, special fried rice, chicken chow mein, and squid in rock salt and chili peppers.

Combination Dinner For Eight

Eight egg rolls, squid in rock salt and chili peppers, lemon chicken, honey garlic spareribs, beef with green beans in black bean sauce, barbeque pork with broccoli, cod fillet with sweet-and-sour sauce, special fried rice, and chicken chow mein.

Combination Dinner For Two

Two egg rolls, sweet-and-sour pork, beef with mixed vegetables, and chicken chow mein.

Combination Dinner For Four

Four egg rolls, beef with mixed vegetables, sweet-and-sour pork, barbeque pork fried rice, and chicken chow mein.

169. Yang Chow Fried Rice / 揚州炒飯

Yangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, is a traditional famous dish in Yangzhou City, Jiangsu Province. Its main ingredients are rice, ham, eggs, shrimp, and so on. Yangzhou fried rice is rigorous in material selection, meticulous in production, exquisite in processing, and pays attention to color matching. After the frying is completed, the particles are clear, loose, soft, and hard, with harmonious colors, full luster, various ingredients, fresh and smooth, fragrant and delicious.

168. Shredded Chicken Fried Rice /生炒雞絲飯

Chicken meat is tender and delicious, with high protein content, and it is easily absorbed and utilized by the human body, which can enhance physical strength and strengthen the body. It contains phospholipids that play an important role in human growth and development. And one of the important sources of phospholipids. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium, and other minerals needed by the human body. Its protein is the best protein in nature and has a repairing effect on liver tissue damage; at the same time, it is rich in DHA, lecithin, yolk, It is beneficial to the development of the nervous system and body, and it can strengthen the brain and improve intelligence.

172c. Vegetable Fried Rice / 雜菜炒飯

Cut the meat slices into shreds or cut them into smaller pieces, which are easier to distribute evenly in the fried rice and easier to cook. Cut the cooked bamboo shoots into small pieces. Chopped green onion is also leftover from the hot pot ingredients, which can be more or less. If there is a lot of left, it doesn't matter if you add a bowl, it is still delicious. Microwave frozen rice for four minutes until hot. Add eggs, pork, and seasoning powder (you can use soy sauce or salt without seasoning powder) and mix well. Add a tablespoon of oil and mix well before placing it in the pan to avoid sticking.

161. Fukien-style Fried Rice / 福建炒飯

Hokkien (Fukien) Fried Rice is a common dish of rice in Hong Kong tea restaurants or tea houses. It is rich in ingredients and delicious. In fact, it can be said to be expensive fried rice. It's simple and easy to make at home, and you can use more materials.

171. Shrimp Fried Rice /蝦仁炒飯

Shrimp Fried Rice is a delicious dish, full of color and flavor. Shrimp is a low-fat, high-protein healthy food rich in minerals. The ingredients and methods used in nutrient-rich shrimp-fried rice are relatively simple. The secret of fried rice is to use clean and hygienic overnight rice.

163. Dried & Fresh Scallop & Egg White Fried Rice / 瑤柱蛋白炒飯

Scallop protein fried rice is a common family dish. The main ingredients are scallops, eggs, and rice.Scallop protein fried rice, is delicious and nutritious. The food in the hotel can be made at home. (Yaozhu is dried scallops).

165. Salted Fish With Diced Chicken Fried Rice / 鹹魚雞粒炒飯

Fried rice with salted fish and chicken is a home-cooked dish. It uses leftover rice as the main ingredient and stir-fries it as an auxiliary. Main ingredients: 100 grams of chicken, 50 grams of salted fish, 50 grams of lettuce, 1 egg, 300 grams of rice, 20 grams of chopped green onion,1 teaspoon of Taibai powder, 25 ㏄ of salad oil . Seasoning: 1/4 tsp salt, 1/4 tsp chicken powder.

167. Minced Beef With Lettuce Fried Rice / 生炒牛肉飯

Mince the beef, marinate it with marinade for about 15 minutes. Wash the lettuce and cut it into shreds. Beat the eggs and set them aside. Put a little oil in the pot, heat it up, put the minced beef and fry until 8 mature, put out. Put the oil in the pot again, heat the egg mixture, fry until 6 mature, pour in the rice, stir-fry continuously until the rice grains are separated, put the soy sauce and stir-fry evenly, add salt and stir well. Add beef, stir well, add shredded lettuce, stir-fry until the vegetables are soft, sprinkle cooking wine, serve on a plate and enjoy.

170. Western-style Fried Rice / 西式炒飯

Cook rice with water, cut carrots, cut ham, cut BBQ pork, and blanch. Pour oil into a pot, fry carrots, green beans, corn, ham, and barbecued pork in oil, add tomato juice, sugar, monosodium glutamate, and salt to taste. Add in cooked rice and stir well.

172a. Honeymoon Fried Rice /鴛鴦炒飯

Honeymoon Fried Rice is a plate of two-color fried rice. Although simple, it is rich in nutrients and the colors are very beautiful. The sweet corn kernels and diced cucumbers add a fresh flavor to the fried rice, and it will have a very different texture, even without a lot of seasoning, it's still delicious.

172b. Egg Fried Rice / 蛋炒飯

Egg-fried rice is a common Chinese dish. The earliest record can be found in the bamboo slips unearthed from the Han Tomb in Mawangdui, Changsha, Hunan in 1972. According to expert research, "egg glutinous rice" is a kind of food made of sticky rice and eggs. Some people speculate that this may be the predecessor of egg-fried rice. Eggs are rich in protein, not only that, but they are also rich in vitamin A and vitamin B.

172d. Pan Fried Sticky Rice / 生炒糯米飯

Fried glutinous rice is a delicacy made from raw glutinous rice, Cantonese sausages, dried shrimps, and other ingredients. This rice nourishes the middle and invigorates qi, aids digestion, treats postpartum anemia in women, and is especially suitable for postpartum conditioning and nourishment.

162. Thai-style Seafood Fried Rice / 泰式海鮮炒飯

Blanch the shrimp, crab leg meat, and flower branch meat with hot water, then put it in cold water to cool down and take it out for later use. Cut the onion into pieces and set it aside. After the wok is hot, add the lard. After the lard is melted, add the curry powder, the diced onion from method 2, and sauté over low heat until the aroma is released. Pour the rice into the pot of method 2, stir-fry the rice with a rice spoon, add coconut milk, fish sauce, chicken powder, white pepper powder, and all the ingredients of method 1, and stir-fry for a few times.

166. Minced Meat With Shrimp Paste Fried Rice / 馬拉盞肉粒炒飯

The malazan sauce is a commonly used seasoning in Southeast Asia. It is made with shrimp, garlic, shallots, etc. as raw materials. Materials are refrigerated rice 3 rice bowls, minced meat Moderate, shrimp Moderate, onion 1, egg 2, chives 2, Coriander Dish (optional) random, Scallop Malazan Sauce 2 tablespoons.

164. Ginger & Diced Chinese Broccoli Fried Rice / 薑茸蘭粒炒飯

Chop the ginger into pieces, squeeze out the ginger juice to make ginger paste. Melt the lard over low heat, pour in the ginger, turn the heat to high and fry until fragrant. Pour in the rice and stir-fry over high heat. Sprinkle onion and salt, stir well and serve.

172. Beef Fried Rice With Curry Sauce / 咖哩牛鬆炒飯

Prepare ingredients: pineapple, beef, carrots, green peppers. Seasoning: curry powder. Rice for two. Cut all ingredients into cubes. Mix the diced beef with salt and starch first. Heat oil in a pan and fry beef diced. Fry diced beef until it changes color, add pineapple, carrot, and green pepper.

147. Mixed Vegetable Chow Mein / 羅漢齋炒麵

Luohanzhai Fried Noodles is a special dish. The main ingredients are noodles, straw mushrooms, silver buds, etc. The ingredients are gluten, shredded mushrooms, shredded carrots, etc. The seasonings are dark soy sauce, edible salt, chicken essence, etc. The ingredients are poured into the pan and cooked. The main nutrients of noodles are protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption.

152. Shredded Chicken Chow Mein / 雞絲炒麵

Shredded chicken chow mein is a classic snack that belongs to shanghai cuisine. Main ingredients: 120 grams of cooked chicken, 1 gram of ginger slices, 25 grams of oil, 250 grams of second soup, 5 grams of refined salt, 2 grams of monosodium glutamate, 0.1 grams of pepper, 20 grams of wet starch, and 400 grams of fried noodles.

160a. Shanghai Pan-fried Noodles / 上海粗炒: Pork And Vegetables.

Pork and vegetables.

139. Prawn With Vegetable Chow Mein / 時菜蝦球炒麵

146. Sliced Beef With Satay Sauce On Rice Noodles / 沙爹牛肉炒河

138. House Special Chow Mein / 招牌炒麵

138a. Seafood Chow Mein / 海鮮炒麵

Seafood chow mein is a food made from hand-pulled noodles, fresh oysters, and fresh shrimp. Can benefit the stomach, resolve phlegm and regulate qi; green pepper is hot and spicy, can warm the middle and dispel cold, appetizer, and digestion.Western physician's words:this staple food is extremely rich in materials, and can provide almost all kinds of nutrients needed for children's growth and development, including protein, calcium, vitamins, etc.; fish and shrimp are very high in calcium, which can promote bone growth.

141. Fukien-style Pan-fried Rice Noodles / 福建炒河粉

Spicy.Rice noodles, also known as shahe noodles, are flat and wide in shape. It is a popular characteristic of traditional food in canton, hainan, guangxi, fujian, hunan, and other regions. Pho is made by washing the rice, grinding it into powder, adding water to make it into a paste, steaming it in a cage to make flakes, and cutting it into strips after cooling. Different from "kway teow".Pho is a common snack ingredient in guangdong, guangxi, and southeast asia in china. It originated from shahe, guangzhou in about 1860, hence the name.

142. Singapore-style Pan-fried Vermicelli / 星洲炒米粉

Spicy.

144. Mushroom & Boneless Chicken Chow Mein / 北菇雞球炒麵

145. Pan-fried Sliced Beef With Rice Noodles /幹炒牛河

Fried niuhe is a traditional snack. Mainly popular in southern regions. Niu ke is the name of the cantonese, niu refers to beef, and river refers to noodle. Noodle, also known as shahe noodles, originates from shahe town, guangzhou. Seasoning: soy sauce, salt, monosodium glutamate, rice wine, salad oil inappropriate amount.

149. Sparerib With Black Bean Sauce Chow Mein / 豉椒排骨炒麵

Soft and smooth rice noodles, tender stir-fried beef, and savory soy sauce flavor make this dish not only a snack, but also a quick dinner with vegetables, meat, and staples.Material: 200 grams of tender beef, cut into slices 5 cm long and 2 cm wide, 1 teaspoon cooking wine, 2 teaspoons cornstarch, 2 teaspoons light soy sauce, 400 grams thick rice noodles, cover, heat in microwave for 1 minute, separate by hand, 3 tablespoons of vegetable oil, 1/4 of an onion, chopped thickly,25 grams of tempeh, 1/2 of green bell pepper, seeded and chopped, 1/2 red bell pepper, seeded, chopped, old 1 tbsp smoked, 1/4 tsp sugar, 1 clove garlic, press juice,100 ml chicken broth, 1/8 tsp salt, 1 pinch black pepper, 1/4 tsp sesame oil.

150. Beef With Black Bean Sauce On Rice Noodles / 豉椒牛肉炒河粉

154. Soy Sauce Chow Mein / 豉油皇炒麵

Soy sauce emperor fried noodles is a famous snack with guangdong characteristics. It is the favorite snack for guangzhou people to drink morning tea, and it is also a homemade breakfast on the table of ordinary people. When cooking, first fry the leeks, squid, onions, mung bean sprouts, and other accessories to season, add in the noodles and stir-fry at the same time, add light soy sauce and dark soy sauce to color it so that the soy sauce king fried noodles can be fragrant. The color is dark and bright, and the noodles are smooth and elastic.

155. Preserved Vegetable & Beef Chow Mein / 味菜牛柳絲炒麵

158. Pan-fried Yee Mein With Barbeque Pork / 叉燒干燒伊麵

140. Supreme Pan-fried Kuiteow / 秘製星洲貴刁

As for the so-called "gui diao" in some restaurants in hong kong, the essence is also a transliteration of the chaozhou language "kway teow". The people who do the kuey teow business in nanyang are all overseas chinese, and its production method is basically the same as that of fujian and chaozhou, but with more curry powder. This kind of snack is probably also loved by local people, so kuey teow is also familiar to local people. The hong kong restaurant was transliterated from there, and it was called "gui diao". Some even take things seriously, adding words such as "secret system", "malay food", etc., but it is really not a "secret". the so-called malay food is nothing more than the malayization of teochew kuey teow.

144a. Pan Fried Rice Cake With Pork/雪菜毛豆炒年糕

Savory pan-fried rice cake with tender pork and flavorful pickled mustard greens. Satisfying combination of textures and seasonings for a delicious Asian-inspired dish.

148. Shredded Meat Chow Mein / 肉絲炒麵

Sansi Fried Noodles is a delicious and delicious dish that belongs to Cantonese cuisine. After the water boils, cook the noodles for about six minutes, then remove and cool in cold water. Take the oil pan, add carrots, ham, and bean sprouts and stir-fry until fragrant, add all the seasonings and bring to a boil, then add the noodles and stir-fry evenly. Finally, add the poached eggs and serve.

153. Shredded Meat Chow Mein / 三絲炒麵

Sansi fried noodles is a delicious and delicious dish that belongs to cantonese cuisine. after the water boils, cook the noodles for about six minutes, then remove and cool in cold water. take the oil pan, add carrots, ham, and bean sprouts and stir-fry until fragrant, add all the seasonings and bring to a boil, then add the noodles and stir-fry evenly. finally, add the poached eggs and serve.

156. Spicy Eggplant Yee Mein With Pork / 魚香茄子燜伊麵

157. Pan-fried Yee Mein / 干燒伊麵

159. Scrambled Egg With Sliced Fish Rice Noodles / 滑蛋魚片炒河

160. Pan-fried Sliced Pork Meat Rice Noodles / 豉椒豬頸脊炒河

160b. Pad Thai (prawns Or Chicken) / 泰式炒河

143. Fukien-style Pan-fried Vermicelli / 福建炒米粉

Spicy.put the frying pan on high heat, put in peanut oil, and heat it up, stir-fry the green onion a few times, then add the lean meat, shrimp, and melon, stir until the melon is soft, and pour in the shrimp soup. Then put the rice noodles along the edge of the pot and boil, and turn the rice noodles. When they are fully cooked and the soup is evenly absorbed, add monosodium glutamate and chives. When out of the pot, first pick up the rice noodles and put them on a plate, then stir-fry the ingredients for a while, and then cover and spread on the rice noodles.

151. Preserved Vegetable And Beef On Fried Vermicelli / 味菜牛柳絲炒米粉

212. Spareribs With Honey And Garlic / 蒜子蜜汁排骨

Pork ribs should be the favorite dish of meat lovers. It's fun to eat, but it's quite a challenge to make. This honey-sauce pork rib is learned from YOYO. The method is very simple, almost in one go. I changed it a little myself and made it into a honey-flavored garlic bone.

211. Peking-style Pork Chop / 京都豬扒

The "Kyoto" of Kyoto bone certainly does not refer to the famous Japanese city, but Nanjing, the capital of the Six Dynasties and Ming Dynasties. Kyoto bone is a famous dish in Wuxi, Jiangsu. It tastes the same as sweet and sour pork ribs and Wuxi bone, and it is a bit like the appearance of tomato pork chops, but no tomato is used.

208. Spicy Garlic Spareribs

Pork ribs with salt and pepper is a home-cooked dish. The main ingredients are pork ribs and salt and pepper. Its color is golden, the outside is a coke and the inside is tender, and the taste is salty and fragrant. Salt and pepper pork ribs are a home-cooked recipe, the main raw material is pork ribs; taste: fragrant; technology: deep-fried, the cooking difficulty is intermediate. Pork ribs provide high-quality protein and fat necessary for human physiological activities, especially rich in calcium to maintain bone health. It is suitable for those with insufficient qi and blood and poor appetite due to yin deficiency.

209. Sweet-&-sour Pork With Pineapple / 菠蘿咕嚕肉

Sweet and sour pork, also known as ancient meat. It is a famous dish of Guangdong. This dish started in the Qing Dynasty. Many foreigners in Guangzhou at that time liked to eat Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones. Cantonese chefs mix the boneless meat with seasoning and starch to make large meatballs, deep-fry them in oil until crispy, and stick with sweet and sour marinade. The taste is sweet and sour, which is very popular among Chinese and foreign guests. The history of sweet and sour pork ribs is relatively old. Foreigners often call "ancient meat" "sweet and sweetmeat" because it is elastic when eating and has a grating sound when chewing meat, so these two terms have coexisted for a long time. This dish enjoys a high reputation at home and abroad. The most common on the market is sweet and sour pork with canned pineapple.

210. Sweet-&-sour Spareribs / 生炒排骨

In ordinary people's homes, apart from adding some winter melon, lotus root, snow peas, mung bean, and other stews, the other ways to eat ribs are probably only braised and fried. You must have never heard of stir-fried spare ribs, let alone raw stir-fry! Come and see me make fried pork ribs.

215. Steamed And Stewed Pork With Preserved Vegetables / 梅菜蒸肉餅

Steamed Meatloaf with Plum Vegetables The meat patty is steamed soft, the taste is moderately salty and sweet, and it is delicious and easy to eat. Add a plate of greens and it's perfect. This is James's specialty hometown side dish. I have loved to eat since I was a child, it is really a delicious appetizer and a meal. No matter the weather, hot or cold, it's always appropriate and an easy, all-weather home-cooked meal.

220. Spicy Garlic Pork Chop / 椒鹽豬扒

Loosen both sides of pork chop with a knife, marinate with light soy sauce, dark soy sauce, sugar, and a protein for at least half an hour. Mince the garlic, cut the red pepper into shreds and set aside. Heat a red wok, fry both sides of the pork chop on high heat first, then turn to low heat and fry until cooked, take out and set aside. Heat a red wok, sauté the minced garlic, red pepper, add salt and pepper, five-spice powder, and wine, add the pork chops and quickly mix it up and serve.

214. Steamed Pork With Salty Fish / 咸魚蒸肉餅

Remove the bones of the salted fish and cut them into small pieces. Cut the pork into pieces, mix and chop it into minced meat. Put the minced meat in a bowl, add salt, dry starch, and pepper, stir until the minced meat becomes sticky, put it on a plate and flatten it into a cake, add vegetable oil. Bring the steamer to a boil over high heat, then put the meat patties in, steam for about 7 minutes, remove from the fire, and use the residual heat to bake (ju, the method of heating the raw materials in a closed manner to make the moisture of the raw materials evaporate and ripen.) After 3 minutes, open the lid of the pot and take out the meat cake.

217. Pan-fried Sliced Pork / 醬爆豬頸脊

Nowadays, the meat is more and more finely divided, the front legs, back legs, and back seat loin, and the bones are also divided into large bones, ribs, spines, etc., but we haven't been fine enough to pick out the pork neck and buy it. In order to buy this piece of meat, there is no small effort, but it is not bought.

218. Baked Pig Stomach / 鹽焗豬肚

Heat oil in a pot, put red pepper flakes, green pepper flakes, green onion slices, ginger slices, and stir-fry in the pot, add braised pork belly pieces, add salt, baking powder, salt, Huadiao wine, chicken essence, pepper to taste and stir-fry until cooked, take out the raw materials and put in a tinfoil bag, sprinkle the hot salt on the edge of the tinfoil.

219. Pig Stomach With Vegetables / 時菜炒豬肚

Pork belly is also very delicious for stir-frying. Pickled cabbage has an appetizing effect. Stir-frying pork belly is definitely an appetizer that everyone loves, especially when you have a bad appetite. The following are three simple recipes for stir-fried pork belly with sauerkraut, which are more suitable for family operations. You can choose according to your own taste.

221. Double Cooked Sliced Pork / 回鍋肉

Double-cooked pork is one of the representative dishes of home-cooked (flavored) dishes in the traditional Sichuan cuisine, belonging to the Sichuan cuisine series.The main raw materials are pig rump meat (two-knife meat), green peppers, garlic sprouts, etc. The taste is unique, the color is red and bright, and it is fat but not greasy.Twice-cooked pork originated in rural areas of Sichuan. In ancient times, it was called oil frying pan, and it was made by most families in Sichuan. The so-called recooking means cooking again.

213. Spareribs With Bitter Melon / 涼瓜排骨

There are actually quite a few dishes that can be cooked with cold melon, one of which is braised pork ribs. This time, in addition to demonstrating the practice of braised ribs with cold melon, I will also talk about the characteristics of several ribs.

216. Diced Pork With Cashew Nuts / 腰果肉丁

Main ingredients: 4 taels each of cashew nuts and lean meat (about 160 grams), 1 tael each of carrots, celery, and green beans, (about 40 grams), 2 slices of ginger, 1 spring onion, 1/2 each of salt, sugar, and Shaoxing wine tsp, 1/8 tsp raw oil.Ingredients : Marinade: 1/2 teaspoon each of salt and sugar, and 1/8 teaspoon raw oil.Gorgon juice ingredients: 1/2 teaspoon salt, 1/4 teaspoon sugar and cornstarch each, and 2 tablespoons water.

58. Wonton & Dumpling Noodle Soup / 雲吞水餃麵

Wonton and dumpling noodle soup with options ranging from egg noodles to vermicelli and instant noodles.

55. Wonton Soup / 鮮蝦淨雲吞

Chinese wonton soup featuring shrimp-stuffed dumplings. Options include egg noodles, rice noodles, thick mein, vermicelli, Chinese spaghetti, yee mein, or instant noodles.

73a. Wor Wonton

Wor wonton soup with options of 6 or 12 wontons.

61. Beef Brisket Noodle Soup / 柱侯牛腩麵

Vancouver east cantonese noodle house. Put the strong noodles in the pot, add green vegetables and various seasonings, and finally pour a spoonful of carefully cooked special beef brisket, and a bowl of fragrant beef brisket noodles is ready. Although the method is simple, it is delicious and nutritious. Rich.

53. Wonton Noodle Soup / 鮮蝦雲吞面

Wonton Soup with shrimp wontons in a savory broth. Choose from egg noodles, rice noodles, or other noodle varieties listed.

57. Wonton & Dumpling Soup / 鮮蝦雲吞水餃

Wonton & Dumpling Soup: Delicate shrimp wontons and pork dumplings, choice of noodles including egg, rice, thick mein, vermicelli, Chinese spaghetti, yee mein, or instant.

54. Dumpling Noodle Soup / 鮮蝦水餃麵

Dumpling Noodle Soup: Fresh shrimp dumplings in a savory broth. Choices of noodles include egg, rice, thick mein, vermicelli, Chinese spaghetti, yee mein, or instant noodles.

56. Dumpling Soup / 鮮蝦淨水餃

56. Dumpling Soup - Fresh shrimp dumplings with choice of egg noodles, rice noodles, thick mein, vermicelli, Chinese spaghetti, yee mein, or instant noodles in broth.

59. Beef Ball Noodle Soup / 手打牛丸麵

Beef brisket noodle soup. Beef tendon noodles soup. Beef brisket noodle broth. Curry beef brisket noodle soup. Beef, Ginger & Green Onion Noodle Soup. Beef brisket noodles in clear soup is a simple home-cooked dish. The ingredients used are beef brisket, beef brisket, whole egg noodles, garlic, and parsley.

60. Seaweed, Beef, & Fish Ball Soup / 紫菜雙丸湯

Seaweed, beef, & fish ball soup with choice of egg noodles, rice noodles, vermicelli, or more.

62. Beef Tendon Noodles Soup / 柱候牛筋麵

Vancouver East Cantonese Noodle House. The column of Zhuhou beef tendon recommends the practice of Zhuhou beef tendon for you, sharing the tips on how to make Zhuhou beef tendon.

63. Beef Brisket Noodle Broth / 清湯牛腩麵

Vancouver east cantonese noodle house.Put the strong noodles in the pot, add green vegetables and various seasonings, and finally pour a spoonful of carefully cooked special beef brisket, and a bowl of fragrant beef brisket noodles is ready. Although the method is simple, it is delicious and nutritious. Rich.

64. Curry Beef Brisket Noodle Soup / 咖哩牛腩麵

Beef brisket (loin fossa): Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. It is especially suitable for growth and development, postoperative and post-ill people to supplement blood loss and repair tissue. Eating beef in cold winter can warm the stomach, it is a good tonic for this season; beef has the effect of nourishing the middle and benefiting the qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm, and relieving wind, quenching thirst and saliva. People with weak muscles and bones, anemia, chronic illness, and yellow face and dazzling eyes.

66. Pork Ball Noodle Soup / 豬肉丸麵

Pork ball soup with choice of noodles: egg, rice, thick mein, vermicelli, Chinese spaghetti, yee mein, or instant.

67. Beef, Ginger, & Green Onion Noodle Soup / 薑蔥牛肉麵

Vancouver East Cantonese Noodle House. Yi Bingshou, a poet and calligrapher from the Qing Dynasty in Huizhou, Guangdong, had a feast for guests. The chef mistakenly put the boiled egg noodles into boiling oil in the rush. After picking it up, he had to soak it in soup before serving it. Unexpectedly, this kind of egg noodles won unanimous applause from the guests and hosts and became a very refreshing serving dish.

68. Shredded Pork & Preserved Vegetable Noodle Soup / 雪菜肉絲麵

Shredded pork & preserved vegetable in a savory broth, with options for egg noodles, rice noodles, vermicelli, thick mein, Chinese spaghetti, yee mein, or instant noodles.

70. Chicken Noodle Soup / 海南雞湯麵

Hainan-style chicken broth with choice of noodles including egg, rice, thick mein, vermicelli, and more.

71. Cuttlefish Ball Noodle Soup / 手打墨丸麵

Cuttlefish ball noodle soup: Handcrafted cuttlefish balls in a rich broth. Choice of noodles includes egg, rice, thick mein, vermicelli, Chinese spaghetti, yee mein, or instant noodles.

72. Plain Noodle Soup / 自製銀絲靚麵

Broth with choice of noodles including egg, rice, thick mein, vermicelli, Chinese spaghetti, yee mein, or instant.

73. Spam & Egg Instant Noodles / 午餐肉雞蛋公仔麵

Instant Noodles with Spam and Egg. Choose from egg noodles, rice noodles, thick mein, vermicelli, Chinese spaghetti, yee mein. Comforting noodle soup variety.

65. Fish Ball Noodle Soup / 爽滑魚蛋麵

Smooth fish balls in broth with a choice of egg noodles, rice noodles, thick mein, vermicelli, Chinese spaghetti, yee mein, or instant noodles.

69. Shredded Pork & Spicy Preserved Vegetable Noodles Soup / 榨菜肉絲麵

Spicy.

Prawn Dumpling / 虾饺

Har Gow.

Steam Sticky Rice With Lotus Leaf / 糯米雞

Xiao Long Bao / 小籠包

Steam Spareribs In Black Bean Sauce / 鼓汁排骨

Steam Bbq Pork Bun / 蠔皇叉燒包

Beef Meat Ball With Bean Curd / 山竹牛肉球

Also, the name Mangosteen beef balls (or mangosteen beef) are a type of dim sum that is quite common in Hong Kong. Add water chestnuts, spring onions, and seasonings from beef to make ball-shaped meatballs, place them on yuba, and steam them in a steamer. Most of them are seasoned with soy sauce before serving. Due to health reasons, some restaurants now replace yuba with fresh and timely vegetables, which are called Shicai Beef Balls.

Green Onion Pankcake / 葱油饼

Pork Dumpling / 烧卖

Siu Mai.

Salted Custard Lava Bun / 流沙包

Steam Chicken Feet In Black Bean Sauce / 鼓汁鳳爪

Steam (chinese) Sausage Bun / 臘腸卷

Sticky Rice Roll / 糯米卷

Satay Beef Tripe / 沙茶牛肚

Chicken Bun / 雞包

Black Sesame Bun / 芝麻包

Sponge Cake / 马拉糕

Chicken Beancurd Wrap / 雞扎

Bean Curd Sheet Roll (pork)

136. Steamed Rice

Steamed rice, available in bowl or bucket sizes.

115. Spicy Minced Pork With Tofu On Rice / 麻婆豆腐飯

118. Hai Nam Chicken On Rice / 正宗海南雞飯

120. Cream Of Corn With Rock Cod On Rice / 忌廉粟米燴石斑飯

120a. Barbeque Pork On Rice /叉燒飯

120c. Barbeque Pork & Duck On Rice / 叉鴨飯

123. Chicken Fillet & Steak On Rice / 雞扒飯

Chicken filet steak on rice with black pepper, garlic, and tomato sauce.

125. Boneless Chicken & Mushroom On Rice / 北菇雞片飯

129. Beef With Vegetables On Rice / 時菜牛肉飯

134. Sweet-&-sour Pork On Rice / 菠蘿咕嚕肉飯

137. Special Steamed Rice

Special steamed rice served in a bowl or bucket.

137a. Chicken With Black Bean Sauce On Rice / 豉椒雞球飯

116. Mixed Vegetables On Rice / 羅漢齋飯

119. Rock Cod With Cream Sauce On Rice / 香檳白汁燴石斑飯

120b. Barbeque Duck On Rice/ 燒鴨飯

121. Ham & Shredded Chicken On Rice With Cream Sauce / 忌廉白汁火腿雞絲飯

122. Grilled Pork Chop On Rice / 豬扒飯

Grilled pork chop on rice with black pepper, garlic, and tomato sauce.

124. Beef Brisket On Rice / 原汁牛腩飯

After cleaning the brisket, cut it into uniform size, then soak it for more than 10 minutes, and then wash the blood. Put the washed beef brisket into the pot, add 2 slices of ginger and a spoonful of cooking wine in, so as to remove the fishy smell. After the water boils, cook for about 5 minutes, remove the brisket, remove the blood foam, and clean the brisket. Heat oil in a wok put ginger, onion, and garlic into the wok and sauté until fragrant, then put the processed beef brisket into the wok and stir-fry, about 2 minutes, you will smell the aroma of the beef brisket. Add the stir-fried beef brisket to the water, then pour it into a casserole or soup pot. Bring the water to a boil over high heat, then turn to medium-low heat and simmer slowly for 40 minutes. If you want to make it softer, you can take a little longer. Add carrots and potatoes and simmer for 15 minutes, then turn off the heat. Add an appropriate amount of curry cubes until the curry cubes are completely dissolved, add the shallots (optional), and cook for 3-5 minutes over low heat, stirring gently while cooking to prevent sticking to the pan.

126. Tofu With Rock Cod On Rice / 豆腐斑腩飯

127. Spareribs With Black Bean Sauce On Rice / 豉椒排骨飯

128. Minced Beef On Rice / 免治牛肉飯

130. Beef With Tomato On Rice / 鮮茄牛肉飯

131. Beef With Scrambled Eggs On Rice / 滑蛋牛肉飯

132. Shrimp & Scrambled Eggs On Rice / 滑蛋蝦仁飯

135. Spareribs With Bitter Melon On Rice / 涼瓜排骨飯

117. Seafood With Cream Sauce On Rice /香檳白汁燴海鮮飯

133. Shredded Beef With Pineapple On Rice / 菠蘿牛肉飯

173. Hot-&-sour Soup / 酸辣湯

Spicy.

175. Cream Of Corn With Diced Chicken In Soup / 雞茸粟米羹

The characteristics of chicken and corn soup: golden color, fragrant corn, smooth and glutinous soup, moderate freshness and sweetness, and rich in original flavor and nutrition. The taste is salty, fresh, and slightly sweet, delicious to drink, and easy to make.

179a. Egg Drop Soup / 蘑菇蛋花湯

Fresh oyster mushrooms 2, 3 taels, rinsed with water and torn into small strips; beat an egg and set aside. Heat the pot, add a small amount of oil, put the torn mushrooms into the pot, add a small amount of salt and fry for a minute or two. Add two or three rice bowls of water, boil it, taste the salt of the soup, if it is not enough, add it to the right amount. Pour the beaten eggs into the pot, wait for a while until the eggs are formed, stir well, add chopped green onion, add a little monosodium glutamate, and take out of the pot.

176. Parsley With Minced Beef In Soup / 西湖牛肉羹

West Lake beef soup (minced beef thick soup) is a traditional famous dish in Hangzhou City, Zhejiang Province. This dish is usually served in advance as a soup to moisten the throat and appetizers, and has been loved by ordinary people for 800 years. In the Southern Song Dynasty, the Beimin in Hangzhou used only a little minced meat, eggs, and mushrooms to make a cheap and high-quality soup according to local conditions, which became a substitute for the northern Hu spicy soup in memory. Therefore, the West Lake beef soup is very common among the people. Family dishes.

178. Crab Meat With Fish Maw Soup / 蟹肉魚肚羹

Stock ingredients: water for 1 old chicken; a whole piece of ham (using HAM is sweeter, but Jinhua ham is too oily and too salty), 1 large piece of pork is also ready for use; 8 scallops are soaked in warm water to soften Tear it into shreds, 1 large piece of ginger, cooking wine, boil water over high heat, put all the ingredients into a large clay pot, then turn to slow heat and simmer for 6 hours, then filter and serve as broth.

174. Assorted Seafood & Tofu In Soup / 海鮮豆腐羹

Seafood tofu soup is a delicious home-cooked dish. The main ingredients are tofu, beef, tomatoes, mushrooms, green onions, fungus, bamboo shoots, beef soup, salt, monosodium glutamate, cooking wine, etc. Tofu is also good for post-illness, weight loss, and delicate skin.

177. Chives With Dried Scallops In Soup / 韭皇瑤柱羹

We have been preparing meals for everyone for several weeks. This year is the Lunar New Year, and in 3 days it will be the seventh day of the Lunar New Year. Of course, you have to eat well and celebrate your birthday and your family’s birthday! Of course, it is not enough to have food without soup, and children don’t like the choice of only soup. This time, James makes a very full-flavored soup, which is sure to be enjoyed by adults and children alike.

27. Sliced Fish Congee / 鮮魚片粥

Fish fillet porridge, dishes, suitable for middle-aged and elderly people with weak spleen and stomach, lack of qi and blood, tiredness, lack of appetite, indigestion, etc.

23. Famous Seafood Congee / 金牌海鮮粥

Seafood porridge is one of the hong kong and taiwan cuisine recipes. It uses various fresh seafood such as rice and shrimp as the main ingredients. The cooking skills of seafood porridge are mainly cooking, and the taste is salty and fresh.The rice in seafood porridge has a high nutritional effect and is the basic food for supplementing nutrients; rice can provide rich b vitamins; it has the effect of clearing eyes and ears, stopping vexation, quenching thirst, and stopping diarrhea.

28. Sliced Fish, Kidney, & Liver Congee / 魚片腰肝粥

This congee is nutritious and delicious. It is most suitable for the whole family to drink. Because the congee is delicious and the ingredients are delicious, if you think the above amount is not enough, you can increase it at will.

32. Sliced Fish & Beef Congee / 魚片牛肉粥

Don't know what to eat for dinner or mid-night dinner, whether the weather is hot or cold, sliced fish and beef congee is the of the best chinese food you can't be missed.

33. House Special Congee / 三元及第粥

34. Chinese Mushroom & Chicken Congee / 北菇滑雞粥

35. Hong Kong-style Congee / 荔灣艇仔粥

36. Century Egg & Lean Pork Congee / 皮蛋瘦肉粥

37. Sliced Beef Congee / 生滾牛肉粥

38. Kidney & Liver Congee / 爽滑腰潤粥

24. Prawn & Scallop Congee / 蝦球帶子粥

Wash the shrimp and remove the intestines; wash and slice the fresh scallops, marinate with a little taibai powder; disperse the miso with a little cold water and set it aside.Take a deep pot, add 6 cups of water and 3 cups of rice to boil, then boil the beaten miso for 15 minutes, add the shrimp and scallops from step 1, cook for another 5 minutes, add all the seasonings and mix evenly, put celery, shallots, coriander, chopped green onion before serving.

31. Sliced Fish & Lean Pork Congee / 魚片鹹瘦肉粥

Fish fillet porridge lean meat porridge guangdong (canton) porridge is food with carp, pig exhibition, rice, and other main ingredients.

39. Plain Congee / 明火白粥

39a. Chinese Donut/ 油条

Crispy and fluffy Chinese donut with a light airy texture. Perfectly paired with congee or soy milk for a tasty breakfast or snack.

25. Prawn Congee / 鮮蝦球粥

Wash the rice, soak it for half a day, pour it into a pressure cooker, put an appropriate amount of water, add a little salt and a few drops of olive oil to make a flavorful porridge base wash the fresh shrimp, remove the head and shell, remove the shrimp line, and cut along the back. The processed shrimp are marinated with a little salt, chicken essence, and a little cooking wine. Sprinkle a little cornstarch and stir well. Grab it with your hands until elastic.

26. Prawn & Sliced Fish Congee / 蝦球魚片粥

99. Beef Brisket Curry On Rice / 咖哩牛腩飯

96. Boneless Chicken Curry On Rice / 咖哩雞球飯

95. Pork Chop Curry On Rice / 咖哩豬扒飯

98. Beef Curry On Rice / 咖哩牛肉飯

100. Mixed Vegetable Curry On Rice / 咖哩時菜飯

101. Tofu Curry On Rice / 咖哩豆腐飯

102. Curry Sliced Lamb On Rice/咖喱羊肉饭

Tender slices of lamb cooked in a flavorful curry sauce, served over a bed of fluffy rice. Savory, aromatic, and satisfying.

102a. Curry Sauce 咖喱汁

94. Prawn Curry On Rice / 咖哩蝦球飯

97. Fish Curry On Rice / 咖哩魚飯

77. Beef Brisket Lo Mein / 柱候牛腩撈麵

Rinse the rough noodles slightly, cook them in hot water, and place them in a bowl. Wash the brisket, blanch, cut into pieces, put in the boiling sauce, and cook for about 40 minutes until the brisket is cooked.Pour the beef brisket with the sauce ingredients on the thick noodles, stir in the diced green onions and minced ginger, and enjoy.

76. Shrimp Wonton & Dumpling Lo Mein / 雲吞水餃撈麵

Lo mein is an ancient chinese traditional noodle variety with a history of more than 1,000 years and is popular in most parts of china. There are some different names in different places. Some are called he lao noodles, some are called bedzi noodles, some are called noodles, and some are called yahe lao or yahe lao. lo mein is also the local language name for noodles in cantonese (“lao” cantonese pronunciation lou1, which is a self-made world and has nothing to do with the pronunciation and meaning of “lao” in “salvage”). it refers to the noodles that are drained and then added with sauce foods that are mixed together are sometimes eaten with some ingredients.

81. Vegetable, Green Onion, & Ginger Lo Mein / 薑蔥時菜撈麵

Ginger onion lo mein is a dish often found in hong kong-style tea restaurants with wide noodles as the main ingredient. It is very delicious. Taboo crowd: long-term use of accumulated heat, damage to the yin and eyes; people with yin deficiency, internal heat, and hemorrhoids should not eat; hypertensive patients should be careful.

74. Shrimp Wonton Lo Mein / 鮮蝦雲吞撈麵

Wonton noodles are divided into two types: xirong and darong. Such a delicate name is actually taken from the cantonese homonyms of "xiaoyong" and "dayong", which means small bowl and a big bowl. Generally, the default option for ordering wonton noodles is fine rhubarb, and it is also very skillful to place wonton noodles: the spoon should be at the bottom, the wonton should be on top of the spoon, and the noodles should be covered on top of all the ingredients.The intention is that the wontons will not leak out and become dry, and the noodles will not become soft because they are soaked in the soup. So the first step already has the option of adding and subtracting points from the appearance. According to research, wonton noodles first appeared in the late qing dynasty and the early republic of china, in the xiguan area of guangzhou. according to legend, it was introduced from hunan during the tongzhi period. It was originally used for worship.

75. Shrimp Dumpling Lo Mein / 鮮蝦水餃撈麵

Lo mein is an ancient chinese traditional noodle variety with a history of more than 1,000 years and is popular in most parts of china. There are some different names in different places. Some are called he lao noodles, some are called bedzi noodles, some are called noodles, and some are called yahe lao or yahe lao.lo mein is also the local language name for noodles in cantonese (“lao” cantonese pronunciation lou1, which is a self-made world and has nothing to do with the pronunciation and meaning of “lao” in “salvage”). it refers to the noodles that are drained and then added with sauce foods that are mixed together are sometimes eaten with some ingredients.

79. Hai Nam-style Chicken Lo Mein / 海南雞撈麵

Hai Nam-style chicken served on your choice of noodles: egg, rice, thick, vermicelli, Chinese spaghetti, yee mein, or instant.

80. Beef, Green Onion, & Ginger Lo Mein / 薑蔥牛肉撈麵

Put the beef tendon in boiling water to scald the blood, rinse and cut it into pieces. 5 boil the rice bowl with ginger slices/star anise/laurel leaves/chili, put in the beef and simmer for about an hour, add soy sauce, salt, cooking wine, and continue to simmer for an hour until crispy. Boil the noodles, drain and place them on a plate, add shredded onion ginger/beef, pour the soup, and mix with a little red oil.

82. Oyster Sauce & Vegetable Lo Mein / 蠔油時菜撈麵

Oyster sauce and mixed vegetables served with a choice of noodles including egg noodles, rice noodles, and more.

83a. Pork Feet Lo Mein / 南乳豬手撈麵

78. Hot Shredded Pork Lo Mein / 京都炸醬撈麵

Zhejiang noodles are very popular in northern china, and shaanxi, tianjin, shanghai, guangdong, and northeast china also have fried noodles with different methods. South korea also has kajang noodles, which were brought to south korea by overseas chinese from shandong. They use spring paste (black bean paste) as a seasoning and add onions, shrimp, and meat.

83. Soft Sparerib Lo Mein / 豬軟骨撈麵

Fresh tomato one peeled and diced pork cartilage cut to appropriate size pour a teaspoon of oil into the pot, fry the diced tomatoes until they become mushy, if they dry quickly, add a small amount of water, then add the tomato hot pot base, continue to stir fry until thick, add water to boil the soup after the soup is boiled, adjust the taste according to the taste, add some sugar or salt, because i put the soup for stewing the ribs, i don't add any more salt in this one take out the soup, add water to the cook the noodles for 4-5 minutes (the longer time can be shortened according to the nature of the noodles), and put the noodles into the soup directly after cooking this is the finished product.

207b. Spicy Garlic Prawns / 椒鹽蝦球

Shell off.

199. Spicy Garlic Squid / 椒鹽鮮魷

Boil the squid first to increase its crispness, and pick it up as soon as it is curled, otherwise, it will be tough if it is too old. When boiling water and pickling squid, you can add some wine to remove the fishy smell. Remember to dry the water before frying, so that the fried powder will be dry enough, and it will be more crispy when fried, and avoid water and oil. The squid itself is easy to cook, so don't fry it for too long and keep the squid crispy, so it's not too tough.

201. Prawns Fried With Scrambled Eggs / 滑蛋蝦球

Shrimp Ball with Eggs is fried with eggs and fresh milk. The meat of fresh prawns is crispy and rich in protein. Adding fresh milk to eggs will make the eggs more tender.

202. Rock Cod With Cream Of Corn / 粟米斑塊

Corn patches, have you eaten? I believe that many friends who are used to living in Hong Kong have eaten this delicious dish when they were children. Plaque is a grouper cut into pieces, dipped in batter, and deep-fried. The soft fish inside is wrapped in a crispy layer. Drizzle the slightly sweet corn kernel sauce. Because of this, this dish has been on the list of popular dishes in Hong Kong-style restaurants. To this day, I still see it on the menu of the restaurant. But I don't know if many people still like to eat it now? What about Christine? Of course, still love it, still love it.

205. Prawns With Black Bean Sauce / 豉椒蝦球

207. Spicy Garlic Rock Cod / 椒鹽斑塊

First debone the whole grouper. Cut the fish into pieces and coat them with special fried flour. Fry until golden color. Put shredded cabbage on the bottom layer and put it on a plate.

207a. Spicy Garlic Prawns / 椒鹽蝦

Shell on.

207c. Rock Cod With Sweet-&-sour Sauce / 五柳斑塊

207d. Deep Fried Silver Fish / 椒鹽白飯魚

Rice fish, the scientific name should be Wenchang fish, Guangdong, Hong Kong, and Macao called rice fish, probably because it appears white after death, huh, huh. The white rice fish is similar to the freshwater whitebait. It is transparent in its entirety. It will die immediately after landing, and then it will turn white. There are many ways to make this fish. You can scramble an egg or fry it. I like to fry it. The taste is better, hehe. Coat the silver fish with crispy paste, fry it and sprinkle with salt and pepper, it is crisp and delicious to eat.

192. Special Halibut / 秘制哈利拔

Halibut is the common name for three flatfish in the genera Hippoglossus and Reinhardtius from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish.

193. Prawns With Vegetables / 時菜炒三鮮

Broccoli is rich in selenium and has a fragrant taste. Shrimp is high in protein and delicious. Mix and match the two, light and nutritious. Add two fresh mushrooms, and the freshness can enrich the appearance. Haha, in a word, it is a delicious and nutritious dish suitable for autumn.

194. Assorted Seafood With Vegetables /時菜炒三鮮

Colorful, color, aroma, and taste are all ingredients, prepare all the ingredients and fry them in one go, and the fragrance is complete.

195. Szechuan-style Shrimp / 四川蝦球

When it comes to seafood, in the eyes of ordinary Chinese, the uncrowned king of home-cooked seafood should be crabs. Every time there is a party at home, the mother and father will definitely go to the vegetable market to bring back a few of these plump "captives", steam or stir-fry them. The simple process makes it a battleground on the dining table.

196. Kung Po Prawns / 宮保蝦球

Kung Pao Shrimp Ball is a traditional Chinese dish belonging to Sichuan cuisine. The main material is shrimp meat, and the auxiliary materials are starch, pepper, dried red pepper, egg white, spring onion, ginger slices, garlic slices, etc. It is a kind of Kung Pao dish.

200. Prawns With Cashew Nuts / 腰果蝦球

If using raw cashews, boil 3 cups of water, add half a teaspoon of salt, cook for about 8 minutes, remove and drain; fry oil over low heat. Fry for about 6 minutes, do not wait until the cashews are completely discolored before removing them so that the cashews will have a burnt taste. For "cashew nut shrimp", the back of the shrimp does not need to be cut open, the whole shrimp can be used, and the rest of the practice is the same. Shrimp can be blanched in Sichuan, which is relatively light and unburdened, but the taste is somewhat different. Cashews are rich in nutrients and contain a lot of linoleic acid and unsaturated fatty acids. Prevention of arteriosclerosis, cardiovascular.

203. Rock Cod With Tomatoes / 茄汁斑塊

Shrimp Ball with Eggs is fried with eggs and fresh milk. The meat of fresh prawns is crispy and rich in protein. Adding fresh milk to eggs will make the eggs more tender.

204. Scallops With Vegetables / 油泡帶子

Oil bubble scallop is a traditional and famous dish in Chaoshan, Guangdong, belonging to Cantonese cuisine. This dish is a characteristic of Chaoshan and Dongjiang. The fresh bamboo shoots and cooked ham strips are put in the middle of the belt and then cooked by the oil soaking method. There are two common types of scallops: one is the so-called long scallop, which belongs to the shell muscle of the Jiangyao; the other is the round scallop, which belongs to the adductor muscle of the scallop family shellfish. Its dried product is Jiang Yaozhu, a scallop, in the north . Scallops are abundant in the coastal areas of Guangdong and Hainan and are one of the precious seafood products. Its quality is soft and delicious, and it is suitable for steaming, frying, and frying.

206. Steamed Halibut With Black Bean Sauce / 豉汁蒸哈利拔

197. Squid With Preserved Vegetables / 味菜鮮魷

In the Cantonese idiom, "fried squid" means a person got fired by his/her boss. In fact, fried squid is a very popular home-cooked dish, paired with delicious black pepper and spiced vegetables, which are perfect for both color and flavor.

198. Squid With Black Bean Sauce / 豉椒鮮魷

Fresh squid has a lot of water, so blanch it in advance to prevent water from coming out when frying. If the fresh squid is soaked in ice water after blanching, the taste will be more crispy than that in tap water. The instant tempeh itself is salty, so there is no need to add a lot of soy sauce to this dish.

225. Sliced Beef With Satay Sauce / 沙爹牛肉

Clean the beef fascia, cut into slices 5 cm long and 2 cm wide, and feed with baking soda for 30 minutes. Then use egg white, Shaoxing wine (1/2), sugar, soy sauce (1/2), monosodium glutamate, and the appropriate amount of cornstarch to mix well and marinate for 10 minutes (ROLLING method). Heat the wok and add oil. When it is seven mature, put the marinated beef slices into the wok, quickly drain the oil for 1 minute, then pour it into a colander to filter out the oil. Put the wok on a high fire, heat the oil, first fry the minced garlic and ginger until fragrant, then add the washed kale leaves and stir-fry until cooked, then add the soup, sand tea chili sauce, soy sauce, Stir-fry monosodium glutamate and Shaoxing wine and mix well, thicken with cornstarch water, and finally add the oiled beef slices, stir-fry quickly for 1 minute, and finally pour sesame oil.

223. Sliced Beef With Black Bean Sauce / 豉椒炒牛肉

Main ingredients: 200g beef, half green pepper, half onion, 5g tempeh, 2 cloves garlic, 3 slices ginger beef slices, add ½ tbsp water, ½ tbsp light soy sauce/soy sauce, ½ tsp sugar, 1 tbsp cornstarch/tribal powder, marinate for about 20 minutes.

226. Beef With Bitter Melon / 涼瓜牛肉

Stir-fried beef with bitter gourd, traditional Hong Kong-style stir-fry. Bitter melon (also called cool melon) has a bitter taste. But people who like to eat do not feel "bitter", but "sweet". My father often used this sentence to challenge us to learn to eat the bitter gourd: "Eat the bitterness and the bitterness, and then you will become a superior person." So Christine kept learning to be a human being. Although she could not achieve the goal of being a “superior human being”, she had already fallen in love with the bitterness of bitter gourd.

227. Gai-lan With Beef / 芥蘭牛肉

In fact, to cook this dish, you can use kale or kale seedlings. This time, I used the tender kale seedlings. If you like thick kale, of course, it’s fine. Some chefs have said that it is better to choose kale with a short body and green color, and the taste is sweeter. There are "Lando Fried Beef" and "Lando Fried Bacon". "Lando" is to cut the kale stems (cut into sections), especially those who like to eat mustard stems, only take mustard stems and not leaves.

228. Beef With Broccoli / 百加利牛肉

Cut beef into thin slices and rinse with water several times to remove blood. Mix the beef slices with cooking wine, 1 tablespoon soy sauce, 1/2 teaspoon salt, five-spice powder, and starch, and marinate for 30 minutes. Broccoli is broken into small florets, carrots are peeled and cut into diamond-shaped pieces for later use. Put water in a pot, bring to a boil over high heat, blanch the broccoli and carrot slices for 2 minutes and remove them.

222. Beef With Oyster Sauce / 蠔油牛肉

Premium Oyster Sauce and Onion, Ginger and Garlic Homemade Stir-Fried Pork Slices, no complicated seasoning is required, and it is easy to master the cooking efficiency. The meat slices are not easy to fry, and the taste is professional and delicious.

224. Shredded Beef With Preserved Vegetables / 涼瓜味菜牛柳絲

Many people are always afraid of the taste of bitter gourd, but do you know that bitter gourd is actually very beneficial, eating more is good for the body, and to get rid of the bitter taste, it is actually flying away water (boiled with hot water), the bitterness will be relatively reduced.

229. Beef Chop Suey / 牛肉什碎

230. Hai Nam Chicken / 海南雞

Hai Nam Chicken: Tender, delicately poached chicken. Sizes: half/half size, whole/full size.

232. Boneless Lemon Chicken / 檸檬煎軟雞

234. Szechuan-style Sliced Chicken / 四川雞片

235. Diced Chicken With Cashew Nuts / 腰果雞丁

236. Kung Po Diced Chicken / 宮保雞丁

239a. Soy Sauce Chicken / 玫瑰豉油雞

Soy sauce-marinated chicken, labeled as Korean fried chicken, available in half or whole sizes.

239c. Almond Chicken

237. Ginger & Pineapple Chicken / 紫蘿雞片

238. Sliced Chicken Chop Suey / 雞片什碎

239. Steamed Chicken With Lotus Leaf / 荷香妃子蒸滑雞

239b. Chicken With Black Bean Sauce / 豉椒雞片

231. Deep-fried Crispy Whole Chicken / 生炸妙齡雞

Pre-Order Item - 24 hours Pre-Order.

233. Sliced Chicken Fried With Celery / 西芹炒雞片

88. Deep-fried Egg Rolls (3 Pcs.) / 炸春捲

One order comes with three rolls.

87. Deep-fried Chicken Wings / 炸雞中翼

84. Deep-fried Intestine / 酥炸大腸

89. Beef Brisket / 柱候牛腩

92. Vegetables With Oyster Sauce / 蠔油時菜

93a. Curry Fish Ball / 咖哩魚蛋

90. Steamed Kidney & Liver / 白灼腰潤

91. Steamed Beef With Green Onions & Ginger / 白灼薑蔥牛肉

93. French Fries / 炸薯條

93b. Fish & Chips

93. Deep Fried Wonton/炸雲吞

Crispy golden wontons filled with juicy pork and savory seasonings. A classic appetizer with a crunchy exterior and tender filling, perfect for dipping in a sweet and tangy sauce.

85. Special Chicken Wings / 避風塘雞中翼

86. Spicy Garlic Tofu / 椒鹽豆腐

242. Chili & Green Beans With Minced Pork / 干煸四季豆

Stir-fried green beans are a characteristic traditional dish belonging to Sichuan cuisine. The main ingredients are green beans, pork, red and dried peppers, etc. Stir-fried green beans taste dry, spicy, and refreshing, and you can drink them as an appetizer. It is simple to make, easy to use, rich in nutritional value, and is a home-cooked dish with all the colors and flavors.

243. Braised Tofu With Vegetables / 紅燒豆腐

Braised tofu is a classic and characteristic dish. Tofu, as a traditional and popular soy food in China, has been recorded in some ancient books. As a food with both food and medicine, tofu has many functions such as nourishing qi and tonifying deficiency. Modern nutrition has proved that tofu is an alkaline food, which is helpful for improving physical fitness. In the Five Dynasties, people called tofu "little slaughtered sheep", and believed that the tenderness and nutritional value of tofu could be compared with that of mutton. Therefore, people have invented a variety of methods of braised tofu.

246. Spicy Minced Pork With Tofu / 麻婆豆腐

Mapo tofu (pinyin: má pó dòu fǔ; english: sauteed tofu in hot and spicy sauce ) is one of the traditional famous dishes in sichuan province, belonging to sichuan cuisine. Meat can also be used), the seasoning is watercress, chili noodles, pepper noodles, soy sauce, light soy sauce, dark soy sauce, sugar, starch, etc. the hemp comes from the pepper, and the spicy comes from the pepper noodles.This dish is numb, spicy, fresh, fragrant, hot, green, tender, and crispy, the characteristics of sichuan cuisine's spicy flavor are vividly displayed. Today, mapo tofu has traveled far and wide and settled in the united states, canada, the united kingdom, france, vietnam, singapore, malaysia, japan, australia, and other countries. Blindly home-cooked dishes jumped into the hall of elegance and became an internationally famous dish.On september 10, 2018, "chinese cuisine" was officially released, and "mapo tofu" was rated as one of the "chinese cuisine" top ten classic dishes in sichuan.

247. Pan-fried Choy Sum Vegetables With Ginger & Greens / 薑蔥菜心苗

First, use about 4 slices of ginger and cut into a puree, squeeze or twist out the ginger juice with a tea bag, heat up the oil in a wok, sauté the garlic, dry onion, and ginger slices, add the vegetable core, stir fry at least a little soft, add chicken powder or salt, stir-fry with a little sugar, cover and simmer for no more than 1 minute, then pour in ginger juice, sesame oil, and a little corn-starch water to bury the gravy, and it's done.

248. Plain Vegetables / 清炒時菜

Lunch, minimalist: stir-fried choy sum, choy sum, garlic slices, one green, and one white, simple and refreshing. Turn on the computer, play a tune that you like to listen to, and feel at ease. It seems that those times also exude a softly warm taste, which is comfortable.Cabbage is also known as rapeseed, vegetable moss, cantonese vegetables, cauliflower, etc. it is eaten with flower moss. The leaves and stems of cabbage are tender and delicious and can be grown all year round, but the cabbage from winter to early spring is the most tender and crispy. , is a kind of rapeseed. The cabbage heart is easy to grow. The tender and crispy cabbage heart have thick and green stems. The old cabbage heart has a white heart in the center of the stem, commonly known as raw bones. The fibrous stems of raw cabbage hearts are rough, difficult to chew, and difficult to digest.

249. Pan-fried Gai-lan With Minced Garlic / 蒜蓉炒芥蘭

A normal person's diet is inseparable from vegetarian food at every meal. If you refuse to eat vegetarian food, its nutritional intake will be out of balance. Because many substances come from vegetarian dishes, such as various vegetables, fungi, soy products, etc., which contain a large number of vitamins, dietary fiber, minerals, carbohydrates, and vegetable protein, as well as some beneficial health that the human body cannot synthesize by itself It must be ingested through vegetarian vegetables, so it is necessary to develop a diet with meat and vegetables.Today, I will make a traditional vegetarian dish "fried kale with garlic", which is quick and easy to make.

250. Fried Vegetables & Chinese Mushrooms / 北菇扒菜膽

Wash the shiitake mushrooms, soak them in cold water until soft, remove the stems, wash the small pond cabbage, and cut each one in half.Take half a bowl of water for soaking shiitake mushrooms, add a little sugar, salt, soy sauce and cooking wine to make a sauce. Heat the oil, sauté the minced garlic until fragrant, pour in the chopped cabbage and fry until it breaks, add a pinch of salt to taste and set out in a bowl.

253. Seasonal Vegetables With Mushrooms / 鮑魚菇扒時蔬

During the festivals, the "cooking people" who are in charge of the chef are always busy in circles. A feast is a great and vast project from buying ingredients, preparing ingredients, cooking to cleaning. It is a great and vast project. A simple, delicious side dish that is easy to eat. Among them, you can consider the dish of mushrooms and mushrooms, which is generous and decent.

253a. Pan-fried Pea Leave With Garlic Sauce / 蒜蓉豆苗

The bean sprouts can be kept green when stir-fried on a hot fire, and they are also moist, tender, and garlic-flavored when eaten.Stem picking takes longer, while stir-frying bean sprouts takes less than two minutes.

244. Bean Sprouts With Shredded Meat / 芽菜炒三絲

Eating too much meat makes us feel fat, especially you are a vegetarian, but the most ordinary and ordinary home-cooked dishes are the most appetizing.The bean sprouts are crisp and sweet, the chives have the effect of nourishing blood, the dried bean curd is rich in nutrients, and the vegetable juice is the essence. It can be used to make rice and swallow three bowls of rice.

245. Plain Chop Suey / 炒雜碎

251. Salted Fish With Bean Sprouts / 鹹魚炒芽菜

It has a lot of strong taste, and the color is very bright. At first, I didn’t know that silver sprouts are mung bean sprouts. To be honest, before coming to Singapore, I had never treated mung bean sprouts so delicately. I didn’t know that I had to remove both ends of the short mung bean sprouts. The child is a lot more upscale, and the picture of sitting with the family and picking bean sprouts will also be deeply frozen in memory.

252. Dried Scallops On Pea Leaf / 瑤柱扒豆苗

Scallop soaked in water overnight,minced garlic, chopped scallops,Fry the minced garlic with oil, add bean sprouts and stir well, set aside,Fry the scallops with oil, add sauce boil,Use cornstarch water to beat.

241. Deep-fried Tofu With Seafood / 瓊山玉子脆豆腐

Qiongshan is a place name. In Hainan Province, there is a famous local dish called "Qiongshan Tofu". A friend just happened to be in Hainan and was planning to open a restaurant. I asked how to make this dish authentic. People say it is tofu, but in fact, it has no tofu ingredients at all. It is steamed with egg whites. After steaming the "tofu", the surface should be accompanied by fried side dishes. The side dishes can be freely chosen, which can be a few seasoned shrimps, or seafood and diced fruits. The key is to be salty. The most standard side dishes are scallops, chicken, and kale stalks, all diced and fried, beaten and seasoned.

240. House Tofu Special / 荷塘一品豆腐

51. Bbq Pork Foo Yung /叉燒芙蓉

Prep Time: 15 minutes, Cook Time: 30 minutes. For the hibiscus eggs: 6-8 eggs, 1/6 teaspoon salt,2 cups barbecued pork,2 cups bok choy,2 cups bean sprouts,2 cups chives,1 tablespoon cornstarch,3 tablespoons water,6 tablespoons avocado oil, divided.

50. Shredded Chicken Foo Yung / 雞絲芙蓉

Shredded Chicken with Furong is a well-known private dish of Hunan cuisine. It is delicious and can be used for conditioning the malnourished.200g chicken breast, 4 egg whites, an appropriate amount of shredded ham, fresh soup, and shredded carrot. An appropriate amount of refined salt, cooking wine, chicken essence, wet starch, and vegetable oil.

52. Oyster Foo Yung / 鮮蠔芙蓉

48. Shrimp Foo Yung / 蝦仁芙蓉

During shrimp is a classic local dish in Shandong Province, belonging to Shandong cuisine. This vegetable egg slice is as white as hibiscus petals, smooth and elastic; the shrimp is fresh and tender, and the bean sprouts are green and bright in color. Soft taste.

49. Mushroom Foo Yung / 蘑菇芙蓉

Finely chop the onion and reserve 1 tablespoon for garnish. Toss the rest of the shallots with egg milk, bean sprouts, and 20ml of soy sauce until well combined. Heat 15ml of peanut oil in a large non-stick frying pan over medium-high heat. Scoop the 4 soup key mixed egg mixture into the hot oil and fry for 1-2 minutes. After the bottom is solidified, turn over and fry for another 1-2 minutes, and one cake is cooked. Remove from pan and place on a warm plate while the rest of the pie is cooked.

182. Boneless Chicken Curry / 咖哩雞球

Marinate the chicken pieces with cooking wine, ginger slices, and a small amount of black pepper for later use. Blanch potatoes and carrots in boiling water, remove and set aside . Heat the oil, add the chopped garlic cloves and ginger slices and sauté until fragrant, add the marinated chicken pieces and stir-fry, then add the potatoes and carrots and stir-fry. Add water to submerge the food in the pot, throw in the curry paste, keep stirring after boiling, and collect the sauce over medium heat.

184. Beef Curry / 咖哩牛肉

It is said that curry originated from India, which means "a lot of spices are added together to cook", and the taste is strong and rich. Beef curry is the most common and classic dish in curry rice. Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance and is especially suitable for growth and development.

186. Beef Brisket Curry / 咖哩牛腩

181. Pork Chop Curry / 咖哩豬扒

The fragrant onion curry pork chop is ready in half an hour, not as long as the curry beef brisket, it is worth a try! First fry the onion, set aside, and bury one side, then fry the curry powder. Then fry the onion and curry powder together. Add the soup and just cover the onion, add salt and sugar to cover and cook on low heat until the onion is flavorful.

183. Fish Curry / 咖哩魚

It's freezing cold, so eat spicy food to warm up your blood. Found out that this Ayam Malay Curry Sauce is deliciously spicy. Christine eats so much that it's "hot", even the other half is not afraid of spicy foods, and loves spicy food, and also said that this fish curry is "spicy"! But seeing him take bite after bite, adding more rice. If you love spicy food, this dish is for you! Remember, might as well add more vegetables.

185. Pork Curry / 咖哩豬肉

Often when can’t think of what to eat, just try a pot of pork curry and eat it. It’s convenient and simple. the curry the night before, and when; can eat it the next day, you will find it is really delicious. The first meal You can have curry rice, curry udon noodles for the second meal, and the third meal (usually out of ingredients, just the sauce left) can be fried pork chops and drizzled with the remaining curry sauce, no waste at all, and every meal You won't feel tired of eating it in a different way.

187. Mixed Vegetable Curry / 咖哩時菜

Whether you use the original curry or the Japanese series, the rich aroma will always wake up your summery taste buds. Vegetable curry rice is very suitable for office workers who have been tiring for a day and have their hands free. If they can't finish eating them, they will pack them to the company to warm up the next day.

188. Tofu Curry / 咖哩豆腐

Lactone tofu is a good thing. Soy products are said to be good for human health. Not only are they high in protein, high in fiber, and low in fat, they even have a low glycemic index. Diabetics can also eat them freely! With the addition of curry and coconut milk, the rich southern style is coming.

189. Deep-fried Chicken Curry / 幹煎咖哩雞

190. Deep-fried Beef Brisket Curry / 乾煎咖哩牛腩

191a. Curry Lamb/ 咖哩羊肉

180. Prawn Curry / 咖哩蝦球

Curry is really a Baida condiment. It is very good to use it with fried snacks. Friends can try it. My curry shrimp balls today are really delicious.

191. Mixed Seafood Curry / 咖哩海鮮滙

This dish is purely imaginative, inspired by James. However, the fresh and tender small seafood paired with the heavy-flavored curry is really a good match~ The rich taste, freshness, and juiciness are the truest portrayal of this dish~Interested friends may wish to try it.

254a. Eggplant With Shredded Pork In Spicy Sauce Hot Pot / 魚香茄子煲

256. Beef With Green Onion & Ginger Hot Pot / 薑蔥牛肉煲

257. Tofu & Rock Cod Hot Pot / 斑腩豆腐煲

262. Beef Brisket With Radish Hot Pot / 蘿白牛腩煲

254. Salted Fish & Diced Chicken With Eggplant Hot Pot / 鹹魚雞粒茄子煲

Spicy.

255. Beef With Lily Flower Hot Pot / 金針雲耳牛肉煲

258. Liver & Chinese Sausage With Singing Chicken Hot Pot / 啫啫滑雞煲

259. Szechuan-style Beef Hot Pot / 四川牛肉煲

260. Dried Bean Curd With Beef Brisket Hot Pot / 枝竹牛腩煲

261. Assorted Seafood & Vermicelli With Satay Sauce Hot Pot / 沙爹海鮮粉絲煲

263. Roasted Pork With Bamboo & Mushroom / 梅菜扣肉煲

264. Roasted Pork With Bamboo & Mushroom / 梅菜扣肉煲

266. Pork Liver & Kidney With Ginger & Onion Hot Pot / 薑蔥腰潤煲

267. Lamb With Bamboo Hot Pot / 枝竹羊腩煲

269. Pan-fried With Dry Scallop & Fish Maw Hot Pot / 桂花瑤柱炒魚肚

270. Beef Brisket In Broth Hot Pot / 清湯牛腩煲

271. Braised Seafood & Bean Curd Hot Pot / 八珍海鮮豆腐煲

272. Oyster With Ginger & Green Onion Hot Pot / 薑蔥生蠔煲

273. Deep-fried Oyster Hot Pot / 酥炸生蠔

265. Vermicelli & Mixed Vegetable Hot Pot / 粉絲雜菜煲

268. Bok Choy With Bean Curd In Seafood Soup Hot Pot / 魚湯鮮腐皮浸白菜苗

109. Shredded Beef & Black Pepper With Pan-fried Spaghetti / 黑椒牛柳絲炒意粉

Cook the spaghetti according to the directions on the package, drain and set it aside. onions and beef cut into strips.Black Pepper Saucematerial mix. Heat a wok over medium heat, add onion and fry until soft, add beef and fry until half cooked.

104. Grilled Pork Chop On Spaghetti / 豬扒意粉

Grilled pork chip on spaghetti with black pepper, garlic, and tomato sauce.

105. Chicken Filet On Spaghetti / 雞扒意粉

Chicken filet on spaghetti with black pepper, garlic, and tomato sauce.

106. Rock Cod With Cream Sauce On Spaghetti / 香檳白汁燴石斑意粉

Rock Cod is a low-fat, high-protein, high-quality edible fish. Grouper fillet has no bones, suitable for the elderly and children to eat. Use grouper fillet with onions and mushrooms to bake spaghetti, which is very nutritious.

108. Ham & Shredded Chicken With Cream Sauce On Spaghetti / 忌廉白汁火腿雞絲意粉

Mix the fresh milk and chicken stock well, cook over medium heat until slightly hot and turn off the heat. Boil the butter over low heat to dissolve, then slowly sift in the flour and cook until it becomes a paste, turn off the heat. Pour the fresh milk chicken soup into the batter slowly and mix well (be careful not to pour too fast, otherwise the batter will become grainy). After the batter is boiled in a slow cooker, add the cheese, stir continuously until the cheese dissolves, add salt to taste, then bring the juice to a boil until it is almost "Jie", after removing the heat, stir in the fresh cream and stir, and it's done.

110. Shredded Meat With Pan-fried Spaghetti / 三絲干炒意粉

Back to the designated special student meals in the tea restaurant, when everyone is bored, they will order fried pork chop spaghetti, barbecued pork spaghetti, ham spaghetti, etc... But James prefers to eat Sansi Spaghetti, because Sansi Italian Fan Youqi’s favorite barbecue pork, ham, and sprouts are delicious and refreshing.

111. Beef With Pan-fried Spaghetti / 牛肉干炒意粉

Wash, peel and shred the onion. Wash chives and cut into sections. Clean mung bean sprouts. Put the long pasta in boiling water, add a little salt and cook for about 12 minutes, remove and drain, stir in a little oil, spread out and let cool (or blow to cool). Pour the salad oil into the pot and heat it up, add the beef and onion and stir-fry over high heat for a while. When the aroma comes out, add the pasta in Method 1. Continue the practice 2. Stir-fry for about 2 minutes, add bean sprouts and all seasonings and fry for about 1 minute. Finally, add chives and mix well.

112. Ham With Pan-fried Spaghetti / 火腿干炒意粉

Raw materials. Put water in the pot and boil. After softening, put an appropriate amount of salt and cook for 10-13 minute. When cooking the spaghetti, cut the ham into strips, cut the peppers into small pieces, wash the shallots, and cut them into sections. Pass the cooked spaghetti in cold water. Prepare some shallots temporarily. Heat oil in a frying pan, add the shallots, and sauté until fragrant.

113. Luncheon Meat With Pan-fried Spaghetti / 午餐肉干炒意粉

Spaghetti with Luncheon Meat. Luncheon meat is a favorite fast food in Hong Kong. Put the soup to a roll, or fry it to eat, it tastes equally good. Such an attractive and convenient fast food, I also found it here! There is always a jar at home, just in case, the lazy one needs it.

114. Sliced Beef With Satay Sauce On Spaghetti / 沙爹牛肉燴意粉

114a. House Special Spaghetti / 公司燴意粉

James House Spaghetti is a delicious recipe. The main ingredients are spaghetti, onions, ham, celery, carrots, etc. This dish is simple, nutritious, and delicious.

103. Assorted Seafood With Cream Sauce On Spaghetti / 香檳白汁燴海鮮意粉

107. Rock Cod With Cream Of Corn On Spaghetti / 忌廉粟米汁石斑意粉

This dish is very common in Hong Kong restaurants, big-name stalls, and tea restaurants, and even in North American Hong Kong-style western restaurants. In tea restaurants, it is usually sold in the form of dished rice (usually replaced by cheaper fish such as dragon tail and catfish), that is, rice with corn rice or rice with corn with rice; but in chain Hong Kong-style fast food restaurants.

53a. Vietnamese Spring Roll (1 Pc)

53b. Vietnamese Beef Noodle In Soup

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Selection of canned soda: Coke, Diet Coke, Sprite.

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