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Braised Beef Tendon with Carrot and Radish
500g of beef tendon; 1 carrot; 1 white radish; 2 aniseeds; 3 cloves of garlic, 1 stalk of cilantro Seasonings:
1 tbsp cooking wine; 3 tbsp YHY soy sauce; 1 tbsp Chuhou sauce; 1/2 tsp salt; 5 cups of clear water, 1/2 tbsp watered cornstarch.

1.Cut beef tendon into small pieces. Blanch in boiling water first, then rinse well, bring 5 cups of water to boil, add the beef, aniseeds,garlic along with all seasonings (except the watered cornstarch). Heat until boiling, then reduce heat to low level and cook for 50 minutes.
2. Peel the carrot and radish, then cut into irregular chunks. Add them to the items described in (1) and cook until soft and tender. Thicken with watered cornstarch. Remove the garlic and aniseeds, then ladle out to the plateand garnish with a little cilantro.It can be served.

Peking Roast Duck
Defeathered and paunched duck (about 2kg); Peking onion or onion sections
(2 stalks); plum sauce (2 soup spoons); pancake (appropriate); cucumber (sliced)
(half); salt (2 tea spoons); cooking wine (1 soup spoon);
Drizzling seasonings: maltose (2 soup spoons), clear water (3 cups)
Style: cool dish

(1)Open a hole beneath the duck wing to take out the internal organs (or ask the duck vendor to do that). Wash it clean and apply the seasonings evenly into the duck cavity.
(2)Push a 10cm wooden stick into the duck cavity and position the stick transversely between the two wing bones. Insert a pipe from the duck head and blow the pipe till the duck becomes fully swollen.
(3)Drizzle the boiling water over the duck's external skin till convex spots appear. Cook the drizzling seasoning till melted and apply it on the duck skin evenly. Then hang the duck at the windy place to dry it.
(4)Use a fork to hold the duck and roast it on the burner. Repeatedly turn it around and apply the oil for a couple of times. When the duck skin turns golden and becomes crispy, remove it to the serving plate.
(5)If the duck is baked at the burner, the duck shall be wrapped with a tinfoil and baked till it is 80% done. Then remove the tinfoil and keep baking it till the duck skin turns golden, remove it. Drizzle the boiling oil over the duck to allow the skin to become crispy. Then remove it to the serving plate.
(6)Cut the warm duck into slices, and serve with Peking onion, cucumber,plum vinegar and pancake.

Pork with Dried Bean Curd in Sweet Bean Sauce
1 piece of cooked pork (about 500g); 8 slices of dried bean curd, 2 leeks
1 tbsp cooking wine, 3 tbsp YHY Hoisin Sauce, 1 tsp sugar;
1 tbsp YHY dark soy sauce, 3 tbsp clear water

1. Slice the pork, slice the dried bean curd diagonally;cut the leeks into small sections.
2. Add little water to YHY Hoisin Sauce to dilute, add sugar and soy sauce and mix well.
3. Heat 3 tbsp oil in wok, stir-fry the dried bean curd until brown,add pork, drizzle 1 tbsp cooking wine over to fry together,then add the leeks, stir slightly and remove.
4. Heat 2 tbsp oil in wok again, stir-fry with the mixed seasonings until aromatic, put back the pork again, stir rapidly over high heat until evenly-mixed. Ladle out to serve.

Steamed Short Ribs with Bean Sauce and Plum
Ingredients: 1 lb of meaty short ribs; 3 sour plums; 1 tbsp garlic sauce; 1 red pepper.
Seasonings: 1 and half tbsp YHY bean sauce; 1 tsp cooking oil; 1 tsp sugar; 1 tsp cooking wine; 1 tsp YHY soy sauce; a pinch of pepper powder.

(1)Cut the red pepper open, remove the seeds and cut into small sections.
(2)Wash the short ribs clean and cut them into small pieces, mix them with the prepared sour plums, seasonings, red pepper, Garlic sauce and ginger evenly, then marinate for twenty minutes.
(3)Place the marinated short ribs on the steam plate and steam for 15-20 minutes with high temperature. Take out to serve.

Steamed Fish Head with Plum Sauce
Ingredients: 1 fish head (about 600g); 2 stalks of cilantro; two scallions; 2 ginger slices.
Seasonings: 1 tbsp cooking wine; 3 tbsp plum sauce; a pinch of pepper powder.

(1)Wash the fish head clean and dry it. Cut the fish head into two halves so as to allow the flavors to be absorbed. Then lay the two halves of fish head to the salt-coated steam plate.
(2)Mix all seasonings together and evenly, coat it to the fish head with the plum sauce. Add the ginger and scallion. Then cook for twenty minutes with mild fire.
(3)After the cooked fish head is taken out, remove the ginger and scallion. Wash the cilantro clean and cut it into small pieces. Then put them into the plate. Ladle out to serve.

Fish Head with Black Bean Sauce
Ingredients:1/2 silver carp head, 1 green pepper ; 1 small pack of dried fermented beans ; 1 tbsp minced garlic
Seasonings: 1 tbsp cooking wine; 2 tbsp cornstarch; 2 tbsp YHY soy sauce; 2 tsp sugar;1 tsp vinegar; a pinch of pepper; 1 cup of clear water.
1. Rinse the fish, chop into small pieces, marinate in 1 tbsp wine for a short while, stir in 2 tbsp cornstarch, mix well; rinse beans, set aside.
2. Heat 6 tbsp oil, fry fish head slightly on each side, then Remove. Halve the pepper and remove the seeds, cut into small pieces, add the black bean sauce, green pepper and fish head to stir-fry them together in the remaining oil until aromatic.
3. Add all seasonings. Cook till flavor is absorbed and the soup is dry. Ladle out to serve.
Steamed Eel with Fermented Soy Bean Sauce
1/2 piece of eel; 2 tbsp fermented soy bean sauce.
(1)Wash the eel clean, remove from water for a short while, remove the slippery surface liquid, clean it again and dry it. Chop it into pieces, add salt and pepper powder and then mix evenly. Then put it on the plate.
(2)Sprinkle the fermented soy bean sauce over the eel, drizzle the cooking oil. Steam the plate with eel for eight minutes with the water separated. Then serve.

Stewed Pork Tripe with Squid and Pork Tendon
Half a pork tripe; half a water-swollen squid; 2 pieces of pork tendon; 3 young abalones; 6 Shiitake mushrooms; 6 pith funguses; 1 bamboo shoot; 6 stalks of baby bok choy.

1 tbsp cooking wine; 1 tbsp oyster sauce; 1 tsp salt; 1 tsp sugar; a pinch of pepper powder; 5 cups of soup broth.

(1)Wash the pork tripe clean, cook it till done, then cut it into slices. Cut the squid into flower pattern and blanch it in boiling water. Cut the pork tendon into slices and blanch it in boiling water to remove the blood. Soften the mushrooms and pith funguses with water, remove the pedicels and then cut them into small pieces. Blanch the baby bok choy and cool it with water.
(2)Put the pork tripe, squid, pork tendon and abalone into the clay pot, add all seasonings and cook for 10 minutes. Then add the mushroom, pith fungus and bamboo shoot to cook together. Stew with low heat for half an hour till it is fully done and the flavors are absorbed. Put the baby bok choy and cook it till heated. Then ladle out to serve.

Peking Spareribs
Spare ribs; 2 sour plums; 1 lemon; rice wine; white sugar; salt; tomato sauce;
white sesames; cornstarch.
(1)Marinate the spareribs with sour plums, lemon juice, rice wine, white sugar, YHY soy sauce and a pinch of salt for 1-2 days till the flavors are absorbed.
(2)Wrap the marinated spareribs with cornstarch.
(3)Cook the spareribs in the pot for five minutes, take out for later use.
(4)Mix the tomato sauce with the sugar, then add the spareribs to mix them together for three minutes to allow the honey dew to be absorbed.
(5)Put back to the pot and fry while stirring. Ladle out to the plate and sprinkle with the white sesames. Serve.
Dongpo Braised Pork
500g of streaky pork; 10 scallions; 3 aniseeds; 2 ginger slices; 6 straw ropes.
2 tbsp cooking wine; 1 cup of YHY black rice vinegar; 2 tbsp rock sugar; 6 cups of clear water.

(1)Wash the streaky pork clean and blanch it in whole in boiling water. Then add the clear water to immerse the pork and add ginger slices and a tbsp cooking wine.Cook for twenty minutes.
(2)Take out the pork and cut it into cubes. Use the straw ropes to bind the pork with a rope cross left on the pork. Wash the scallions clean, cut them into long sections,then lay them on the bottom of the pot. Put the bound pork onto the scallions.
(3)Add all seasonings and aniseeds and cook till boiling. Then reduce the fire and cook for another hour to allow the flavors to be absorbed and pork to be done. Ladle out to serve.

Stewed Chop Suey
Ingredients: 1/4 pork tripe; half piece of water-swollen squid; 200g of pork, 5 egg dumplings;
4 Shiitake mushrooms; 15 pieces of pea pods; 1 bamboo shoot; 1 carrot; 1 scallion; half piece of carrot.
(1)Cut the squid into pieces with intersecting knife marks, blanch in boiling water,urn around to expose the flower patterns, cut the pork and pork tripe into slices. Soften the mushrooms and remove the pedicels, then cut them into two halves. Remove the veins of the pea pods, cook the bamboo shoot till done and cut it in to slices. Cut the scallion into sections.
(2)Heat 3 tbsp cooking oil and stir-fry the scallion sections, add the prepared mushroom, bamboo shoot slices, carrot slices and other ingredients to fry together.
(3)Add all seasonings, cook till the flavors are absorbed. When the soup broth begins to be dry and thick, ladle out to serve.
Fish Meat with Hoisin Sauce

Ingredients: 1 lb of sole fish; 1 banana.
Seasonings: 2 tbsp hoisin sauce; 1/2 tbsp water; 1/2 tbsp Shaoxing rice wine; 1 tsp YHY dark sauce.

(1)Cut the sole fish into pieces, marinate them in the seasonings for half an hour.
(2)Stuff one slice of banana into two fillets, place them into the preheated baking oven to bake for about ten minutes. Take out to serve.
Cattle Tripe with Chuhou Sauce

Ingredients: 500g of cattle tripe; 2 tbsp Chuhou sauce; 10 pieces of orange peel; 2 ginger slices; 4 cloves of garlic; 1/2 tbsp cooking wine; 3 bowls of water.
Seasonings: 1 tbsp YHY dark soy sauce; 1/2 tbsp crushed rock sugar; 1/3 tsp seasoning powder; 1 tsp cornmeal; 1/3 tsp salt.

(1)Cook the cattle tripe in boiling water for about ten minutes, and then wash it with clear water.
(2)Mince the ginger slices and crush the garlic.
(3)Heat the cooking oil to stir-fry the ginger and garlic till aromatic, add the Chuhou sauce, orange peel, cattle tripe and cooking wine and stir them evenly. Then add 3 bowls of water. Stew till the cattle tripe become completely soft, remove it. Cut the cattle tripe into small pieces, put them back to the pot, add the seasonings and cook till boiling again. Ladle out to serve.
Chicken Shreds with Jelly
250g of chicken breast; 300g of jelly; 1 egg white; refined salt; appropriate amount of watered cornstarch and monosodium glutamate; YHY soy sauce; a pinch of sesame oil.
Method:Remove the skin and veins of the chicken breast, cut into shreds, cut the jelly into strips. Place the chicken shreds into the vessel, add the egg white, refined salt, watered cornstarch and monosodium glutamate, then cook the chicken in the boiling water till it is done. Dry the water on the chicken, set aside for later use. Put the jelly in boiling water to blanch,
then take out to dry the water, place into the basin, cover with the cooked chicken shreds, then put into the refrigerator till it is cool. Take out, pour seasonings mixed with refined salt, YHY soy sauce and white sesame sauce. Serve.
Key point: the chicken shreds should be tender enough after blanching.
Spring Rolls
Ingredients: Meat shreds; edible lard; cooking wine; YHY soy sauce; salt; water; watered cornstarch; spring cake sheet with leek; colza oil; plum sauce.
(1)Place the meat shreds into the pot and heat the edible lard to fry with big fire till it is 70% done. Add the cooking wine, YHY soy sauce, salt and water. Thicken with watered cornstarch. When boiling, ladle out to the plate and cool it. Cut the leek 3cm long sections, sprinkle with the meat shreds and mix evenly to become the stuffing.
(2)Place the spring cake sheet onto the chopping board, put the meat shred stuffing on it, roll, then lose the two ends of the roll. Finally roll it into small rectangular bun, 2.6" long and 0.8" wide. Seal the opening with flour.
(3)Heat the colza oil till it is 70% done, place the spring rolls into the pot to quick-fry, while using chopsticks to stir. After two minutes, it becomes golden, then ladle out to the plate. Dip with plum sauce when served.
Chicken Shreds with Mungbean Sprout
Ingredients:100g of mungbean sprout; 200g of chicken breast.
Seasonings:1 tbsp sesame; 1/2 tbsp YHY soy sauce; 1 tbsp sugar; 1 tbsp chicken soup; 1/2 tbsp sesame oil.
(1)Marinate the chicken breast with salt for about one hour, steam it with the water separated till done. Tear the chicken with hands into thin slices and put them onto the plate.
(2)Wash the mungbean sprout clean, blanch it in boiling water with salt and oil, take them out to dry, mix with chicken shreds evenly.
(3)Mix the seasonings evenly and drizzle them over the food.
Bon Bon Chicken
Ingredients: 1 big piece of chicken leg meat; 2 cucumbers; 1/2 scallion; 50g of dried jelly; 1 ginger slice; a pinch of egg roll skin; 1 tbsp sesame oil; 1 tbsp spicy oil; 1 tbsp YHY soy sauce; 1/2 tbspgranulated sugar.
(1)Cook the chicken with garlic, ginger and water till boiling. Then stew for twenty minutes with lower fire. Cut into slices.
(2)Marinate the jelly in water for twenty minutes, then cook it for twenty minutes till it becomes transparent. Take it out with the strainer, cool it in cold water, then cut it into thin slices.
(3)Cut the cucumber into two halves, then cut diagonally into thin slices, remove the acerbity taste with cool water.
(4)Arrange the jelly, chicken and cucumber on the plate, drizzle the bon bon sauce over them, then sprinkle with egg skin shreds. Serve.
Fried Pork with Eggplant
Ingredients: 250g of ground pork;
1 eggplant; 2 scallions.
Seasonings: (1)1 tbsp cooking wine;
1 tbsp bean sauce; 1 tsp cornstarch.
(2)1 tbsp YHY soy sauce; 1/4 tsp salt;
1 tsp sugar; 4 tbsp clear water; 1/2 tbsp watered cornstarch.
(1)Mix the ground pork with seasoning (1) and allow it to be marinated for ten minutes. Clean the eggplant and cut it into two halves. Cut the scallion into small sections.
(2)Heat the pot. Heat 5 tbsp cooking oil to stir-fry the ground pork.When the pork's color becomes white, ladle out it. Use the remaining oil to fry the scallion sections, then put the eggplant sections and fry till they become soft.
(3)Put the pork back to the pot again, add seasoning (2), then fry till the flavors are absorbed. Ladle out to serve.
Pork Shreds in Bean Paste
Ingredients:300g of lean pork;1 small package of dried fermented beans;5 scallions.
Seasonings: (1) 1/2 tbsp cooking wine; 1 tbsp YHY dark soy sauce;1 tsp cornstarch
(2) 1/2 tbsp cooking wine; 1/2 tbsp YHY dark soy sauce; 1 tsp sugar; a pinch of pepper; 1/2 tbsp watered cornstarch.
1. Shred the pork, marinate in seasonings (1) for a short while; soak beans in water slightly, rinse, drain;rinse scallion and cut into small sections.
2. Heat 5 tbsp oil in wok, stir-fry the pork until it becomes white and tender, add the bean sauce and fry till aromatic, then add scallions to fry together.
3. Add seasoning (2), mix thoroughly, then ladle out to the serving plate.
Fried Chicken Giblets with Pepper
Ingredients: 6 chicken gizzards; 6 chicken livers; 4 peppers; 6 cloves of garlic; 2 stalks of celery.
Seasonings: 1 tbsp cooking wine; 1 tbsp YHY dark soy sauce; 2 tbsp chili bean
paste; 1/2 tbsp sugar; 1 tsp vinegar; 1/2 tbsp watered cornstarch.
(1)Wash the chicken gizzards and livers clean and slice them. Heat the half pot of water till boiling, blanch the gizzards and livers to remove the blood. Take them out.
(2)Cut the pepper open, remove the seeds, then cut into diagonal pieces. Peel the six cloves of garlic and slice them. Cut the celery into small sections.
(3)Heat two tbsp cooking oil to fry the pepper, garlic slices and chili bean paste. Then put the chicken gizzards and livers back to the pot and add the celery sections to fry them together.
(4)Add all seasonings and fry evenly. Ladle out to serve.
Ma-Po Tofu
Ingredients: 200g of ground pork, 1 rectangle piece of tofu, 2 scallions, 1/2 tbsp minced ginger and garlic
Seasonings: (1) 1 tbsp cooking wine, 2 tbsp chili bean paste, 1/2 tbsp YHY dark soy sauce, 1 tsp sugar, 1/2 cup of clear water; 1/2 tsp watered cornstarch.
(2) 1/2 tsp Szechwan pepper corn powder
1. Cut tofu into cubes. Heat half pot of water till boiling, add ?tbsp salt, blanch tofu in the water for a minute and remove.
2. Heat 2 tbsp oil in wok to stir-fry ground pork till separated, drizzle the cooking wine. Add the minced ginger and garlic as well as the chili bean paste, and stir until aromatic. Put back the tofu alongwith all seasonings and heat till boiling.
3. Cook till the liquid is thickened, sprinkle with chopped scallion and seasoning(2). Mix well and then lade out to serve.