| Pork Spareribs | 600 g |
| Self Raising Flour | about 1/2 – 1 cup |
| Oil | 1/2 tbsp for Batter , for deep-fry |
| Water | For mixing “Self Raising Flour” |
| Cornstarch | 2 tbsp |
| Marinade | |
| Celery Juice | 3 tbsp |
| Lemon grass | 1 sprig |
| Sugar | 1 tsp |
| Oil | 1/2 tbsp |
| Egg White | 1 |
| Light Soy Sauce | 1 tbsp |
| Salt | 1/4 tsp |
| Mutton (chopped into bite-sized) | 1800 g |
| Green Garlic | 3 sprigs |
| Ginger | 100 g |
| Sugarcane | 120 g |
| Water chestnut | 8 pieces |
| Dried Tangerine peel | 15 g |
| Tsaoko amomum | 1 piece |
| Fermented Tofu | 10 cubes |
| Rock sugar | 15 g |
| Rice Wine | 1 tsp |
| Oil | 5 tbsp |
| Water | For Braising |
| Glutinous Rice | 500g |
| Preserved Sausage | 1 piece |
| Preserved Liver Sausage | 1 piece |
| Preserved Duck Thigh | 1 piece |
| Dried Shrimp | 30g |
| Dried Scallop | 30g |
| Ginger | 20g |
| Spring Onion | 2 sprigs |
| Coriander | 2 sprigs |
| Light Soy sauce | 1.5 tbsp |
| Sugar | 1/2 tsp |
| Oil | 1 tbsp |
| Water | For soaking dried shrimp and dried scallop. For Stir-fry Glutinous Rice |
| Radish | 900g |
| Bean Threads | 30g |
| Dried Shrimp | 30g |
| Green garlic | 1 sprig |
| Spring Onion | 1 sprig |
| Dark Soy sauce | 1 tsp |
| Ginger (Pounded) | 1 slice |
| Water | 1 cup |
| Oil | 2 tbsp |
| Light soy sauce | 1/2 tsp (Add if necessary after tasted during cooking) |
| Chicken | 1 whole |
| Chinese Mushroom | 40 g |
| Black Fungi | 50 g |
| Preserved Turnip (cut into fine long strips) | 30 g |
| Ginger | 30 g |
| Spring Onion (Chopped) | 3 sprigs |
| Coriander (Chopped) | 3 sprigs |
| Seasonings | |
| Constarch | 2 tbsp |
| Oil | 1 tbsp |
| Sugar | 1 tsp |
| Light Soy sauce | 2 tbsp |
| Salt | 1/2 tsp |
| Celery | 600g |
| Chicken | 1 whole |
| Carrot | 50g |
| Marinade for Chicken | |
| Sugar | 1/2 tsp |
| Salt | 1/4 tsp |
| Constarch | 1 tbsp |
| Ginger juice | 1/2 tsp |
| Chinese Wine | 1/2 tsp |
| Oil | 1 tsp |
| Ingredients for Stir-fry | |
| Ginger (Pounded) | 2 slices |
| Garlic (Pounded) | 1 clove |
| Chicken soup | 1/3 cup |
| Soy sauce | 1/2 tbsp |
| Salt | 1/3 tsp |
| Oil | For stir-fry |
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| Fresh Scallop | 12 pieces |
| Bean vermicelli | 50g |
| Spring Onion | 1 sprig |
| Coriander (with roots cut off, chopped) | 1 sprig |
| Chicken Broth | 1/4 cup |
| Seasonings | |
| minced Garlic | 2 tbsp |
| Salt | 1/4 tsp |
| Sugar | 1/4 tsp |
| Oil | 1/4 tsp |
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| Fish – Horsehead | 1 whole (600g) |
| Spring Onion (Chopped) | 1 sprig |
| Salt | 1 tsp |
| Oil | 2 tbsp for frying |
 1. Cut off neck |
 2. Cut off legs |
 3. Cut off wings |
 4. Cut off thighs from the joint |
| Dace fillet : | 400 g |
| Dried Shrimps (Soaked) : | 20 g |
| Spring Onion (Chopped) : | 2 sprigs |
| Salt : | 1/2 tsp |
| White pepper : | pinch |
| Water : | 2 tbsp (For minced Fish) |
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| Bombay duck : | 1200g (about 13 whole fishes) / 600g (Fillet) |
| Salt : | 1/2 tsp |
| White Pepper : | Pinch |
| Egg White : | 1 |
| Flour : | 1 cup |
