| 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 |
| Item | Description (Hong Kong Cutting) |
| 01 | Pork Collar Butt |  |
| 02 | Pork Collar Butt |
| 03 | Pork Collar meat pork chop |  |
| 04 | Eye of Loin |
| ................. **For complete recipe, please visit this site** http://letscookchinesefood.com/the-pork-cuts-hong-kong-cutting/ |
| Taro | 700g |
| Chinese Preserved Duck Thigh | 1 piece |
| Green garlic | 1 sprig |
| Ginger (Pounded) | 1 slice |
| Oil | 1 tbsp |
| Water | for Stewing |
| Beef fillet | 350g |
| Almond flakes | 100g |
| Black Pepper | 1/2 tsp |
| egg | 2 |
| Plain flour | 4 tbsp |
| Light Soy Sauce | 1/2 tbsp |
| Oil | For deep-fry |
| Pepper salt | Little |
| Chicken powder | 1/4 tsp |
| Dressed Chicken | 1 whole (about 1200g) |
| Shao Xing Wine | 1.5 cup |
| Ginger (Sliced and pounded) | About 50g |
| Spring Onion | 1 sprig |
| Fish Sauce | 2 tbsp |
| Salt | 1 tbsp |
| Pork (Collar Meat) | 200 g |
| Salty Fish (Thread Fin) | 3 pieces |
| Ginger (cut into fine long strips) : | 2 Slices |
| oil | 1 tbsp |
| Seasoning : | |
| Sugar | 1/2 tsp |
| Light Soy Sauce | 2 tsp |
| Cornstarch | 1 tbsp |
