| Chicken Wing | 8 pieces |
| Onion | 2 pieces |
| Potato | 600 g |
| Shallot | 2 cloves |
| Celery | 180 g |
| - For boiling Chicken Wing - | |
| Chinese Rice Wine | 1 tbsp |
| Ginger | 1 slice |
| - For Stir-fry Onion - | |
| Oil | 2 tbsp |
| Water | 1 cup |
| Ginger | Few Slices |
| - For pan-fry Chicken Wing - | |
| Oil | 1 tbsp |
| Light Soy Sauce | 1.5 tbsp |
| - For Stewing - | |
| Water | |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Lotus Root | 600 g |
| Dry Young Bamboo Shoot | 75 g |
| Pork Belly | 300 g |
| Green Garlic | 2 sprigs |
| Sliced Ginger | 30 g |
| Fermented Taro curd | 1 cube |
| Sugar | 1/2 tsp |
| Salt | 1/2 tsp |
| Light Soy Sauce | 1/2 tbsp |
| Water | |
| Oil | 3 tbsp |
| Pork half lean meat / Pork Belly | 400 g |
| Shallot | 7 cloves |
| Spring Onion | 2 sprigs |
| Ginger | 1 slices |
| Oil | 1.5 tbsp |
| Marinade | |
| Sugar | 1.5 tsp |
| Salt | 1.5 tsp |
| Soda Powder | 1/4 tsp |
| White Pepper | 1 tsp |
| Chinese Rice Wine | 2 tsp |
| Light Soy Sauce | 1.5 tsp |
| Sesame Oil | 1 tsp |
| Oil | 2 tsp |
| Sang Ji Sheng (Chinese Herbal) | 100 g |
| Egg | 4 |
| Dried Lotus Seed | 50 g |
| Rock sugar | 80 g |
| Water | 7 cups |
| Pork Collar meat: | 350g |
| Chinese Mushroom (soaked until soft and finely chopped) : | 4pcs |
| Water chestnut (finely chopped) : | 1pcs |
| Preserved Turnip(Preserved vegetable, finely chopped) : | 20g (Optional) |
| Spring Onion (Chopped) | 2 sprigs |
| Seasonings | |
| Oil : | 1tbsp |
| Corn starch : | 2tbsp |
| Sugar : | 1/2 tsp |
| Light Soy Sauce : | 2tsp |
| Fish sauce : | 1tsp |
| For Frying | |
| Oil | 1 tbsp |
| Corn starch | Little |
| Dressed Chicken | 1 whole |
| Chinese Sausage | 1 piece |
| Dried Mushrooms | 20 g |
| Red Dates | 4 pieces |
| Black Fungi | 50g |
| Spring Onion | 2 sprigs |
| Seasonings | |
| Salt | 1/2 tsp |
| Ginger Juice | 1 tbsp |
| Corn starch | 1 tbsp |
| Light Soy sauce | 1 tsp |
| Oyster Flavored sauce | 1 tsp |
| Sugar | 1/2 tsp |
| Chinese Wine | 1 tsp |
| Sesame Oil | 1/2 tsp |
| Oil | 1 tsp |
| White Pepper | Little |
| Winter Melon | 1200 g |
| Salty Egg | 1 |
| Preserved Turnip | 20 g |
| Dried Stockfish | 20 g |
| Water | 8 cups |
| Oil | 1/2 tbsp |
| Ginger (Pounded) | 1 slice |
| Pork Jowl | 200g |
| Mustard Tuber, sliced | 80g |
| Garlic | 1 piece |
| Hot Water | 1/2 cup |
| Oil | 2 tbsp |
| Seasonings | |
| Sugar | 1/2 tsp |
| Corn starch | 1/2 tbsp |
| Oil | 1/2 tbsp |
| Ingredients for 30 pieces Spring Roll | |
| Spring roll wrapper | 700g |
| Shrimps (diced) : | 300g |
| Minced Pork : | 650g |
| Chinese Celery | 100g |
| Chinese Mushroom (soaked to soft and finely chopped) : | 4 pieces |
| Water chestnut (finely chopped) | 2 pieces |
| Oil | For Deep Fry |
| Egg | 1 |
| Seasonings : | |
| Ginger Juice | 1 tsp |
| Salt | 1/2 tsp |
| Light Soy sauce | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Cornstarch | 1 tsp |
| For Green String Beans : | |
| Green String Beans | 450 g |
| Ginger (pounded) | 1 slice |
| Oil | 2 tbsp |
| Salt | 1/2 tsp |
| Water | 1/2 cup |
| For Beef : | |
| Sugar | 1/2 tsp |
| Oil | 1/2 tbsp |
| Cornstarch | 1 tbsp |
| Light soy sauce | 1.5 tbsp |
| Garlic (pounded) | Clove |
| Beef (sliced) | 200 g |
| Water | 1/3 cup |
