（Chinese version of recipes）

16.银耳北菇莕仁汤

银耳12克，浸开，北菇60克，浸开，莕仁12克，花生仁80克，用大热水烫过，剥去薄衣，红枣12粒，拍扁，去核，姜两片同煲1.5小时后，调味，便可以上碗进食了。

17.罗汉上素

冬菇20克，竹苼16克，浸开，先行用水浸着，隔水蒸片刻待用。云耳少许浸开，发菜一小撮，白果肉10粒，马蹄肉5个切片，炸面筋3个切开边，炸腐竹2块，荷兰豆60克，红萝卜6片等同烩煮。

18.清蒸鲜脘鱼

生猛脘鱼约640克，剐净，去除血水，沥干，用姜葱垫着，加姜丝蒸。熟后取起，倒去鱼水，加香菜，葱丝，淋滚油，生抽王。

Recipes of Spring

  1. White Fungus, Shiitake Mushroom, and Ginkgo Nut Soup
    Soak 12g of white fungus until softened. Soak 60g of dried shiitake mushrooms until rehydrated. Prepare 12g of ginkgo nuts and 80g of peanuts—blanch them in hot water and remove the thin skins. Crush and pit 12 red dates, and add two slices of ginger. Simmer everything together about 1.5 hours. Season to taste before serving.
  2. Buddha’s Delight (Luo Han Vegetarian Dish)
    Soak 20g of dried shiitake mushrooms and 16g of dried bamboo fungus in water until softened, then steam briefly and set aside. Soak a small amount of cloud ear fungus and a pinch of black moss (fat choy). Prepare 10 ginkgo nuts, 5 sliced water chestnuts, 3 pieces of fried gluten (cut open), 2 pieces of fried bean curd sheets, 60g of snow peas, and 6 slices of carrot. Stir-fry or braise everything together until fully cooked.
  3. Steamed Fresh Grass Carp
    Clean a fresh Grass Carp weighing approximately 640g, remove any blood, and pat dry. Place ginger and scallions under the fish and add shredded ginger on top. Steam until fully cooked, then remove excess liquid. Garnish with fresh cilantro and julienned scallions, drizzle with hot oil, and finish with premium soy sauce before serving.

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