94.白饭鱼汤 新鲜白饭鱼240克，板豆腐1件，切小片，鲜草菇120克，切片，鸡蛋1个，姜丝，元绥等。烧滚一锅水，放下豆腐先滚片刻，调味，放下草菇，姜丝，白饭鱼同滚，拌入蛋浆即成，吃时加入元绥。
95.芥籣炒尤鱼 芥籣640克，切度，鲜尤鱼400克，用些姜汁，豆粉拌匀，下烧酒与菜炒匀即成。
96.豆豉炒排骨 肉排280克，斩小件，加味拌匀。青椒2个，辣椒2只，洋葱1个，豆豉，青蒜，姜等起锅同炒至熟。
Recipes of Spring 94. Whitebait Fish Soup • 240g fresh whitebait • 1 block firm tofu, cut into small pieces • 120g fresh straw mushrooms, sliced • 1 egg • Shredded ginger, cilantro Bring a pot of water to a boil. Add the tofu first and let it simmer briefly. Season to taste, then add the straw mushrooms, shredded ginger, and whitebait. Let everything cook together. Stir in the beaten egg to form egg ribbons. Garnish with cilantro before serving.
95. Stir-fried Chinese Broccoli with Squid • 640g Chinese broccoli (gai lan), cut into sections • 400g fresh squid • A little ginger juice • Some cornstarch • A splash of cooking wine Mix the squid with ginger juice and cornstarch. Heat a wok,then stir-fry together with the Chinese broccoli,add cooking wine until it cooked through.
96. Stir-fried Pork Ribs with Black Bean Sauce • 280g pork ribs, chopped into small pieces and seasoned • 2 green peppers • 2 chili peppers • 1 onion • Fermented black beans • Green garlic (or scallions) • Ginger Heat a wok and stir-fry all ingredients together until the pork ribs are fully cooked and flavorful.

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