秋天食谱 13.金银菜猪肺汤 猪肺1个，喉头套在水喉上灌注入水，使猪肺澎涨，让血水随水流出。如是者经过数次灌水后变成白色，放下白锅爆过，再让肺内之水流出，冲洗过后，可下煲煲了。另备白菜480克，菜干60克，蜜枣4个，南北杏12克同下煲好为止。

14.荔芋煮火腩 荔浦芋合时，粉焾，香糯，天气渐凉，煮一味荔芋火腩送饭，且有暖身之感。荔浦芋1个，切厚片，火腩240克斩件，青蒜3条，切段。用些面豉，青蒜头起锅，煲过火腩，加芋件，清水煮。弄熟之前，加入青蒜，调味煮好上碟。

15.白油榄角蒸鲮鱼 此乃独特，风味一流之配搭蒸制法，确是无以尚之的。白榄角60克切开，用些幼糖，油捞过。生猛大鲮鱼一条，弄净，加榄角，陈皮丝蒸。熟后加香菜，滚油即成。

Autumn Recipes 13. Pork Lung Soup with Chinese Cabbage and Dried Vegetables Ingredients: • 1 pork lung • 480 g Chinese cabbage • 60 g dried Chinese vegetables • 4 honey dates • 12 g apricot kernels (a mixture of northern and southern Chinese apricot kernels) Preparation: Attach the pork lung's windpipe to a water tap and run water into it until the lungs expand, allowing the blood to drain out. Repeat this process several times until the lungs turn pale or whitish. Place the pork lung in a dry wok and stir-fry it to remove excess moisture. Allow any remaining water to drain out, then rinse thoroughly. Put the prepared pork lung into a pot with the Chinese cabbage, dried vegetables, honey dates, and apricot kernels. Add water and simmer until the ingredients are thoroughly cooked and the soup is rich in flavor.

14. Braised Taro with Crispy Roast Pork Belly Ingredients: • 1 Lipu taro (a large Chinese taro root) • 240 g crispy roast pork belly • 3 stalks Chinese garlic chives or green garlic, cut into sections • A little fermented soybean paste • Water, as needed • Seasoning to taste Preparation: Lipu taro is especially good when in season, with a soft, floury texture and fragrant, sticky flesh. As the weather turns cooler, this braised taro and roast pork dish makes a warming and satisfying accompaniment to rice. Peel the taro and cut it into thick slices. Chop the roast pork belly into bite-sized pieces. Cut the green garlic into sections. Heat a little oil in a wok and sauté the fermented soybean paste with the white parts of the green garlic until fragrant. Add the roast pork belly and stir-fry briefly. Add the taro and enough water to cook the ingredients. Simmer until the taro is tender and the pork is heated through. Add the remaining green garlic shortly before the dish is done. Season to taste, finish cooking, and serve.

15. Steamed Fresh Mud Carp with Olive Pickles and Hot Oil Ingredients: • 1 fresh mud carp (a large freshwater fish) • 60 g preserved Chinese olives, split open • A little sugar • A little cooking oil, for mixing with the olives • A few strips of dried tangerine peel • Fresh coriander, for garnish • Hot cooking oil, for drizzling Preparation: This is a distinctive Cantonese-style combination with an excellent balance of flavors. Split the preserved olives open, then mix them with a little sugar and cooking oil. Clean the fresh mud carp thoroughly and place it on a heatproof plate. Arrange the prepared olives and strips of dried tangerine peel over the fish. Steam until the fish is fully cooked. Garnish with fresh coriander, then pour hot cooking oil over the top just before serving. Serve immediately with steamed rice.