Boiled Amaranth with Silver Fish

Sautéed Mushrooms with Pepper and Parsley

Marinated Bitter Melon with Sesame Oil

Chinese Toon with Walnuts

Assorted Vegetable Salad

Sautéed Shrimp with Celery

Sautéed Shelled Shrimp with White Gourd

Sautéed Walnuts and Celery

Sautéed Lily Bulbs and Celery

Scrambled Eggs with Tomato

Mushrooms in Clay Pot

Eggplant with Soy Bean Paste on Sizzling Iron Plate

Sautéed Scallops in Black Pepper Sauce

Grilled Assorted Vegetables

Vegetarian’s Delight

Poached Green Vegetable

Sautéed Pea Sprouts with Mashed Garlic

Sautéed Chinese Broccoli with Mashed Garlic

Steamed Baby Cabbage and Vermicelli Topped with Mashed Garlic

Sautéed Pickled Cabbage and Vermicelli