Pan-Seared Cucumbers

Braised Baby Cabbage in Broth

Four Kinds of Vegetables in Broth

Stewed Papaya with Lily Bulbs

Sautéed Chinese Yam with Black Fungus

Pea Sprouts in Rice Soup

Sautéed Sliced Fish in Rice Wine Sauce

Shredded Lettuce with Sesame Paste

Sautéed Preserved Pork with Pickled Turnip

Tofu Rolls Stuffed with Vegetables

Sautéed Green Vegetable with Asparagus

Braised Chinese Cabbage with Chestnuts

Pan-Seared Seasonal Vegetable with Chili Pepper

Braised Fish Head in Casserole

Sautéed Green Vegetable and Mushrooms

Braised Flatfish Head (with Hot Red Peppers or Scallion Oil)

Sautéed Pork and Squid with Dried Turnip and Garlic, Hakka Style

Roast Eggplant

Chinese Chive with Jellyfish

Sautéed Chinese Chives with Dried Tofu