Preparations/准备工作：

 1. Trim the legs and head of the prawns. Cut prawns into halves. Devein, rinse and set aside. 剪去生虾头部尖刺及脚部分，虾背切开两边去肠，洗净备用。

2. Slice the onion. Deep fry till fragrant & remove. Set aside to chill. 葱头仔切片，炸至香脆，待冻备用。

Method / 做法：

1. Blanch radish strips with hot water till cooked. 白萝卜先用热水烫熟。

2. Heat oil in wok. Saute dried shrimps, Chinese sausage and add Radish cake ingredients and bring to boil. Pour into a pot and add radish cake batter. Stir slowly and cook over slow heat until thickens. 烧热油，爆香虾米、腊肠，加入其它萝卜糕材料，煮滚后倒入盆内。再加入萝卜糕粉浆，然后慢慢搅拌煮至稀糊浆。

3. Pour radish into a plate and steam for 20 minutes. 然后倒入深碟中，放入蒸柜蒸约20分钟。

4. Arrange prawns on top of radish cake and steam for 6 minutes.  取出后再将生虾肉排于在萝卜糕上，再蒸约6分钟。

5. To serve, add some deep fried onions, onion oil and spring onion. For a more distinctive flavor, recommended to be eaten with XO sauce. 加入炸葱头、葱花油及葱花即可。可配XO酱同食会更添风味。

 Method 做法:

1. Blanch mushroom, carrot and button mushroom. Strain and set aside. 先将冬菇、甘筍、毛菇烫一烫，沥干水备用。

2. Heat oil in wok. Stir fry mushroom, carrot, button mushroom, white rice, seasonings for 5 minutes till fragrant. 烧热油，把滚好的材料A，白饭再加上炒饭调味料炒5分钟至香。

3. Press fried rice into a bowl. Invert the bowl and tap to dislodge the rice onto a serving plate. Set aside. 将炒好的饭压入碗里，再倒扣出来放在碟上。

4. Heat corn sauce ingredients in wok. Pour sauce over fried rice and serve. 起锅煮粟米汁，再淋上炒好的饭上即成。

Method 做法 :

1. Open the top of the eggs with an egg cracker. Remove eggs and set aside the shell. 用开蛋机，打开鸡蛋顶部，将蛋倒出，鸡蛋壳留下备用。

2. Soak bird’s nest with cold water for 6 hours. Drain. 燕窝先用冷水浸泡约6小时，然后倒出浸泡燕窝的水。

3. Add bird’s nest, rock sugar & water in a casserole and steam for 1 hour. 将浸泡好的燕窝加入冰糖，水，放入炖盅内，炖约1小时。

4. Mix Ingredients B and pour into eggshell. Steam for 5 minutes and remove. 将材料B搅匀，倾入蛋壳中，蒸约5分钟，取出。

5. Add bird’s nest into steamed egg. Serve. A dessert good for youthful beauty. 将炖好的燕窝。加入炖蛋中伴吃，即完成一道滋润美颜的甜品。

Method 做法:

1. Rinse shredded salted vegetables. Set aside. 咸菜丝洗一洗备用。

2. Blanch bamboo shoot & shredded mushroom in hot water. Drain and set aside. 用热水烫过荀丝和冬菇丝，挤干水备用。

3. Fry prawn’s heads in wok with Deep Fried Oil Ingredients. Separate oil & prawn head. Use a little prawn      oil to fry Ingredients A. Set aside. 用炸味油料炸虾头，捞起虾头，用少许虾油炒A料，备用。

4. Use 1 soup spoon of prawn oil, add “Shao Hsing” wine, superior stock and salted vegetable in wok / pot to make soup. Bring to boil. 用1汤匙虾油起锅，加入绍兴酒，上汤和咸菜一起煮。

5. Put prefried Ingredients A into above soup. Add Soup Seasoning Ingredients to taste. 加入材料A和汤味料，试够味。

6. Finally, thicken the soup with potato starch. Add light soya sauce and 1soup spoon of prawn oil into soup.  Mix well and serve hot. 用少许生粉勾芡，加入生抽和1汤匙虾油搅匀煮一会即可。