Tri-color Cold Dish

1. Cuttle fish with ginger sauce

Slice cuttle fish, boil in boiling water for 5 seconds, drain dry, mix with ginger sauce: 1 tbsp soysauce, IT. vinegar, 1 tbsp sesame oil, a little of sugar and M.S.G. ( optional ).

2. Jellyfish salad

Shredded jellyfish into thin strings, Soak in cold water for 3 hours, boil in boiling water for 3 seconds. Soak in cold water again for 1 to 2 hours. Drain dry.

Season with soysauce, salt, vinegar, mix well. (Turnip strings can be put on bottom)

3. Sliced Ham

Cut ham or chinese sausage into slices and arrange to a line on plate.

( Luttuce on bottom )

4. Brased Five Spicy Chicken

Cook 5 cup water with 1 cup soysauce, ½ cup wine, 4 oz. rock sugar, 2 tsp salt and five spice pack together in a pot for ½ hour. Put the chicken in, bring to a boil then simmer for 5 minutes. Turn over the chicken, simmer for 5 minutes. Turn off heat, soak for ½ hour. Cut into pieces. When cool, arrange needed quantity on platter.

5. Bar-B-Q Pork

Cut 1¼ lb. of pork into large strips (1" wide). Marinate with green onion, ginger. 1 tbsp wine, 2 tbsp sugar, 5 tbsp soysauce, 1 tbsp hoisim sauce, and a little of red food color for 3 hours. Put the meat into oven, roast for 15 minutes over 300°C . Turn over the meat and roast for another 10 minutes. Remove and brush with syrup. Cut into slices and arrange into the serving plate.

6. Braised Beef 

Clean the beef put into the brown sauce cook for 1 hour, turn off heat and soak for another 1 hour, slice and arrange into the serving plate.

This kind of assorted cold dish placed on larger plate has two ways to arrange in order: "plain arrangement" is for the ingredients that are cut into thin slices. "Piled up" is for the ingredients that are cut into cubes or pieces.

• Most of the "Plain arrangement" are named by flower, such as Lotus, Waterlily, Plum blossom...etc. The others are called flower basket, gold fish, five lucky...etc. The ingredients must be choosen in different colors.