Steamed Soong Yee Thau (Bighead Carp-fresh water fish) in superior clear broth filled with Chinese long cabbage, strips of roast pork, lard, mushroom, sour plum, preserved Chinese Mustard and garnished with ginger, red chillies and cilantro
Wok Fried Chinese Cabbage with Black Bean and Sze Chuan Chilli Paste in Clay Pot
Cabbage
Braised Chinese Cabbage with Black Mushroom and Dried Scallop Sauce
Beef Goulash with Red Cabbage Sauerkraut and Spaetzle
Steamed Chicken with Minced Pork Wanton and Chinese Cabbage in Broth 菜膽云寳上湯雞