Materials:
10g tomatoes (1000g)
450g straw mushrooms
10 rape leaves

　

Preparations:

1. Wash the rape leaves, dip them into boling water and remove, sprinkle with sesame oil and arrange on a plate.
2. Peel the tomatoes, chop off the tops, scoop out the seeds and place on the rape leaves with the open tops up.
3. Wash the straw mushrooms and stir-fly slightly in 40% heated oil, add cooking wine, soy sauce, sugar, vegetable soup and MSG, bring to the boil, thicken with cornstarch and pour into the tomatoes.

Materials:
250g tender parts of winter bamboo shoots
30g soaked dried mushrooms
25g carrots
25g green soybeans
Pixian broad beans

　

Preparations:

1. Slice the winter bamboo shoots, score with crisscross cuts, then cut into thick strips.
2. Dice the mushrooms and carrots.
3. Chop finely the thick broad-beans, and still more finely the scallion and ginger.
4. Drop the mushrooms, bamboo shoots, diced carrots, and green soybeans into boiling water and cook till done, remove.
5. Flavor oil with scallion and ginger, drop in the broad-beans, stir-fly until the oil becomes red, add cooking wine, clear soup, salt and sugar, bring to the boil, add the other ingredientd, bring to the boil, simmer for ten minutes, change to a moderate heat to boil down the soup.

Materials:
250g fresh mushrooms
6 longans
6 cherries
25g carrot
15g soaked winter bamboo shoots
10g green soybeans

　

Preparations:

1. Cut each mushroom into a shrimp-shape.
2. Wash and dice the carrots and winter bamboo shoots.
3. Mix egg white, flour and baking powder into a paste.
4. Coat the "shrimps" with the paste and deep-fry in 70% heated oil until golden.
5. Leave a little oil in the wok, add shredded ginger, carrots, bamboo shoots, green soybeans, salt, MSG, cooking wine and soup-stock, bring to the boil, thicken with cornstarch and drop in the "shrimps", toss twice and transfer to a plate, surround with longans and cherries

Materials:
1000g Chinese White turnips
a few coriander leaves

　

Preparations:

1. Wash and peel the turnips, cut into long slices, then cut each slice into five linked slices, rinse in water, drain, coat with dry cornstarch, shake off the extra cornstarch, steam until done, rinse, soak in water again.
2. Bring some vegetable stock to the boil, drop in the sliced turnip and boil for a while, remove to a soup boil.
3. Boil vegetable stock, add salt, pepper and MSG, skim, pour over the turnips, sprinkle on coriander leaves.

Materials:
200g dried mushrooms
5g Chinese angelica
100g oily gluten
50g small bamboo shoots
250g bamboo shoot soup

　

Preparations:

1. Slice the Chinese angelica and put in a bowl, add 250g water, steam for 30 minutes.
2. Stem and slice the mushrooms.
3. Slice the oily gluten and bamboo shoots.
4. Arrange the mushrooms, face down, in a big soup bowl in the shape of a crescent moon, arrange the oily gluten on the other side, put the bamboo shoots in the middle, add bamboo shoot soup, salt and MSG, steam for 10 minutes.
5. Turn the bowl upside down into a saucepan, add Chinese angelica, salt, MSG bring to the boil, season and pour into a soup bowl.

Materials:
One 5000g (green-skin) winter gourd
100g soaked dried mushrooms
100g cooked winter bamboo shoots
100g mushrooms (canned)

　

Preparations:

1. Finely chop the 2 kinds of mushrooms and bamboo shoots, saute in 60% heated oil then add cooking wine, soy sauce, sugar, MSG and mushroom soup;
2. Bring to the boil, thicken with cornstarch to make a filling;
3. Cut 14 cylinders out of gourd;
4. Carve designs on the rind then carefully peel off the rind;
5. Scald the peelings, then coat with sesame oil;
6. Take the inner pulp out of the columns, fill with filling and steam for 10 minute, remove;
7. Decorate with the carved rind peels;
8. Bring the soup to the oil, season, thicken with cornstarch, pour over the gourd cups.

Materials:
50g each of (all water expanded):
fragrant mushrooms
kou mushrooms
hairlike sea-weed
fuzhu ( dried bean milk cream in tight rolls)
black fungus and tremella;
25g winter bamboo shoots
25g green peppers
25g carrots
25g oil gluten
25g potato chips

　

Preparations:

1. Cut the fragrant mushrooms and fuzhu into shreds;
2. Cut the kou mushrooms, carrots and bamboo shoots into pieces;
3. Tear up the black fungus, oil gluten and green peppers;
4. Flavor 6 fold hot oil with chopped ginger, then drop in the ingredients, stir cook, add wine, soy sauce, sugar, salt and MSG, thicken then sprinkle on sesame oil.

Materials:
650g Chinese white cabbage
30 button musbrooms (canned or fresb)
10 large Chinese black mushrooms
l/2 tsp. salt
1/4 tsp. MSG (optional)
1 tsp. dissolved cornstarch
3 tsp. peanut oil

　

Preparations:

1. Trim and wash cabbage, keep cabbage hearts and cut lengthwise into 4-inch (12cm.) sections.
2. Wash black mushrooms in cold water. Soak them in one cup warm water for about 15 minutes. Remove mushrooms and squeeze out excess water. Drain mushroom water through a sieve and discard the debris.
3. Heat wok over high heat. Add 2 tsp. oil. When smoke rises, add cabbage hearts. Stir-fry for one minue, add mushroom water and salt. Stir-fry and blend well. Cover wok with a lid and simmer for three minutes. Remove lid and add dissolved cornstarch to thicken the sauce. Add MSG if desired. Blend well. Remove to a dish and arrange like flower petals in radiating shape.
4. Heat 1 tsp. oil, stir- fry button mushrooms and drained black mushrooms. Add a pinch of salt. Remove from wok.
5. Heap the black mushrooms in the center of a plate. surround the mushrooms with the cabbage hearts. Arrange the button mushrooms in a circle along the rim of the plate. The finished dish should look like a blooming flower.

*This dish is specially prepared by the Gongde Lin(the Forest of Merit and Virtue) Resturant and has proven itself a favorite with many diners , hence its name.

Materials:
5 oz.bean curd
I2 dried Chinese black mushrooms of approximately same size
12 fresh button mushrooms of same size
6 red cherries (or round green pepers)
1 cup peanut oil
MSG (optional)
2 tsp. rice wine
2 tsp. soy sauce
1 1/2 tsp. sugar
2 tsp. dissolved cornstarch
1 1/2 cup vegetable stock


　

Preparations:

1. Wash black mushrooms in cold water. Soak them in one cup warm water about I5 minutes. Remove and drain.
2. Cut the bean curd into round pieces, 2.5 inches in diameter and half an inch thick. Cut the cherries in half(or round peppers).
3. Heat the peanut oil. Put bean curd into the hot oil and cook till it browns on both sides. Pour out excess oil. Add wine, soy sauce, 1 cup vegetable stock, MSG and then cook till the soup thickens. Add half of the dissolved cornstarch, stir and remove the mixture from the wok to a plate.
4. Heat about 2 tsp. peanut oil, add both the soaked and the fresh mushrooms, and stir-fry them. Add wine, soy sauce, sugar, MSG and half cup vegetable stock. Add remaining cornstarch after the mushrooms are cooked thoroughly. Finally stack the 2 kinds of mushrooms and red cherries on the bean curd in layers and serve.