Cook

1. Wash clean the rice and pour water and oyster sauce into the
pot, gentle heat.
2. When rice soften put in the sliced or diced Locos to stew.
3. Add the shattered celery and pepper as you wish before eating.

1. Stew Chinese cabbage till soften with the oyster sauce that
packed with the conch.
2. Slice the conch, then stew with Chinese conch.
3. After the conch was soften, thicken the sauce inside the pot
with potato flour .
(mix the potato flour with water)

1.Open one pack of Orchid Brand Torigai and pour in a soup pot
2.Add all kinds of Dry Mushrooms, Ligusticum acutilobum, wolfberry and Water
3.Cook until boil and turn medium heat to cook for 30~40 minutes

1.Open one pack of Orchid Brand Hokkigai and pour in a soup pot.
2.Cut Orchid Brand Shark's Fin in pieces and put in the pot.
3.Add mushrooms and water
4.Cook until boil and turn to medium heat to cook for 30~40 minutes

1.One cup rice rinse clean and add three cups water and one cup oyster sauce stock
2.Cook rice to boil and turn to low heat until rice become soft
3.Cut Locos/Conch into slices or pieces to cook with rice congee
4.After congee is ready, add diced celery and pepper to enrich its flavor

1.Tofu Cut in Triangle Shape
2.Place Locos, Tofu, Noble Bottle tree ( Ping-Pong ), and Cauliflower in a bowl (preserve stock for use)
3.Add water to oyster sauce stock and steam for 15~20 minutes

1.Take one pack of Shark's Fin and one pack of chicken stock to thaw
2.Place chicken parts into cooking pot
3.Shark's Fin cut into pieces and put into cooking pot
4.Add Chicken Stock
5.Cook with high heat until boiled and turn to medium heat and keep cooking for 40~50 mintes

1.Place one piece of Golden Hill Shark's Fin in a bowl or plate
2.Add Orchid Brand Chicken Stock to cover the Shark's Fin
3.Steam for 60~90minutes
4.Add Bean Sprout/Coriander and Red Vinegar to Serve