Bao Si Shang Tang is a traditional dish of Han nationality in Guangdong, which belongs to Cantonese cuisine. Bright color, bright color, fresh and delicious, extremely rich in nutrition. Cut the sea cucumber into large pieces at once. Blanch Flammulina velutipes in water with salt. Slice tenderloin, marinate with salt, water and white powder for 10 minute, and take out the soup. Blanch the Chinese cabbage first, then cut it into sections and arrange it in a cross. Put the sea cucumber, Flammulina velutipes, tenderloin and Lentinus edodes into the four corners of the dish respectively, and finally pour in the salt, monosodium glutamate and broth, and steam in a steamer for 10 minute.