Cut peeled wax gourd and clean meat into pieces or strips with a knife and cook them in a boiling water pot. Add a little oil, stir-fry shallots and ginger slices, add chicken soup, add medlar and wax gourd, add salt and pepper in turn, simmer for two minutes on low heat, thicken starch and pour sesame oil.

Features: light, smooth and delicious, it is the first choice for cooling off in summer.

* Sam sun fish balls

The raw materials are fish, ham, mushrooms and carrots. Add protein, salt and wine to the fish without bone spur and skin, squeeze it into small balls, put it in a clear water pot, and then burn it until it almost boils. Add a little oil to another pan, stir-fry onion and ginger slices until fragrant, then add soup or water, add ham slices, mushroom slices and carrot slices, stir well and thicken.

Features: fresh and delicious, beautiful color.

* Braised kelp with bone cavity

The raw materials are kelp and hollow bone. Cut the cavity bone or kelp into small pieces and put them on the stove after taking out the pot. Add a little oil, onion, ginger, pepper, ribs, stir-fry, add soup, cook until cooked, add salt and kelp.

Features: fresh and tender, refreshing and delicious.

* Fish-flavored liver tip

The raw materials are pork liver, fungus, winter bamboo shoots, green peppers and carrots. Cut pork liver, fungus, green pepper, winter bamboo shoots and carrots into prismatic pieces. Take the pan, add a little oil, bean paste, onion, ginger and minced garlic, stir fry, add sugar and vinegar to make juice for later use, smooth the pork liver, add fungus, bamboo shoots, green peppers, carrots and fish-flavored juice cooked in boiling water, and stir fry evenly.

Features: sweet and sour, with strong onion, ginger and garlic flavor.