Bring to the boil , thicken with cornstarch to make a filling ; cut 14 cylinders out of gourd ; carve designs on the rind then carefully peel off the rind 将冬瓜选肉厚处用圆槽刀捅出14个圆柱形，皮不去掉，刻上花纹及文字后片下瓜皮，焯水后抹香油待用
Slice thinly the whelk meat , scald , stir in shaoxing rice wine . slice the mushrooms and bamboo shoots . slice scallion stalks , mix with clear soup and condiments to make a spicy sauce 香螺肉片成薄片，焯水后用绍酒抓匀，冬笋花菇切片，葱白切片与清汤调料调成卤汁。
Bone the chicken meat , cut into a fan - like pattern , score criss - cross cuts on the chicken breast , add cooking wine and salt , leave for 3 minutes . coat with egg white , then with bread crumbs 虾仁一切两段，海参荸荠冬菇火腿切丁，焯水控干后再装盘，加调料腌5分钟，再加蛋清淀粉调均制馅
Dice the sea cucumbers , mushrooms , ham , chicken breast and carrots , add green beans , put these ingredients into a saucepan , add clear soup and boil till cooked , season , thicken , and pour over the chinese yam 蛏肉熟火腿丝香菇丝和青椒丝加调料拌匀装盘，芹菜段焯水围边，撒胡椒面，淋香油即成
Wash the rape leaves , dip them into boling water and remove , sprinkle with sesame oil and arrange on a plate . peel the tomatoes , chop off the tops , scoop out the seeds and place on the rape leaves with the open tops up 水发冬菇丝冬笋丝干笋丝银耳丝焯水后，下4成熟热油中翻炒，加盐糖味精二汤烧开。
De - vein the chicken fillets , finely mince with the fat pork , add soup to make a chicken paste . slice the koumo mushrooms in two , scald and drain . mince the fragrant mushrooms , stir with eggwhite 鸡里脊去筋与肥肉膘制茸，加蛋清，三套汤拌成鸡料，口蘑一片为二焯水控干，香菇切末加蛋清调匀，燕菜治净撕成丝。
Dice the sea cucumbers , water chestnuts , dried mushrooms and ham , scald , drain and transfer to a plate , add seasoning , leave for 5 minutes , then add eggwhite , cornstarch , stir well to make the filling 冬菇荸荠火腿猪油网适量制法虾仁一切两段，海参荸荠冬菇火腿切丁，焯水控干后再装盘，加调料腌5分钟，再加蛋清淀粉调均制馅
Mash the fish meat and pork fat with egg white , soup stock and seasoning to make a fish paste . make 1 4 of the fish paste into a round on an oiled plate , trace long , in the fish paste with the mashed green beans . add the diced sea cucumbers , water chestnuts , minced shrimps to the rest of the fish paste , roll into balls , coat the balls with duck shreds , steam for 10 minutes 鸭脯切成丝海参荸荠切成丁海米切末，毛豆焯水制茸，加蛋清调匀鳜鱼肉，肥肉膘制茸，加蛋清高汤调料搅成鱼料，取1 4摊在抹了油的盘子划成圆形，划成“无”字，填入豆泥其余加入海参，荸荠海米拌匀，制成丸子，蘸匀脯丝，蒸10分钟，将鸭丝丸放钵体内。
