Ingredients:

1/2 lb
1/2 lb
1/2 lb
1/2 lb
1
3
1/2 lb
1
1
1
4
 

stewed pig liver
ham
roast duck meat
oiled chicken meat
sausage
small cucumbers
broiled pork
carrot
radish
chicken head
cherries
a dash parsley

Directions:

1. Slice stewed pig liver and ham into flower shapes about 2 3/4 inches in length.

2. Cut the duck and chicken meat.

3. Steam or fry sausage then slice it slantwise.

4. Slice the small cucumber cucumber and broiled pork slantwise.

5. Peel the carrot and steam. Then slice it into 2 3/4 inches flower shapes.

6. Cut radish into two parts. Shred one part. Carve the other part into a dragon's head and dye it red.

7. Slice carrot, radish, and the small cucumber into 2 3/4 inches long and 1/4 inch thick connected pieces. Soak in salt water then press open into the shape of a fan.

8. Boil the chicken head, and fix it with radish and toothpick. Put a cherry in the mouth.

Setting and Garnish:

A. The Phoenix

1. Arrange stewed pig liver, carrot, small cucumber, ham and broiled pork on one side of the plate as the tail of the phoenix. Garnish with cherries.

2. Put the shredded radish in the middle to form the body of the phoenix. Arrange the roast duck and oiled chicken on the body of the phoenix.

3. Arrange the small cucumber, stewed pig liver, carrot, and sausage on both sides of the body to represent the wings.

4. Garnish the neck with the fan-shaped carrot, radish, and small cucumber. Put the chicken head in front of the neck.

B. The Dragon

1. Put radish shreds at the other side of the plate to form the body of the dragon.

2. Arrange roast duck and oiled chicken in the front. arrange ham and stewed pig liver at the end as the tail of the dragon and garnish with small cucumber and carrot as the feet of the dragon.

3. Garnish with a dash of parsley and the peel of the small cucumbers.