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Ingredients:
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1/2
lb
1/2 lb
1/2 lb
1/2 lb
1
3
1/2 lb
1
1
1
4
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stewed pig liver
ham
roast duck meat
oiled chicken meat
sausage
small cucumbers
broiled pork
carrot
radish
chicken head
cherries
a dash parsley
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Directions:
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Slice stewed pig
liver and ham into flower shapes about 2 3/4
inches in length.
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Cut the duck and chicken meat.
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Steam or fry sausage then slice
it slantwise.
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Slice the small cucumber cucumber
and broiled pork slantwise.
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Peel the carrot and steam. Then
slice it into 2 3/4 inches flower shapes.
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Cut radish into two parts. Shred
one part. Carve the other part into a dragon's
head and dye it red.
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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.
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Boil the chicken head, and fix it
with radish and toothpick. Put a cherry in the
mouth.
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Setting and
Garnish:
A. The Phoenix
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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.
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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.
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Arrange the small cucumber,
stewed pig liver, carrot, and sausage on both
sides of the body to represent the wings.
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Garnish the neck with the
fan-shaped carrot, radish, and small cucumber.
Put the chicken head in front of the neck.
B. The Dragon
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Put radish shreds at the other
side of the plate to form the body of the
dragon.
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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.
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Garnish with a dash of parsley
and the peel of the small cucumbers.
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