Two Phoenixes Flying to the Sun Recipe
Cold Dishes Recipes

Ingredients

4 oz
1/2
4 oz
4 oz
4 oz
4 oz
1
2
1/4
1
4 oz
2
2
3 leaves
1 sprig
1

stewed pig liver
small cucumber
stewed pig tripe
broiled pork
oiled chicken meat
roast duck meat
carrot
stewed chicken head
radish
cuttlefish
ham
sausages
salted duck eggs
cabbage
parsley
set of lantern

Directions:

1. Slice stewed pig liver, cucumber, stewed pig tripe, broiled pork, oiled chicken meat and roast duck meat into 12 pieces (each kind). Carve carrot into shape of leaves about 2 3/4 inches long and slice into 12 pieces.

2. Put the stewed chicken head on radish, then fix with toothpick.

3. Score cuttlefish, steam, then slice. Slice ham.

4. Boil or fry sausage, then slice crosswise.

5. Slice cucumber and carrot connected pieces 1/4 inch thick and 1 5/8 inches long. Soak in salt water, then shape pieces to form a fan.

6. Remove the shell of salted duck egg. Put on a plate brushed with oil and, then steam.

7. Shred carrot and cabbage.

Setting and Garnish:

1. Arrange the lantern at the center of plate on top of carrot shreds and cabbage shreds.

2. Arrange stewed pig liver, carrot, cucumber, broiled pork, and stewed pig tripe as the tails of the two phoenixes.

3. Place oiled chicken and roast duck in alternate layers in front of the tails, to form the bodies of the two phoenixes.

4. Set cuttlefish, sausage, and ham by the side of bodies to represent wings.

5. Put the stewed chicken heads in front of the body. Garnish with fan-shaped cucumber, and carrot around the necks.

6. Arrange the salted duck eggs between the two phoenixes to represent the sun. Garnish around with parsley.