1. Braised pork with ginkgo, 250g pork, 50g white pulp, 25g water-soaked mushrooms and 50g yuba. Dice pork, soak yuba in soft water, soak ginkgo in 40% hot oil pan, remove and peel. Heat the oil, stir-fry shredded ginger until fragrant, add meat, add cooking wine, soy sauce, salt, a little vinegar, sugar, white pulp, water-soaked mushrooms and yuba and cook together. 2. Bean curd porridge with gingko, 50g of gingko, 0/00g of yuba/kloc, 0/00g of japonica rice, peeled gingko and germ, put them in a casserole together with soft segments of yuba and japonica rice, cook them into porridge, and add salt. 3. Baked gingko gluten, 75g of water-soaked gingko, 250g of water-soaked gluten, 50g of water-soaked lotus seeds, 25g of peeled water chestnuts, 2.5g of sweet noodle sauce10g, 2.5g of sweet osmanthus sauce, 20g of wet starch100g, 25g of water-soaked magnolia slices and 500g of refined vegetable oil. Stir-fried Semen Ginkgo, 500g of fresh Semen Ginkgo, 10g of water-soaked Semen Ginkgo100g, 3g of refined salt, 5g of soy sauce, 2g of yellow rice wine10g, 2g of monosodium glutamate, 3g of pepper, 5g of chopped green onion, 0g of Jiang Mo10g, and 750g of refined vegetable oil (the actual dosage is about 75g). Cut pork tenderloin, slice it to remove Sao glands, cut it with a cross knife first, then cut it into cubes with the size of 1 cm, and evenly add refined salt, yellow wine and wet starch slurry. Heat the wok until the oil is 60% hot, add the cooked diced waist and smooth it, then pour out and drain the oil. Heat the wok again, add oil to heat it, add minced onion and ginger, stir-fry until fragrant, add ginkgo, refined salt, soy sauce, yellow wine, pepper and fresh soup, stir-fry ginkgo until cooked, add diced kidney seeds and monosodium glutamate, thicken and pour in oil, and serve. Moistening lung, relieving asthma, stopping leukorrhagia, tonifying kidney and strengthening waist.

5. Diced ginkgo, 25g ginkgo, lean pork 1 00g, egg white 30g, refined salt 1 g, sugar 3g, yellow rice wine 3g, monosodium glutamate1g, dried starch10g, sesame oil 3g, chopped green onion and fresh soup. Remove the hard shell of ginkgo, put it in a pot, add water and burn it until it is half cooked, take it out, peel off its thin clothes and wash it for later use. Cut the lean pork into cubes about1.5cm square, add egg white, refined salt and dried starch (5g), mix and adjust the size. Heat a wok, add oil to heat it, add diced meat and ginkgo and stir-fry until cooked. Add lard to the original pot, stir-fry onion, then add yellow wine, fresh soup, refined salt, white sugar and monosodium glutamate, pour diced meat and ginkgo, stir-fry a few times, thicken with wet starch and pour sesame oil, and serve. Astringe lung, relieving asthma, stopping leukorrhagia, invigorating qi and spleen, tonifying deficiency and nourishing qi. 6. Stewed chicken with ginkgo, ginkgo 1 00g, hen1hen, 750g of chicken soup, 50g of refined vegetable oil (the actual consumption is about 50g), and appropriate amounts of lard, onion, ginger, yellow wine, monosodium glutamate, soy sauce, white sugar, refined salt, star anise and wet starch. Break the belly of the chicken, remove the internal organs and chicken feet, rinse with clear water, chop into pieces and put them on a plate, add a little soy sauce and mix well. Heat the wok, add oil to heat it, add chicken pieces, and when the chicken pieces are golden yellow, remove them with a colander and drain the oil. Smash ginkgo with a knife, fry it in hot oil, take it out and let it cool. Heat a wok, add lard, stir-fry onion and ginger, pour chicken soup, add yellow wine, soy sauce, refined salt, white sugar, monosodium glutamate and star anise, then add chicken nuggets and ginkgo, simmer slowly, thicken with wet starch when cooked, and serve. Tonifying kidney, consolidating essence, reducing urine and stopping leukorrhagia.

7. Diced ginkgo chicken, tender chicken 500g, ginkgo 200g, egg white 50g, refined salt 3g, sugar 3g, yellow rice wine 3g, monosodium glutamate 2g, starch10g, sesame oil 3g, chopped green onion15g, lard 50g and fresh soup 50g. Production: Peel off the hard shell of ginkgo, fry in a hot oil pan until it is half cooked, peel off the thin coat and wash it for later use. Cut the chicken into cubes 1.2 cm square, put them in a bowl, add egg white, salt and starch, mix and determine the size. After the pot is fired, add lard and heat it to 60%, stir-fry the diced chicken in the pot, then stir-fry the ginkgo evenly, stir-fry until the diced chicken is cooked, and then take out and drain the oil. Leave 25 grams of lard in the original pot, put onion in the pot, then cook yellow rice wine, add fresh soup, refined salt, sugar, monosodium glutamate, diced chicken and ginkgo, stir-fry for a few times, thicken with wet starch, pour sesame oil, stir-fry for a few times, and then take the pot and put it on the plate to achieve the functions of astringing lung, stopping asthma, stopping turbidity, stopping leukorrhagia, relieving cough and resolving phlegm. 8. Ginkgo whole duck 200g ginkgo, 1 clean duck (weighing about1000g), 50g lard, appropriate amount of pepper, yellow wine, chicken oil, ginger, onion, refined salt, monosodium glutamate, pepper, fresh soup and wet starch. Shell ginkgo, boil in boiling water, peel, cut off both ends, remove the heart, blanch in boiling water to remove bitterness, fry in pig oil pan, and take out for later use. After washing the duck, chop off its head and claws, wipe the inside and outside of the duck with salt, pepper and yellow wine, put it in a pot, add ginger, onion and pepper, steam it in a cage for 1 hour, take it out, remove the ginger, onion and pepper, cut it from the back with a knife, remove all the bones, spread it in a bowl, round the bowl, and cut the repaired duck into pieces the size of gingko cubes. Mix the fresh soup in the pot, add the remaining yellow wine, refined salt, monosodium glutamate and pepper, thicken with a little wet starch, add chicken oil and pour it on the duck. Eat while eating. Nourishing yin and stomach, astringing lung and relieving asthma, and stopping leukorrhagia. 9. Preserved ginkgo ham, ginkgo100g, cooked ham 250g, rock sugar 50g, yellow wine 50g, rose sugar and wet starch. Break ginkgo, shell it, put it in a pot and cook it for about 10 minute, take it out and rub off the skin, wash it with clear water, then put it in a big bowl, add a proper amount of clear water, steam it in a steamer until it is soft and rotten, and take it out and drain it. Cut the ham into large pieces, cut it into strips horizontally, put it in a porcelain bowl, add appropriate amount of yellow wine and clear water, put it in a steamer, steam it for about 1 hour, take it out, and pour out the soup. Pour ginkgo into a porcelain bowl filled with ham, add a little rock sugar and yellow wine, put it in a steamer, take it out after steaming, and buckle it into a large porcelain plate. Heat a pot, add rock sugar and rose sugar, burn until dissolved, thicken with wet starch, and pour over ginkgo and ham. Strengthening the spleen to stop diarrhea, tonifying the kidney and solidifying essence.

10. Stewed black-bone chicken with ginkgo, pure white fruit 1 00g, black-bone chicken1piece (weighing about 750g), 5g of refined salt, 0g of yellow rice wine15g, 5g of onion15g, and sliced ginger/kloc-. 1 1. honey juice three fruits, ginkgo150g, chestnuts 200g, lotus seeds150g, honey15g, sweet-scented osmanthus sauce 3g, sugar100g and sesame oil 20g. Wash chestnuts, chop a cross knife (chestnut's 1/3) at the top, put it in a boiling water pot and cook for about 1 min, then take it out and peel off the shell. Put chestnuts in a bowl, add water and steam for about 20 minutes, then take them out and squeeze out the water. Soaked lotus seeds and soaked ginkgo are blanched in boiling water, then removed and drained. Put a wok on medium fire, add sesame oil and sugar, stir-fry until it turns chicken blood red, add 200 grams of warm water, sugar, honey, ginkgo biloba, chestnuts and lotus seeds, bring to a boil and turn to low heat for cooking. When the sugar juice is thick, add osmanthus sauce and mix well. Supplementing qi and spleen, stopping diarrhea and solidifying essence.

12. Stewed chicken breast. 400g of chicken breast, ginkgo 1 00g, egg white 30g, lettuce 50g, refined salt 4g, pepper 2g, sugar 2g, rice wine10g, monosodium glutamate10g, refined vegetable oil 400g, chicken oil15g, and rice wine. De-gluten the chicken breast, cut it into cubes, put it in a bowl and knead it with salt, beat in the egg white and mix it, then add the starch and mix it evenly with the egg white slurry. Broken ginkgo, peeled, scalded with boiling water for a while, stripped of clothes, and put in a hot oil pan until it is broken. Heat the wok until the oil is 40% hot, add the diced chicken, stir with an iron spoon until the blood is broken, and pour out and drain the oil. Heat a wok, add oil, stir fry, add minced onion and ginger, add diced chicken, cook yellow wine, add ginkgo, refined salt, white sugar, monosodium glutamate, chicken soup and pepper to boil, thicken with wet starch, pour chicken oil and mix well, pour into a hot pot with bottom oil and lettuce, and cover the lid. Invigorating qi and nourishing blood, benefiting lung and promoting fluid production.