Ingredients: ham 100g, pumpkin 200g, a little celery leaves, salt, monosodium glutamate, onion, ginger slices, cooking wine and water starch.

Practice: Wash ham and cut into large pieces, wash pumpkin and cut into thick pieces; Arrange pumpkin slices and ham slices in a plate at intervals. Add onion slices, ginger slices and cooking wine to ham and pumpkin, steam in a cage until the pumpkin is crisp and rotten, and take out the pot. Remove the onions and ginger. Add water, salt and monosodium glutamate to another pot, thicken it, pour it on the dish and put celery leaves on it.

Chicken tofu pudding

Ingredients: chicken breast 125g, 5 fresh vegetables, 5g cooked ham, 4 egg whites, appropriate amount of starch, pepper, salt, clear soup and monosodium glutamate.

Practice: the chicken breast is deboned, chopped into fine pieces, put into a bowl, stirred with 50g of clear water, then added with 2g of egg white, water starch, pepper and salt, and stirred into chicken slurry. Put the wok on fire, add 1300g clear soup and add salt to boil, then dilute the chicken with cold soup and mix well, pour it into the wok, gently push it for a few times until it is slightly boiling, and turn to low heat for 10 minute. When the chicken paste condenses into snowflakes, first put the cooked Chinese cabbage in a big soup bowl, and then spoon the chicken tofu pudding. Pour the clear soup with monosodium glutamate into a bowl and sprinkle with minced ham at last.

Fish balls in broth

Ingredients: 20 small fish balls, bamboo shoots 10g, 5 Chinese cabbages, cooked ham slices 10g, onion slices, ginger slices, yellow wine, salt, clear soup and salad oil.

Practice: Wash the cabbage, cut it in half, blanch it in boiling water for a while, take it out with a colander, and quickly soak it in clear water. Put the pot on the fire, add salad oil and heat it, then add onion, ginger and bamboo shoots and stir-fry slightly; Add small fish balls, ham slices, clear soup and yellow wine, boil, and skim off the floating foam; Add cabbage and salt, take out onion and ginger slices, and pour them into a soup bowl.

Kaiyang tofu soup

Ingredients: shrimp skin 15g, old tofu strips 100g, ham sausage strips 100g, appropriate amount of broth, salt and sesame oil.

Practice: Pour broth into the pot, add shrimp, cook until crisp, add old tofu strips and ham strips to boil, add salt to taste, put them in a bowl and sprinkle with sesame oil.