1. Shacha beef. Main ingredients: beef (hind leg) (750g), lettuce (1000g). Seasonings: salt (6g), sand tea sauce (150g), white sugar (30g), MSG (3g), chili oil (10g), sesame paste (50g), lard (refined) (80 gram). Method: Wash the beef shank and remove the tendons, cut it into thin slices according to the meat grain, each slice is 10 cm long, and put it on a plate; wash the lettuce and divide it into two plates; add the sand tea sauce, cooked lard, sesame oil, Mix the chili oil and white sugar powder into a sauce and divide it into two bowls. Mix 50 ml of the second soup in one of the dishes and divide it into two bowls. Place a charcoal stove on the table, put a casserole, add the second soup, refined salt, Take a bowl of MSG and sauce, cover it, and cook it; after the soup boils, add the beef slices and lettuce in batches, and eat while rinsing, and use the sauce as a side when eating.

2. Steamed pork ribs with black bean sauce. Ingredients: 350g pork ribs. Ingredients: appropriate amount of ginger and garlic, 2 tablespoons of tempeh, 1 small chili pepper. Seasoning: 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, half tablespoon sugar, 2 tablespoons cooking wine, 1 tablespoon starch. Method: Wash the ribs, drain the water, add light soy sauce, dark soy sauce, cooking wine, and sugar and mix well. Add starch, mix well again, and marinate for 10 minutes. Chop the ginger and garlic into mince, chop the black bean, and chop the small chili pepper. Add a tablespoon of oil to the pot and heat it up, first add the black bean and stir-fry until fragrant. Add minced ginger, garlic and small chili pepper, stir-fry until fragrant, and turn off the heat. Pour the black bean sauce into the ribs. Mix well and marinate for 20 minutes. Arrange the marinated ribs on a plate and cover with plastic wrap. Place in a steamer, turn on the steam over high heat and then cover over medium heat and steam for 20 minutes.

3. Hakka Yong Tau Foo. Ingredients: 400 grams of tofu, 200 grams of pork, 6 mushrooms, 1 rapeseed, 1 teaspoon of salt, 1 piece of ginger, 15 ml of light soy sauce, 10 grams of oyster sauce, 1 tablespoon of vegetable oil. Method: Cut the tofu into triangular pieces (you can also cut it into cubes), add the minced mushrooms to the minced meat, and add a small amount of light soy sauce and salt to taste. Use a spoon to make a hole in the middle and insert the seasoned minced meat into it. Apply a small amount of oil to a pan, put the tofu cubes into the pan and fry until the other sides are browned, then flip over and fry the side with the meat filling. While the tofu is frying, make the cauliflower flowers for decoration. Use scissors to cut off the roots of the green cabbage. Boil the cauliflower in boiling salted water until cooked. After the tofu is fried, take it out and set aside. Put the sauce into the pot and boil it, then pour it on the fried tofu.