CookSmart (13th Issue) Page11

EatSmart Restaurants Snaps

Shunde Fish Dumplings with Vegetables

Minced dace, pork, Tianjin cabbage and cloud ear fungus are wrapped into dumplings soaked in supreme broth. The fish is particularly fresh and succulent.

Steamed Egg with Sautéed Fish Fillet in Fish Broth

Fish fillet is cooked with supreme soup and then with fresh egg. It is topped with Chinese wolfberries and fresh spring onion, adding an elegant touch to this already delicious dish.

Assorted Mushrooms and Striped Prawn with Pumpkin Puree

Fleshy prawns, firm and fleshy, are mixed with assorted mushrooms and served with aromatic black truffle. The fresh and savoury pumpkin sauce adds a colourful touch to this smart-looking dish.

Fish Jowl Soup with Papaya and Bean Curd

Fish jowl, delicate and tender, blends well with the natural sweetness of the papaya. This soup, both tasty and nutritious, is ideal for autumn and winter.

Pan-fried Assorted Mushrooms with Courgette in Premium Light Soya Sauce

Sweetish courgette is pan-fried with slightly spicy green and red capsicums, which blend well with a mix of button mushrooms, oyster mushrooms and king oyster mushrooms, resulting in a dish full of taste and aroma.