Boil chicken in hot water for 2 minutes. Put chicken, ginger, scallion, red dates, and goji in a pot with water. Boil, remove foam, then cook on low heat for 1.5–2 hours. Add salt before serving.

Cut ribs and marinate with black beans, garlic, ginger, soy sauce, oyster sauce, and starch for 30 mins. Layer over taro chunks, steam 25–30 mins, and top with scallions.

Sear chicken until golden, add ginger, scallion, cooking wine, light & dark soy. Add chestnuts, hot water, rock sugar, simmer 30 mins. Finish on high heat to thicken, top with scallions.

Marinate yellow croaker with wine, ginger, and scallion 10 mins. Steam 8 mins, andop with fresh scallion, ginger, chili. Pour soy sauce around, then drizzle smoking hot oil to finish.

Sear the prawns in oil with ginger and garlic until golden. Add cooking wine, soy sauce, sugar, vinegar, and salt. Cover 2 mins, then reduce sauce on high heat. Finish with scallions.

Soak vermicelli, clean scallops and shells. Place vermicelli in shells, top with scallops and garlic sauce (garlic sautéed with oil, oyster sauce, soy). Steam 5–6 mins, garnish with scallions.

Sear the fish head with ginger until golden. Add boiling water, boil 10 mins. Transfer to clay pot, add tofu, simmer 15 mins until milky. Season with salt and white pepper.

Mash 3–4 salted egg yolks, fry gently in oil until foamy and golden. Add a small bowl of stock and cubed silken tofu, coat gently, cook 2 mins. Thicken with cornstarch slurry and serve.