1. Spare Ribs with Black Bean Sauce
   
2. Empress's Simulation of Crab
   
3. Peking Cha Chiang Mein Noodles

Materials:
5 tablespoons vegetable oil
750 g (1 1/2 lb) spare ribs, cut into 5 cm (2 inch) lengths
3 tablespoons black bean paste
2 spring onions, finely chopped
2 thin slices root ginger, peeled and finely chopped
1 garlic clove, crushed
2 dried chillis, finely chopped
1 tablespoon Chinese winter or dry sherry
2 tablespoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons cornflour
1 tablespoon water


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Preparation time: 15 minutes
Cooking time: about 1 hour 10 minute


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2. Pour off most of the oil, leaving about one tablespoon, and reheat. Put in the black bean paste, half the spring onions, the ginger, garlic and chillis. Stir-fry together for 30 seconds, then add the wine, soy sauce and sugar. Mix together, then stir into the bowl with the spare ribs. Place the bowl in a steamer and steam for 1 hour.

3. Pour off the liquid from the bowl into a pan and bring to the boil. Blend the cornflour with the water, and stir into the apn to make a smooth sauce.

4. Transfer the spare ribs to a warmed serving dish and sprinkle on the remaining spring onions. Pour over the hot sauce and serve immediately.

2. Empresses's Simulation of Crab ()

Materials:
450 g (1 lb) white fish fillets, cut into matchstick-sized shreds
1 1/2 tablespoons cornflour
8 egg whites, beaten lightly
250 ml (8 fl oz) vegetable oil, plus 1 tablespoon warm oil
3 tablespoons chicken stock
1 1/2 teaspoons salt
pinch of MSG
2 egg yolks
2 teaspoons finely chopped root ginger
2 teaspoons wine vinegar
sliced tomato, to garnish


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Preparation time: 10 minutes
Cooking time: 30 minutes


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1. Sprinkle the fish with cornflour and toss to coat evently.

2. Add the fish to the egg whites and turn to coat each piece thickly, then add the warm oil.

3. Heat the remaining oil in a wok. Add the fish and fry gently in batches until puffed. Lift out with a slotted spoon and drain on paper towels. Pour off the oil.

4. Mix together the chicken stock, salt and MSG. Pour this into the wok, add the fish and turn and tir gently over low heat for 2 mi nutes.

5. Place the fish on a well heated serving dish. Break the raw egg yolks over the fish. MIx the ginger and vinegar together and pour over the top of the yolks and stir into the fish. Garnish with sliced tomato or radishroses, if liked.

Be sure not to overcook the fish: it should be white and translucent, to contrast with the egg yolks.

3. Peking Cha Chiang Mein Noodles ()

Materials:
3 tablespoons vegetable oil
1 medium onion, finely chopped
2 slices root ginger, peeled and minced
1 garlic clove, crushed
225 g (8 oz) minced pork
1/2 teaspoon salt
1/2 tablespoon yellow bean paste
1 tablespoon soy sauce
3 tablespoons chicken stock
1 1/2 tablespoons cornflour
1 tablespoon water
450 g (1 lb) egg noodles, boiled until just tender and drained
1/2 cucumber, cut into matchstick strips
3 spring onions, cut into 2.5 cm (1 inch) sections


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Preparation time: 15 minutes
Cooking time: about 10 minutes


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1. Heat the oil in a wok, then add the onion, ginger and garlic and stir-fry together for about 1 minute. Add the minced pork, together with the salt, yellow bean paste and soy sauce, and leave to simmer over heat for 3-4 minutes.

2. Add the stock and cook for a further 3-4 minutes. Blend the cornflour with the water, then stir into the mixture and stir over heat until the sauce has thickened.

3. Put the noodles on a warm serving dish and pour on the meat sauce. Arrange the shredded cucumber and spring onions around the noodles and serve immediately.