INGREDIENTS

INSTRUCTIONS

The following 12 recipes are from a booklet put out by the Hong Kong
Tourist Association in celebration of the 1986 Hong Kong Food
Festival. These are the winning chefs and their winning recipes.  The
chefs are all ethnic Chinese from all over Asia, but the recipes
really run the gamut, from traditional Chinese food to dishes like
Shark's Fin Soup to things like "Lamb Fillets with Morels" which is
Western in inspiration and presentation.  Some of the recipes should
have the caveat "Don't try this at home,  kids", mainly because of the
amount of preparation involved.  This  first one, an appetizer plate
consisting of 7 mini-courses, falls  into that category. It's presented
in one of those round, segmented  lazy-susan type serving things.  Very
striking.  Any one of these  dishes would be suitable for a main course
in a Chinese meal.  Chef: Ng Wang-chau  Twenty-eight old, Hong
Kong-born Mr.  Ng has worked in three of Hong  Kong's leading
Sichuanese restaurants since he began his career 14  years ago. Apart
from creating this Award-winner, he is also renowned  for his pan-fried
spiny lobster.  Establishment:  Ziyang Szechuen Restaurant G/F., 45D
Chatham Road  South, Tsimshatsui, Kowloon.  Chinese Cuisine Practical
Class Platinum Award - Appetizer [Chinese  characters for dish name
deleted. S.C.] Circle Game (12 servings)  Chef.- Ng Wang-chau (Ziyang
Szechuen Restaurant)  The literal translation, "Turning Around Life",
prompts a host  meaningful connotations for this Sichuanese starter.
Seven  mini-courses, composed of contrasting flavours, represent the
varying  moods, as well as the seven stages, of a person's life.  An
alternative translation - "Life is a Merry-go round" - captures the
spirit of the theme, and its presentation, so appropriately on a
turntable.  Each of the individual dishes, which could be served
separately or a few at a time, also have their own particular
mythological and dietary connotations.  Soak jelly fish in very hot
(but not boiling) water for approximately  3 minutes until it curls.
Then rinse under cold running water for  approximately 1 hour until it
expands.  Drain and cut into strips.  Shred vegetable ingredients, and
blanch slightly in boiling water.  Then rinse under cold running water
until they are cold, and drain.  Stir-fry sesame seeds in a dry wok
until they are golden. Mix jelly  fish and vegetables with salt, sugar
and sesame oil. Sprinkle sesame  seeds over mixture.  From "Champion
Recipes of the 1986 Hong Kong Food Festival".  Hong  Kong Tourist
Association, 1986.  Posted by Stephen Ceideberg; October 26 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 453
Calories From Fat: 150
Total Fat: 17.2g
Cholesterol: 7.5mg
Sodium: 17865.3mg
Potassium: 1988.4mg
Carbohydrates: 60.5g
Fiber: 17.4g
Sugar: 37.3g
Protein: 18.5g