The river eel is cut into chunks, thoroughly cleaned, and deep-fried at high temperature until firm. Ginger, scallions, and garlic are fried until crispy and set aside. Pork belly is stir-fried until fragrant, followed by the addition of seasonings and aromatics. The pre-fried ginger, scallions, garlic, and river eel are added back into the pan, then transferred to a pressure cooker for tenderizing.

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Fresh mandarin fish fillets are carefully deboned, while the cleaned fish bones are blanched to remove any residual fishiness and set aside. In a hot pan, ginger slices are fried in oil until golden brown on both sides. Small chili peppers and kimchi are added and stir-fried to release their rich aromas. A moderate amount of white broth is poured in and seasoned to taste. The mixture is then transferred to a serving dish. The fish fillets are briefly poached until tender and arranged on top.

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This nourishing dish features fresh pork tripe, eggs, and a spleen-strengthening herbal blend. After thoroughly cleaning the tripe, one end is securely sewn shut. The herbal powder is dissolved in cooled boiled water and mixed with eggs, creating a smooth filling that is poured into the tripe before sealing the other end. The tripe is then gently simmered in warm water until tender. After cooling, it is sliced into portions and added to a pot with broth, salt, chicken bouillon, and tea oil. The mixture is heated over low heat until it comes to a gentle boil.

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The oysters are evenly coated with sweet potato starch and set aside. When the water boils, the coated oysters are added. Once they float to the surface, they are transferred to a serving dish and sprinkled with ginger shreds, minced garlic leaves, pepper, and dried onion flakes before serving. The dish is characterized by its clear, fresh broth and smooth, distinct oyster pieces.

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Sanbao Beef Soup features oxtail, steak, and beef tendon cooked with herbs and bone broth. Enhanced with clam soup, it's served warm, offering a tender, bouncy texture and rich collagen, with a clear, fragrant broth.

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