Blender

pumpkin puree • cream cheese • cream (any type) • granulated sugar • eggs • cake flour • cream (for decoration) • Some fresh mint leaves (for decoration)

Aiyu seeds • mineral water • sugar • little lemon • Sugar syrup to taste

strawberries (about 1 cup, hulled) • granulated sugar (about 3/4 cup) • Juice of 1/2 lemon • water (about 1 1/2 tablespoons) • Fresh strawberries, • Plain shaved ice, • Sweetened condensed milk, to taste

Milk, • Peanut butter, • peanut tofu pudding • instant tapioca pearls

pork soup dumplings (such as frozen soup dumplings) • spinach (about 100 grams) • water (about 400 grams) • silken tofu (about 300 grams) • eggs • rice wine (about 10 grams) • sea salt (about 1 gram) • coarse black pepper (about 0.5 grams) • white pepper (about 0.5 grams) • chicken broth (about 500 grams) • potato starch (about 30 grams) • water (about 100 grams) •

diced mango • (about half the weight of the diced mango, can adjust to taste, but reducing may affect the jam's consistency and spoilage) sugar • lemon (for flavor and acidity) • (optional for shaved ice, necessary for spreading on toast) gelatin powder • Shaved ice, • diced mango • Mango jam, • Condensed milk, • diced mango • sugar • lemon (juiced) • + 260ml cold boiled water

digestive biscuits (about 2.8 oz) • unsalted butter (about 2 tablespoons) • peeled pumpkin (about 3.5 oz) • erythritol (about 1 tablespoon) • salt • egg • whole milk (about 2 tablespoons)

(about 4 1/2 cups) long-grain rice flour • large taro root • (about 1 lb) ground pork • lard or vegetable shortening • dried shiitake mushrooms • dried shrimp • (about 4 3/4 cups) water • lard or vegetable shortening • soy sauce

long-grain rice • water (1300 grams) • taro (about 300 grams), shredded • Salt, to taste • dried shiitake mushrooms • green onions • Salt, to taste • Black pepper, to taste • Oil,

fish fillet (about 200 grams) • yellow siu mai wrappers • Seasoning • salt • cornstarch • White pepper, to taste • sesame oil

dumpling wrappers (600 grams) • Chinese chives (500 grams) • scallions, chopped (80 grams) • ginger, chopped (40 grams) • water (150 grams) • plant-based meat (600 grams) • Shaoxing wine (30 grams) • toasted sesame oil (30 grams) • vegetarian mushroom oyster sauce (15 grams) • white pepper (6 grams) • mushroom bouillon powder (15 grams)

Your choice of noodles, about 3.5–4.5 oz (100–125 grams) • firm tofu (150 grams) • unsweetened soy milk (200 grams) • peanuts • sesame seeds • Salt, to taste • Cucumber, to taste • Tomato, to taste • egg (optional)

fresh black fungus (wood ear mushrooms) • goji berries • dried red dates (about 8 pieces) • winter melon tea brick • small piece of ginger (optional)

purified water (about 20 fl oz/600 ml) • fresh winter melon (150 g) • winter melon concentrate or 1 1/4 cups (10 fl oz/300 ml) winter melon syrup • basil seeds • fresh lemon, sliced

all-purpose flour (about 500 grams) • plus 1 tablespoon water (about 250 ml) • salt (about 5 grams) • all-purpose flour (about 300 grams) • spinach juice (about 150 ml) • salt (about 3 grams) • spinach (about 80 grams) • water (about 150 ml) • For the kimchi filling: • ground pork (about 300 grams) • napa cabbage (about 600 grams) • Korean kimchi seasoning powder •

winter melon (about 1 1/2 lbs after peeling and removing seeds; about 700 grams) • light brown sugar (about 21 oz or 600 grams) • dark brown sugar (about 3 1/2 oz or 100 grams)

Unsweetened black tea 2 cups (490 ml) • Nonfat milk powder • Pandan juice 7/8 cup (210 ml) • Granulated sugar 2 tablespoons (30 g) • Tapioca starch 3/4 cup (100 g) • Dark brown sugar 3 tablespoons (40 g) • Boiling water 1/4 cup (65 g)

pork shoulder with some fat (500 grams) • Chinese chives (about 250 grams) • toasted sesame oil (30 ml) • white pepper • cornstarch (about 16 grams) • dumpling wrappers • ginger (about 30 grams) • green onion (about 30 grams) • sugar • soy paste (or thick soy sauce, about 15 ml) • soy sauce (30 ml) • salt •

Ingredients: (for 50 dumplings) • ground pork (600 g) • Chinese chives (300 g) • fresh ginger (30 g) • green onions (30 g) • Seasoning A: • sugar • thick soy sauce (or soy paste) • soy sauce • rice wine • water • Seasoning B: •

Winter melon, about 1 1/3 lbs (600 grams) • light brown sugar (200 grams) • black sugar (100 grams)

ground pork (about 1100g, preferably from pork shoulder; use a ratio of 30% fat to 70% lean. If pork shoulder doesn't have enough fat, substitute 20-30% with pork belly. Ask your butcher to add extra fat and grind it together. Be sure to grind the meat twice.) • green cabbage (about 700g) • Finely shred the cabbage, then chop into small • Add 1 tablespoon salt (about the same amount you’d use when stir-frying) • Refrigerate for 15 minutes to allow the cabbage to release water • Take out and squeeze out the water 2-3 times (you can use a cloth to help squeeze) • soy sauce • soy paste • egg • green onions, finely chopped (add some at first; if the filling is too salty, add more green onion to balance. If too bland, add more soy sauce or soy paste) • MSG • salt •

mangoes • coconut milk (120 ml) • plain Greek yogurt • little honey (optional) • drops of lemon juice (optional)

Strawberries (about 15 large or 20-25 small) • water • ice cubes • Honey to taste (add gradually and taste)

pineapple • blender or food processor • Ice cream molds

frozen strawberries • frozen blueberries • frozen blackberries • frozen raspberries • frozen cranberries • honey • cold water (about 600 ml)

coconut milk (7%) • coconut syrup • mango • banana • Ice cubes,

pineapple • mangoes • lemon • blender or food processor • Ice cream molds

peeled peanuts • glutinous rice • Rock sugar, to taste • Dried osmanthus, to taste • Water,

each of Greenvines radish sprouts and purple cabbage sprouts • onion • celery • About 20 raisins • yogurt • tuna • Olive oil, to taste • toast

ground pork (about 150 grams) • onion • tomatoes • garlic • Water, • Italian seasoning (about 5 grams) • basil leaves • Salt, to taste • Ground black pepper, to taste • Rice wine,