马肚肠（一副，煮熟，切） 芥末（半斤）
上件，将白血灌肠，刻花样，涩脾，和脂剁心子攒成炒，葱、盐、醋、芥末调和。
系细项。
儿（二个，卸成各一节） 哈昔泥（一钱） 葱（一两，切细）
上件，用盐一同淹拌，少时，入小油炸熟。次用咱夫兰二钱，水浸汁，下料物、芫荽末
，同糁拌。
羊蹄（五副，退洗净，煮软，切成块） 姜末（一两） 料物（五钱）
上件，下面丝炒，葱、醋、盐调和。
羊胸子（二个，退毛洗净，煮软，切作色数块） 姜末（二两） 料物（五钱）
上件，用好肉汤，下面丝炒，葱、盐、醋调和。
新鲤鱼（五个，去皮、骨、头、尾） 生姜（二两） 萝卜（二个） 葱（一两） 香
菜蓼子
（各
切如丝） 胭脂（打糁。）
上件，下芥末炒，葱、盐、醋调和。
羊血同白面（依法煮熟） 生姜（四两） 萝卜（一个） 香菜 蓼子（各一两，切细
丝）
上件，用盐、醋、芥末调和。
烧 、烧鸭子等同。
雁（一个，去毛、肠、肚，净） 羊肚（一个，退洗净，包雁） 葱（二两） 芫荽末
（一两）
上件，用盐同调，入雁腹内烧之。
水札（十个， 洗净） 芫荽末（一两） 葱（十茎） 料物（五钱）
上件，用盐同拌匀烧，或以肥面包水扎，就笼内蒸熟亦可。或以酥油水和面包水扎，入
炉内炉熟亦可。
Horse intestine (one set, boiled and sliced) Mustard powder (half jin)
For the above ingredients, fill the white blood into the intestines, carve decorative patterns; this has astringent properties for the Spleen. Chop the fat and offal, stir-fry until cooked, and mix with scallions, salt, vinegar, and mustard powder.
This belongs to the category of fine dishes.
Goose (two, disassembled into individual segments) Hasini (one qian) Scallion (one liang, finely chopped)
For the above ingredients, marinate and mix thoroughly with salt. After a short while, deep-fry in small amounts of oil until cooked. Then, take two qian of Zhanfulan (Saffron), soak in water to extract the juice, add seasoning materials and Cilantro powder, and toss together.
Sheep trotters (five pairs, de-haired, washed, boiled until soft, and cut into chunks) Ginger powder (one liang) Seasoning mixture (five qian)
For the above ingredients, stir-fry with shredded noodles, and mix with scallions, vinegar, and salt.
Sheep breast meat (two pieces, de-haired, washed, boiled until soft, and cut into several small pieces) Ginger powder (two liang) Seasoning mixture (five qian)
For the above ingredients, use good meat broth to stir-fry with shredded noodles, and mix with scallions, salt, and vinegar.
Fresh carp (five fish, skin removed, bones removed, head and tail removed) Ginger (two liang) Radish (two) Scallion (one liang) Cilantro, Polygonum aviculare leaves
(all cut into shreds) Red dye (prepared as a paste.)
For the above ingredients, stir-fry with mustard powder, and mix with scallions, salt, and vinegar.
Sheep blood mixed with white flour (boiled according to method) Ginger (four liang) Radish (one) Cilantro, Polygonum aviculare leaves (one liang each, cut into fine shreds)
For the above ingredients, mix with salt, vinegar, and mustard powder.
Roasted wild goose and roasted duck are prepared similarly.
Wild goose (one, de-feathered, eviscerated, cleaned) Sheep stomach (one, de-haired, washed, used to wrap the goose) Scallion (two liang) Cilantro powder
(one liang)
For the above ingredients, mix with salt, stuff into the abdominal cavity of the goose, and roast.
Shui zha (ten pieces, washed clean) Cilantro powder (one liang) Scallion (ten stalks) Seasoning mixture (five qian)
For the above ingredients, mix evenly with salt and roast. Alternatively, wrap Shui zha in fatty meat and steam in a steamer until cooked. Or, wrap Shui zha in dough made from ghee and water, and bake in an oven until cooked.