The salad is cooked of five components. Fresh cucumbers are cleaned of seeds, sliced and warmed thoroughly in sesami oil, then flavoured by adding glutaminate and spices. Siangu mushrooms are blanched and then warmed throughly in flavoured fats and greases. Beef is fried all over, stewed and sliced. Stall pieces of river fish are marinated and fried all over in flavoured oils, fat and greases.
Duck is stewed in broth, flavoured by adding spices and soy-bean sause.
All the components are cooled, sliced, and laid out on a dish, to be served. Your waiter will help you to reveal your talents. The Samovar is a broth-filled container with heating. Served separately are boiled chicken, pork, ham, vermicelli, white-head cabbage, carrots, bamboo, siangu mushrooms and other components for the soup. You will follow your own taste in the sequence of putting the food in the broth.