Clean, dry and slice the fish into fish into thin pieces. Mix the marinade thoroughly and immerse the fish in the solution for 1 hour, turning every 15 minutes.
Beat the egg and soak the fish in it to coat evenly. Remove and dredge with the cornflour then press lightly.
Bring the oil to boil and deep fry the fish until golden brown. Drain and arrange on to the platter.

Poach chicken, cool and cut into thin julienne strips.
Cut sliced ham into thin julienne strips. Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the pasta.
Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown. Remove from the heat.

Heat oil to 110C/275F and put in the pine nuts to deep-fry until they are golden yellow.
Take out and drain off the oil.
Clean the carrots and cucumbers and cut into small cubes.
Mix all the ingredients for the seasoning and set aside.
Put 2 tablespoons of oil back in the wok, heat it and put in the carrot and cucumber cubes to stir-fry.

Cut beef into chunks and put them into a pot with boiling water.
Stew to get rid of the off-odor of blood and take them out.
Wash and clean the carrot and onion and cut them into chunks.
Heat oil in a wok. Add curry powder and stir-fry till aromatic.
Add stock, five-spice bag, onions, gingers and other condiments.

Deep-fry spareribs till cooked.
Put a pot over medium fire and add broth, salt, soy sauce, sugar, scallion, ginger, five-spiced bag and spareribs.
Cook and bring to boil. Skim off the foam on the surface.
Simmer for about an hour till bone fall off.

Mix marinade ingredients.
Marinate pork for about 20 minutes.
Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes.
Remove from boiling water and drain. Chop leek or green onions into short lengths.