Bodiless Kylin 

Here "kylin" refers to doglet，and "body" refers to pork stomach. Cook doglet wrapped in pork stomach, slice open the pork stomach to serve, and comes the "Bodiless Kylin". With major raw materials of pork stomach and doglet, Bodiless Kylin is neither fat nor greasy, and it tonifies kidney and strengthens “yang”.    

Instant-boiled Nine-meat  

It uses nine choice organ meats and tender meats of cattle, Such as the tip of beef tongue, coronet of beef heart, tip of beef tripe, beef short loin, omasum, Scalded Aorta, kidney, etc., instant-boil them in soup or wine, and they are ready to serve.     

Four-Stuffing Overflowing the Bean Curd  

It is a special local dish for Hakka touristry in West Fujian. Cook the major raw material of unique bean (May Yellow) mixed with plaster-of-Paris into soybean milk, and produces the white bean curd. Then select the ingredients of fresh lean pork and tender beef without a fascia, add a small amount of red mushroom, black mushroom, spring onion etc and chop up into fresh meat sauce for the stuffing. Stuff lumps of minced meat into the fresh bean curd. When the lard is hot in the pan, put the stuffed bean curd with the minced meat upturned into the pan, add fresh chicken soup, sprinkle a little salted black bean, and braise on slow fire. Wait until it is done, then sprinkle some powdered pepper, small stalks of spring onion, take them out of the pan after the soup is completely absorbed by the bean curd, and serve while it is still hot.   

Braised Dog Meat of Xinquan  

Braised Dog Meat of Xinquan is cooked with the cleanly rinsed pieces of meat of homebred dog， plus an amount of water. Know-how: firstly, carefully select ingredients generally combined with dried tangerine peel, kaempferia galamga, and ginger; secondly, add water according to the dog size while cooking it on a fierce fire until it boils，then gradually decrease the firepower; the knack is to stop when the dog meat is just done and turning rot with the water in the pan is just boiled away； Thirdly, pay attention to flavor treating，primarily brining，ingredient adding and rice wine at an appropriate time.