Rice Noodles Materials: 20g of each of the following: chicken breast, strip, pork kidney, snake head, squids soaked in water, fish maw soaked in oil, ham, coriander, scallion, chicken slices; 50g of each of the following: dried skin of soya bean milk, cabbage hearts, tender peas, Chinese chives, mung bean sprouts, mushrooms; 200g rice noodles Preparations Cut all the meat species into thin slices and put them on a plate, first scalding those which have an unpleasant smell. Scald the rest of the ingredients, drain, cool, cut into sections, put on another plate. Place minced coriander, and scallion, chilli oil and the scalded rice noodles on plates. Take all the plates to the table. Put 7-fold heated chicken oil in a bowl, pour on boiling soup stock, add seasonings and take to the table. Scald the meat slices in the bowl till they become white, scald the greens, drop in the rice noodles, sprinkle on minced scallion and coriander.