1. Put some water and the "Gu Wang Spicy Hotpot Soup Base" into the pot. The ration is about 1:10 ratio of "Gu Wang Spicy Hotpot Soup Base" and Hot Water. (You can increase or decrease the amount of "Gu Wang Spicy Hotpot Soup Base" according to personal taste)

2. Boil the hotpot soup base for about 10 minutes.

3. Put all your favorite ingredients into the pot until it's cooked.

1. Cook cabbage leaves in boiling water, and then cool them in the water.
2. Take out the cabbage leaves from the water for later use.
3. Heat up a tablespoon of oil in a frying pan.
4. Add in all shredded veggies and stir for a few minutes
5. Add in 3 spoonfuls of Gu Wang Toona Sauce and stir.
6. Add some salt to taste and stir-fry until the veggies become soft.
7. Wrap the stuffing with a cooked cabbage leaf. (One roll use one cabbage leaf) 
8. Plate it up and serve hot.

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1. Preheated the oven to 200 degrees.
2. Slice the potato and garlic, brush some olive oil and put it into the oven. Roast in the preheated oven until slightly golden for about 20 minutes.

3. Take it out of the oven. Topped on cracked black pepper and some Gu Wang All Natural Shiitake Seaweed Sauce.

1. Heat up a tablespoon of oil in a frying pan.

2. Add in sliced mushroom and fry until fragrant

3. Add in Gu Wang Zhajiang Sauce, noodles and mix well with mushroom.

4. Add in some water and stir-fry until the noodles absorb the sauce.

5. Add in sliced bell pepper and continue to fry the noodles.

6. The last step is to add in scallions, stir-fry until its done.

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1. Cook vermicelli in the boiling water for about 1 minute.
2. Drain hot water from the vermicelli.
3. Add in 3 tablespoons of Gu Wang Ginger Confit, 1 spoon of ginger oil, and some Gu Wang Black Bean Soy Sauce.
4. Mix the vermicelli with Ginger Confit and Black Bean Soy Sauce.
5. Plate it up and serve hot.
   
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1. Heat up a tablespoon of oil in a frying pan.
2. Add in sliced radish cake and fry until slightly brown.
3. Add in a lightly beaten egg and stir.
4. Add in Gu Wang Toona Chili Sauce and stir fry.
5. Mix in a handful of bean sprouts and cook for 1 minute.
6. Add in scallion and stir.
7. Plate it up and serve hot.

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1. Mix the Vegetarian Barbecue Sauce for later use.

2. Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, onion, rolled flour gluten, pineapple, and bell pepper onto the skewers.

3. Brush Vegetarian Barbecue Sauce over vegetables.
4. Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with Vegetarian Barbecue Sauce occasionally 10 to 15 minutes.