Eight Treasures Winter Melon Soup 八寶冬瓜盅

Prepare the dried mushrooms: Soak the mushrooms in hot water for an hour or until soft. Reserve the soaking water. Cut off and discard the stems, then slice to slivers.

Prepare the dried scallops: Soak the scallops in water for an hour or until soft enough to shred. Reserve the soaking water. Shred the scallops with your fingers.

Prepare melon 'tureen': Slice off the top of one side of the melon to form 'tureen' shape. For the mini winter melons we sliced off conservatively about an inch to inch and a half, so as to conserve as much of the melon for the 'tureen' as possible. If using the larger melons to make the 'tureen', slice off enough on one side to end up with your desired size of tureen.

Cut the top lip of the 'tureen' with a jagged edge, as is traditionally done, or you can just leave it flat. If you want to carve a pattern on the green skin of the winter melon you should do it now. I recommend using simple wood carving tools. Use a pen to lightly draw your patterns on the surface first before carving the green away to reveal the white underneath. Remember that part of the melon will be hidden by the bowl that holds it up.

Once done carving the pattern the melon is hollowed out. For the large melons first remove the middle pith and seeds and discard. Then scoop out the winter melon flesh, leaving a half inch thickness of wall for mini melons and an inch for large melons. Leave an inch of flesh at the bottom of the minis and two inches for the large melons.

Parboil the pork: Heat up a small pot of water. When water is boiling add in the whole piece of pork. Once the water is reboiled cook for 3 mins and then remove the meat. When cool enough slice pork into cubes.

Prepare the roasted duck: Remove the bones from the meat of the duck. Slice meat into cubes.

Prepare the Jinhua Ham: Slice the ham into cubes.

Prepare the seafood: If using frozen shrimp and fake crab meat defrost the needed amount. If using fresh shrimp deshell and devein the shrimp. If using fresh crab steam the crab for 15 mins. (For more detail, check out our recipe here.) Let the crab cool, then pick out and shred the required amount of meat. Any leftover crab meat is yours to snack on it as you're cooking, nom, nom.

Precook the soup: In a large pot add the stock and water to the pot. Heat until boiling then add in mushrooms, scallops, pork, duck, jinhua ham, lotus seeds, shrimp, crab and winter melon. When the soup reboils turn the heat down to a simmer and cook for 30 mins covered. Add salt to taste.

Prepare the flowers: Pluck the night scent flowers and discard the stems.

Prepare 'tureen' for steaming (for large tureens): Place carved and hollowed out tureen into a bowl that can hold it upright. Use towels to hold the melon snug to the bowl if necessary. Add an inch and half of water to steamer pot. Add steamer rack. Place the melon 'tureen' on steamer rack.

Ladle in the precooked soup. It's okay if it doesn't all fit. Steam for 30 mins or until the walls of the tureen are soft. Check by poking the walls with a fork. Ladle the hot soup out so that it is easier to lift out the melon tureen. Ladle the soup back into melon. Sprinkle night scent flowers on the soup before serving hot and impressive.

Prepare 'tureen for steaming (for mini tureens): Place carved and hollowed out tureens into bowls that can hold them upright. Add an inch and a half of water into the steamer pot. Place down a steamer rack. Place melon tureens into steamer.

Ladle soup into each mini tureen. Steam for 5 mins or until the walls are soft. Check by poking with a fork. Sprinkle with night scent flowers before serving hot and delicious. With the mini tureens there is enough precooked soup for a second serving. Enjoy this imperial delight!