conversations.from: human
conversations.value: What could be a title for a story about Chinese, You've, Covering with the genre: Cookstorys, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: A title for this story could be 'Classic 1000 Chinese Recipes'
conversations.from: human
conversations.value: Give me the first five paragraphs for this story.
conversations.from: assistant
conversations.value: Classic 1000 Chinese Recipes
  Appetisers should be simple and light in order to whet the appetite for the dishes to follow. Many Chinese dishes fit this description admirably and are also quick and simple to prepare. If you particularly like some of the dishes, you may choose to make a slightly larger quantity and serve them as part of your main meal. There is no strict distinction in Chinese cooking.
  Drain the abalone and slice it thinly or cut it into strips. Mix together the remaining ingredients, pour over the abalone and toss well. Cover and refrigerate for 1 hour.
  Heat the oil and stir-fry the bamboo shoots for 3 minutes. Mix the stock, soy sauce, sugar and wine or sherry and add it to the pan. Leave to cool and chill before serving.
  Cut the cucumber into strips and arrange on a flat serving plate. Arrange the chicken on top. Mix together the mustard, salt and wine vinegar and spoon over the chicken just before serving.
  Tear the chicken into fine shreds. Mix just enough water into the mustard to make a smooth paste and stir it into the chicken. Toast the sesame seeds in a dry pan until lightly golden then add them to the chicken and sprinkle with salt and sugar. Add half the parsley and the spring onions and toss together thoroughly. Arrange the lettuce on a serving plate, top with the chicken mixture and garnish with the remaining parsley.
conversations.from: human
conversations.value: Add another sentence about Cover.
conversations.from: assistant
conversations.value: Classic 1000 Chinese Recipes
  Appetisers should be simple and light in order to whet the appetite for the dishes to follow. Many Chinese dishes fit this description admirably and are also quick and simple to prepare. If you particularly like some of the dishes, you may choose to make a slightly larger quantity and serve them as part of your main meal. There is no strict distinction in Chinese cooking. 
  Drain the abalone and slice it thinly or cut it into strips. Mix together the remaining ingredients, pour over the abalone and toss well. Cover and refrigerate for 1 hour. 
  Heat the oil and stir-fry the bamboo shoots for 3 minutes. Mix the stock, soy sauce, sugar and wine or sherry and add it to the pan. Cover and simmer for 20 minutes. Leave to cool and chill before serving. 
  Cut the cucumber into strips and arrange on a flat serving plate. Arrange the chicken on top. Mix together the mustard, salt and wine vinegar and spoon over the chicken just before serving. 
  Tear the chicken into fine shreds. Mix just enough water into the mustard to make a smooth paste and stir it into the chicken. Toast the sesame seeds in a dry pan until lightly golden then add them to the chicken and sprinkle with salt and sugar. Add half the parsley and the spring onions and toss together thoroughly. Arrange the lettuce on a serving plate, top with the chicken mixture and garnish with the remaining parsley.
conversations.from: human
conversations.value: Give me three more paragraphs.
conversations.from: assistant
conversations.value: Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and chop the caps. Place the chicken in a bowl. Mix the cornflour with 5 ml/1 tsp of soy sauce, the salt and sugar and stir into the chicken. Leave to stand for 15 minutes. Heat half the oil and stir-fry the chicken until lightly browned. Blanch the bean sprouts in boiling water for 3 minutes then drain. Heat the remaining oil and fry the spring onions until lightly browned. Stir in the mushrooms, bean sprouts, spinach and remaining soy sauce. Add in the chicken and stir-fry for 2 minutes. Leave to cool. Place a little filling on the centre of each skin and brush the edges with beaten egg. Fold in the sides then roll up the egg rolls, sealing the edges with egg. Heat the oil and deep-fry the egg rolls until crisp and golden.
  Heat the oil and fry the chicken and peppers until golden brown. Add the soy sauce, wine or sherry and stock, bring to the boil, cover and simmer for 30 minutes. Add the lettuce, sugar and hoisin sauce and season with salt and pepper. Mix the cornflour and water, stir it into the sauce and bring to the boil, stirring. Beat the eggs with the sherry and fry as thin omelettes. Sprinkle with salt and pepper and tear into strips. Arrange in a warmed serving dish and spoon over the chicken.
  Heat the oil and fry the chicken until golden brown. Add the garlic, salt, onions and ginger and fry for 2 minutes. Add the soy sauce, hoisin sauce, wine or sherry, stock and pepper. Bring to the boil, cover and simmer for 30 minutes. Add the eggs. Mix the cornflour and water and stir it into the sauce. Bring to the boil and simmer, stirring, until the sauce thickens.
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: Bring half the water to the boil, add the grapefruit and syrup and the sugar and stir until the sugar dissolves then add the remaining water. Blend the cornflour with a little cold water then stir it into the mixture and bring to the boil. Simmer, stirring, until the mixture thickens. Serve hot in small bowls.
  Bring the water to the boil, stir in the bicarbonate of soda, pour over the lotus seeds and leave to stand for 10 minutes. Rub the seeds with your fingers to remove the husks. Rinse and drain. Bring the second quantity of water to the boil, stir in the sugar until dissolved then add the lotus seeds, cover and simmer for 1 hour. Gradually stir in the eggs, remove from the heat and serve at once.
  Mix all the ingredients together in a pan, bring to the boil then simmer gently for 15 minutes, stirring frequently. Serve hot in small bowls.
  Place the walnuts in a pan, cover with water, bring to the boil and simmer for 10 minutes. Remove from the heat and leave to cool. Rub off the walnut skins then drain the walnuts on kitchen paper. Heat the oil in a wok and fry the walnuts for a few minutes until golden brown. Drain and leave to cool. Grind them finely in a blender or crush with a rolling pin.
  Bring the water, sugar to taste, and salt to the boil and stir in the walnuts. Mix the cornflour with a little water then stir into the tea. Simmer, stirring, until heated through and translucent. Serve after a banquet.