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en/dishes/semi-finished/凉皮.md

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+# How to Make Liangpi
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Liangpi (cold skin noodles), gluten
+* Salt, chicken bouillon, oyster sauce, light soy sauce, dark soy sauce, sesame oil, black vinegar, sesame paste (original flavor is best)
+* Cucumber, garlic, mung bean sprouts
+* Bowl, plate, garlic mortar
+
+## Quantities
+
+* Liangpi: 300 g per person (rounded down).
+* Sesame paste: 30 g per person (rounded down).
+* Cucumber: 100 g per person, Mung bean sprouts: 50 g per person.
+
+## Instructions
+
+### Preparation
+
+* Add 500 ml of water to a pot. Bring to a boil.
+* Add the mung bean sprouts to the pot and boil on high heat for 60 seconds. Remove the sprouts, rinse with cold water, and set aside on a plate.
+* Julienne the cucumber and set aside on a plate.
+* Peel 10 g of garlic cloves, place them in a garlic mortar with 1 g of salt. Mash into a paste, then add 10 g of tap water. Set aside.
+* Note: Store-bought liangpi usually has a layer of cooking oil on the surface; it can be washed off with tap water. The same applies to the gluten.
+* Note: After washing the gluten, squeeze out the excess water by hand (do not press too hard).
+
+### Saline Solution Preparation
+
+* Prepare a small bowl and add 3 g of salt, 2 g of chicken bouillon, 5 g of light soy sauce, 1 g of dark soy sauce, 1 g of sesame oil, 2 g of oyster sauce, and 5 g of black vinegar. (Salt and vinegar amounts can be adjusted to taste; the quantities above reflect a standard preference).
+* Add 25-35 g of warm water to the seasonings (adjust based on desired saltiness). Stir with chopsticks until well mixed and dissolved. Set aside to cool.
+
+### Sesame Paste Preparation
+
+* Note: The following measurements are for one serving. For n people, multiply the quantities by n.
+* Take a small bowl and add the prepared sesame paste.
+* Add 4 g of salt, 3 g of chicken bouillon, 5 g of light soy sauce, 1 g of dark soy sauce, and 3 g of oyster sauce.
+* Stir the seasonings into the sesame paste with chopsticks.
+* Add 10 g of water and mix well.
+* Repeat the previous step 2-3 times (depending on your preferred thickness of the paste).
+
+### Final Steps
+
+* Take the previously prepared small bowl and add the prepared liangpi.
+* Pour in the saline solution and mix well with chopsticks. Transfer to a serving bowl (pouring in the saline solution as well).
+* Place the mung bean sprouts on top of the liangpi, followed by the gluten.
+* Pour the prepared sesame paste over the gluten.
+* Sprinkle with julienned cucumber.
+* Add chili oil if desired.
+* Your homemade liangpi, complete with color, aroma, and taste, is ready to serve!
+
+## Additional Notes
+
+Personal taste varies by region, weather, and time. Please adjust the specific amounts of seasonings according to your preferences.
+
+If you follow this guide and find any issues or have suggestions for improvement, please submit an Issue or Pull request.

en/dishes/semi-finished/半成品意面.md

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+# How to Prepare Half-Cooked Pasta
+
+The main difference in texture between pasta 🍝 and Chinese noodles is that pasta is made from flour milled from the hardest variety of wheat, durum.
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+* 1 package of half-cooked pasta (Purimdoh brand recommended)
+* 50 ml of water
+* Frying pan or microwave
+
+> Cooking times vary by pasta type; the instructions below are standard for spaghetti.
+
+## Calculations
+
+- 520g per person per meal (based on half-cooked pasta)
+
+> Adjust the ingredient quantities according to your needs (including but not limited to daily appetite, mood, and pre-meal exercise).
+
+## Instructions
+
+### Method 1 - Frying Pan
+
+- Heat the pan
+- Pour 50 ml of water into the frying pan
+- Add the pasta and stir-fry for 1 minute
+- Add the sauce and stir-fry for another 1 minute
+- Plate and serve
+
+### Method 2 - Microwave
+
+- Place the pasta in a microwave-safe dish
+- Pour the included sauce over the pasta
+- Add 50 ml of water
+- Microwave at 700W for 2 minutes
+- Remove and mix well
+
+## Additional Information
+
+- Traditional pasta is very long. Short pasta became popular in the second half of the 20th century, with a typical length of 25–30 cm.
+- “Spaghettoni” refers to thicker pasta. “Spaghettini” refers to thinner pasta. “Capellini” is an even thinner version.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/semi-finished/懒人蛋挞/懒人蛋挞.md

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+# Lazy Egg Tart Recipe
+
+![Egg Tart Finished Product](./LazyEggTart.png)
+
+Egg tarts are a common and delicious dessert. Typically, making egg tarts involves mixing the egg tart filling and preparing the tart crust, a process that can be complex and time-consuming. However, buying semi-finished products online solves these problems. Beginners can complete the preparation in about 40 minutes. From now on, as long as you have an oven at home, you can become a baking expert and bake egg tarts for your family!
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- 1 Oven (preferably one with separate top and bottom heat controls, but not strictly necessary)
+- 1 Pair of Heat-Resistant Gloves
+- 1 Box of Egg Tart Liquid, 1 Box of Egg Tart Crusts (available at nearby supermarkets such as Carrefour, Walmart, etc.)
+
+## Measurements
+
+Per serving:
+
+- 1 Egg Tart Crust
+- Approximately 10ml of Egg Tart Liquid, filling the crust to about 4/5 full is ideal
+
+## Instructions
+
+- Preheat the oven to 200°C for 10 minutes.
+- Place the egg tart crusts on a baking tray. Pour approximately 10ml of egg tart liquid into each crust. The exact amount depends on the size of the crust; usually, filling it to 4/5 full is sufficient.
+- Place the baking tray in the oven. Bake at 190°C with both top and bottom heat for 10-20 minutes. If you want to quickly create caramelized spots on the surface of the egg tart liquid, increase the top heat to around 200-210°C.
+- The egg tarts are done when the liquid develops caramelized spots and the crust becomes fully puffed and slightly oily.
+
+## Additional Tips
+
+- Adjust the baking time as needed based on the size of the caramelized spots.
+- You can add 10g of shredded cheese to the egg tarts to make cheese egg tarts!
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/semi-finished/炸薯条/炸薯条.md

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+# How to Make French Fries
+
+![French Fries](./炸薯条.jpg)
+
+French fries 🍟 are a fast food (which may not be considered fast food in some countries) made by cutting potatoes 🥔 into strips and deep-frying them. They are very suitable for... Compared to deep-frying, using an air fryer may be more conducive to avoiding breakdowns and achieving asynchronous non-blocking operations. Compared to cutting potatoes yourself, washing off the starch, and spraying oil, using semi-finished french fries may significantly reduce the calorie expenditure before calorie intake; roughly speaking, it means significantly reducing calorie intake ~~before calorie expenditure~~.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- 1 bag of semi-finished french fries (McKen brand recommended)
+- 1 air fryer (avoid small brands if you prefer crispy fries)
+
+> Note: The method for making french fries may vary depending on the cooking tool used. This guide only introduces the method using an "air fryer."
+
+## Calculation
+
+- As a main dish: 400g per person per meal (based on semi-finished weight)
+- As a snack: 1/4 of the main dish weight per person per meal, +/- 50g
+
+> Use the above conditions to calculate the amount of ingredients needed based on demand (including but not limited to daily appetite, mood, and pre-meal exercise).
+
+## Instructions
+
+### Opening the Fries
+
+- When opening a large bag of semi-finished fries, ensure the opening is small to effectively reduce frosting on the surface of the fries during long-term storage.
+
+### Preheating the Air Fryer
+
+- Plug in the air fryer and preheat to 200°C for 5 minutes.
+- The purpose of preheating is to ensure that the temperature inside the pot is already at the required cooking temperature when the ingredients are added.
+- Note: Take out the fries after preheating; do not wait for the fries to soften before frying.
+
+### Frying the Fries
+
+- Place the fries into the air fryer and cook at 200°C for 20 minutes.
+- When removing the fries, note that semi-finished fries already contain oil. Therefore, if you need to perform client-side operations asynchronously, use tongs.
+- At 5–10 minutes, shake the pot to ensure even heating and prevent sticking.
+
+### Crisping (Optional)
+
+- Between 10–15 minutes, remove the pot and spray a layer of oil covering 2/3 of the surface area of the fries, which have already dried out.
+
+### Removing and Plating
+
+- For crispy fries, dance with the pot after removing them to let air pass over the surface before plating; for soft fries, plate them directly. They taste better with dipping sauces or drizzled with sauce.
+
+## Additional Content
+
+- Ketchup, mayonnaise, honey mustard sauce, [Garlic Soy Sauce](../../condiment/蒜香酱油.md)... The path to upgrading your french fries lies in exploring sauces and sauce combinations.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/semi-finished/牛油火锅底料.md

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+# How to Make Beef Tallow Hot Pot Base
+
+Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is one of China's traditional dining styles.
+
+It originated on the banks of the Jialing River in Chongqing during the late Ming and early Qing dynasties. This dish was also a rough dining style for the dockworkers and boat trackers at ports like Chaotianmen.
+
+Its main ingredients include beef tripe, pig aorta, duck intestines, and duck blood curd.
+
+Beginners can generally complete it in about 1 hour.
+
+Estimated cooking difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+### Ingredients
+
+- Beef tallow: 4500 g
+- (Salad oil or rapeseed oil): 1000 ml
+- Pure lard: 500 g
+- Doubanjiang (Pixian): 1000 g
+- Chili paste (Ciba chili): 3000 g
+- Old ginger (sliced): 250 g
+- Green onion (cut into segments): 100 g
+- Onion (julienned): 100 g
+- Garlic (sliced): 200 g
+- Fermented black beans (minced) (Yongchuan): 10 g
+- Fermented black soybeans (Douzhi): 140 g
+- Red Sichuan peppercorns: 150 g
+- Old oil ? Granular spices: 100 g : Whole spices: 150 g
+- Malt powder (meat flavor): 12.5 g
+- Baijiu (52% VOL): 150 ml
+- Old oil ?? Dried chili powder: 15 g
+
+### Spices
+
+- Sand ginger (Shanai): 5 g
+- Star anise: 10 g
+- Tsaoko (Caoguo): 10 g
+- Cinnamon: 10 g
+- Clove: 5 g
+- Fennel: 10 g
+- Angelica dahurica (Baizhi): 10 g
+- Long pepper (Bibo): 5 g
+- Vanilla: 10 g
+- Sweet flag (Xiangguo): 10 g
+- Hawthorn: 10 g
+- Dried tangerine peel (Chenpi): 5 g
+- Lemongrass: 10 g
+- Amomum (Sharen): 10 g
+- White cardamom (Baikou): 10 g
+- Bay leaf: 10 g
+
+#### Granular Spices
+
+Grind the above ingredients in a blender until they reach approximately 4 mm particles. Set aside.
+
+#### Whole Spices
+
+Wash the above ingredients and set aside.
+
+### Tools
+
+- Blender
+
+## Calculation
+
+- Each batch of ingredients can produce 7.5 kg of hot pot base / hot pot old oil.
+
+## Procedure
+
+- Place the wok over high heat and add beef tallow. Heat to 80% temperature (240±10°C), then add `old ginger, scallions, onions, garlic (100g each)`. Fry until dry (absorbing all off-flavors, such as the raw beef tallow smell), then remove and discard.
+- Add `salad oil or rapeseed oil, pure lard`. Wait until the oil temperature drops to 50% temperature (150±10°C), then add `chili paste (ciba chili)` and stir-fry continuously for 5-8 minutes.
+- Add `doubanjiang (broad bean paste)` and stir-fry to break it up. Reduce heat to **medium-low** and slowly stir-fry until the residue turns slightly white and begins to "fan sha" (sandy texture, emitting a rustling sound).
+- When the oil appears cherry-red, add `ginger slices (150g), garlic (100g)` and stir-fry until fragrant, for about 15 seconds.
+- Add `fermented black beans, douzhi` and stir-fry until fragrant. Add `red Sichuan peppercorns, fennel seeds` and stir-fry until fragrant.
+- (For old oil) At this point, add the granular spices.
+- Add `malt powder` and stir-fry to break it up. Add `baijiu (Chinese white liquor)` and stir-fry to break it up.
+
+### As Base Paste
+
+- Remove from heat and transfer to a container. Let it sit in a cool environment (10-20°C) for 5 days before use for best results.
+
+### As Old Oil
+
+- Remove from heat and transfer to a container. Add `dried chili powder`, mix well, and let stand for 24 hours to prepare the **old oil**.
+- Pour the base paste into the wok, add 3/5 boiling water, and bring to a boil over high heat (Base paste: 2/5, Boiling water: 3/5).
+- Foam will appear on the surface when boiling. Skim off all the foam.
+- Reduce heat to **medium-low** and simmer slowly to extract the flavor (about 25-30 minutes), then strain to remove the residue.
+- Wait for **oil-water separation** in the container, then skim off the surface **oil** (extract the oil) and transfer it to another container.
+- Pour the extracted **oil** back into a **clean wok**, and continue refining until the moisture in the oil is evaporated. Remove from heat and transfer to a container to obtain **hot pot old oil**.
+
+## Additional Content
+
+- **Warning: Wipe your hands dry before operating! Prevent water from entering the hot oil to avoid explosions and serious burns!**
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md

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+# Air Fryer Lamb Chops Recipe
+
+![Example Dish](./羊排.jpg)
+
+A super lazy version of air fryer lamb chops. The taste is decent, mainly depending on the quality of the lamb chops.
+
+- Total Cooking Time: 40 minutes (5 minutes prep + 20 minutes marinating + 15 minutes cooking)
+- Actual Active Time: 10 minutes
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Essential: Lamb chops (Recommended: Buy "Da Zhuang Yuan" New Zealand Imported Lamb French Shoulder Chops on JD, 500g/bag, 3 pieces. Price is 42 RMB when JD has a discount)
+- Essential: Black pepper mixed steak seasoning (for laziness)
+- Essential: Garlic sauce (Recommended: Chuanwazi brand, also for laziness)
+- Essential: Kitchen paper towels
+- Optional: Butter (Buy small boxes on JD, one piece per small box)
+- Optional: BBQ seasoning
+- Optional: Dried basil
+- Optional: Air fryer rack (Using a rack uses less oil, cooks the bottom more evenly, but is harder to clean. Not using it allows for better flavor absorption. Choose according to your preference)
+
+## Measurements
+
+- 1 Lamb chop: approx. 160g
+- Black pepper mixed steak seasoning: 5g
+- Garlic sauce: 20g
+- Butter: 1 small box (10g) OR BBQ seasoning: 20g
+
+## Instructions
+
+- Place the lamb chops in a bowl and rinse with water to remove blood.
+- Pat the lamb chops dry with kitchen paper towels. Rub both sides with black pepper mixed seasoning and garlic sauce. Let marinate for 20 minutes.
+- Place a rack in a foil bowl. Put the lamb chops on the rack. Sprinkle with dried basil. Place butter (from the small box) or BBQ seasoning on top of the lamb chops. Air fry at 180°C for 10 minutes.
+- Flip the lamb chops. Sprinkle with dried basil. Place butter (scoop up from the foil bowl) or BBQ seasoning on top. Air fry at 180°C for 5 minutes (you can add a bit more time based on personal preference; this time is set to avoid burning).
+
+## Additional Notes
+
+- It is recommended to buy an air fryer with good temperature control, otherwise, the food might burn.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md

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+# How to Make Chicken Wings in an Air Fryer
+
+![Chicken Wings](./鸡翅中_0.jpg)
+![Chicken Wings](./鸡翅中_1.jpg)
+
+Making chicken wings in an air fryer is convenient. Foods with their own fat, like these, taste great and are even better than KFC's. Plus, you don't **have to wash dishes or pots** afterward.
+
+- Cooking time: 40 minutes (3 minutes prep + 20 minutes thawing + 17 minutes cooking)
+- Actual hands-on time: 5 minutes
+
+Estimated cooking difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Required: Chicken mid-joint wings (Tyson's Orleans-style chicken wings are recommended; if JD has a sale, a 454g bag with about 12 wings costs around 30+ RMB. I've also bought Shangxian and Sunner brands, but they aren't as convenient. Tyson's comes pre-marinated; if you have time, you can buy unmarinated wings and marinate them yourself.)
+- Optional: Dried basil (sprinkled on top purely for aesthetics)
+- Optional: Yunnan Danshan dipping sauce (can be used as a substitute for BBQ seasoning)
+
+## Quantities
+
+- Chicken mid-joint wings: 6 pieces (Tyson's Orleans-style chicken wings; other brands like Sunner's Dudu Wings may be larger, so adjust according to your appetite)
+
+## Instructions
+
+- Take the chicken wings out of the refrigerator, place them skin-side down on a foil-lined baking tray, sprinkle with dried basil, cover with plastic wrap, and let them thaw naturally for 20 minutes.
+- Sprinkle with dried basil, air fry at 200°C for 10 minutes.
+- Flip the wings, sprinkle with dried basil, and air fry at 200°C for 7 minutes.
+
+## Additional Tips
+
+- It is recommended to buy an air fryer with good temperature control; otherwise, the wings might burn.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/semi-finished/速冻水饺.md

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+# How to Make Frozen Dumplings
+
+Dumplings are a food originating from China, made with a dough wrapper enclosing a filling, shaped like a half-moon or an ingot. Dumplings are an essential dish for holidays such as the Lunar New Year and the Winter Solstice. They typically consist of minced meat and vegetable fillings wrapped in a thin layer of raw dough and sealed. However, making dumplings from scratch can be difficult. Instead, consider buying frozen dumplings to quickly enjoy hot, freshly cooked dumplings at home.
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+* One package of frozen dumplings within their expiration date
+
+## Calculations
+
+* Generally, one person can eat 7–10 dumplings.
+* Each dumpling requires water volume approximately twice its own size (when adding dumplings to the pot, the water level should be 1 to 2 times the height of the dumplings; i.e., if the dumpling height is 1, the water height should be 1–2).
+
+Use the above conditions to calculate the proportion of raw materials to use.
+
+## Instructions
+
+* Use medium heat to pour water into the pot and wait for it to boil.
+* Add the dumplings to the pot.
+* You can rinse the dumplings with water before adding them to the pot.
+* After adding the dumplings, you can stir the water with a spatula or ladle, but be careful not to scrape against the dumplings to avoid tearing the skin or causing them to stick together, which may result in undercooked spots.
+* The frequency does not need to be high; stir every `30` seconds for `3` seconds. Once the dumplings float, this step is no longer necessary.
+* After the dumplings float and the water boils again, use a ladle to lift one dumpling and inspect it. If the dough appears undercooked, add 80ml of cold water to lower the temperature, then continue boiling. Repeat this inspection and stirring process during this time. Adding water up to two more times should ensure they are fully cooked.
+* Once all dumplings have floated (approximately 8 minutes after adding them), use a spatula or slotted spoon to transfer the dumplings to a plate or bowl. They are ready to eat once plated.
+* After finishing the dumplings, wait for the water temperature in the pot to cool down, then discard the water. Clean the pot promptly with dish soap; otherwise, the flour residue from boiling will form a sticky substance on the pot walls over time.
+
+## Additional Notes
+
+This dish has some supplementary preparation methods, including but not limited to:
+
+Additional ingredients to add:
+
+* 10ml of black vinegar
+* A small piece of ginger (50g)
+* 2 drops of sesame oil
+* 3 cloves of garlic/minced garlic per person
+
+* Consider serving with black vinegar. Recommended amount: 10–20ml.
+* Consider shredding the ginger, adding 20ml of black vinegar and the shredded ginger to a small bowl, and mixing to create a dipping sauce for richer flavor.
+* Consider adding 1–3 drops of sesame oil when serving with black vinegar, and mix to create a dipping sauce.
+* Consider adding crushed garlic when serving with black vinegar, and mix to create a dipping sauce. (Garlic flavor will remain in the mouth; if you need to have face-to-face conversations with others after the meal, consider skipping this or cleaning your mouth.)
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/semi-finished/速冻汤圆/速冻汤圆.md

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+# How to Make Frozen Tangyuan
+
+![Frozen Tangyuan](./速冻汤圆.jpg)
+
+Frozen tangyuan is a simple and easy-to-make dish. Beginners can typically complete it in just 6 minutes.
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Frozen tangyuan
+- Microwave oven
+
+## Quantities
+
+Per serving:
+
+- Frozen tangyuan: 11 pieces. The quantity depends on the size of the bowl. Ensure that the highest point of the tangyuan does not exceed the bowl's height by more than 5mm.
+
+## Instructions
+
+- Take out the frozen tangyuan and place them in a bowl.
+- Pour boiling water over them until they are completely submerged.
+- Microwave on high power for 4 minutes.
+- If the tangyuan have absorbed water and expanded, they are cooked.
+- If they are not fully cooked, heat for an additional 1 minute.
+
+## Additional Notes
+
+- Be sure to add the tangyuan before the hot water. Do not reverse the order, as pouring tangyuan into hot water may cause splashing and burns. Also, failing to control the water level may lead to overflow.
+- If the bowl becomes too hot to handle after microwaving, use a towel to remove it, or some microwave models allow you to take out the turntable along with the bowl.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/semi-finished/速冻馄饨.md

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+# How to Prepare Frozen Wontons
+
+Wontons are a traditional Chinese folk noodle dish originating from China. [Dumplings](./frozen-dumplings.md) evolved from them, characterized by thin wrappers, tender fillings, clear broth, and fresh flavor.
+
+Estimated cooking difficulty: ★★
+
+## Required Ingredients and Tools
+
+* A bag of frozen wontons (not expired; preferably with a seasoning packet included)
+* Rice cooker (Xiaomi smart rice cooker recommended)
+* Salt (if the wontons do not include a seasoning packet)
+* Chicken bouillon powder (if the wontons do not include a seasoning packet)
+* Pepper powder (if the wontons do not include a seasoning packet)
+* Sesame oil (if the wontons do not include a seasoning packet)
+* 1 stalk of cilantro (optional)
+
+> Note: Cooking methods for frozen wontons may vary depending on the equipment used. This guide only covers the method using a "rice cooker."
+
+## Calculations
+
+* Typically, one person consumes 12–20 wontons per meal.
+* When placing all wontons in the rice cooker, add water to a level that just covers the wontons, then multiply that amount by 2–3 times (approximately 600ml of water is needed for one person's portion).
+
+## Instructions
+
+### Boiling the Water
+
+* Pour water into the rice cooker and run the "Stew" or "Cook" mode for 35 minutes. At this point, open the lid to confirm the water is boiling.
+
+### Adding the Wontons
+
+* Carefully place the frozen wontons into the water, being careful not to get burned.
+* You may rinse the wontons with water briefly before adding them to the rice cooker.
+* If the wontons come with a seasoning packet, add it to the water at this stage.
+
+### Cooking the Wontons
+
+* Close the lid and run the same "Stew" or "Cook" mode for 20 minutes.
+
+### Serving the Wontons
+
+* Ladle all the wontons and enough water to cover them into a bowl.
+* If no seasoning packet was added earlier, adjust the taste by adding salt, chicken bouillon powder, pepper powder, and sesame oil according to your preference.
+* You may also sprinkle 5–8 cilantro leaves on top for garnish (suitable only for those who do not mind the taste of cilantro).
+
+## Additional Tips
+
+* After serving, you can also add a poached egg ([Sunny-side-up Egg](../../dishes/breakfast/sunny-side-up-egg.md)) to enjoy together.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.