- Tea and Spice Smoked Quail with Sweet and Sour Cucumbers-nice flavor profile and ability to infuse the smoke into meat, nice color on the meat, when using smoking method with a wok, use foil to make a platform to place your smoking agent. If the materials are placed on wok itself, they will burn and become unpleasant!
- Sichuan Stuffed Eggplant-good flavor on the pork filling, work on more consistent sizes, some were too large to manage easily, nice color to the crust, could have used just a bit more, hard to measure with bad oil, work on plating skills
- Kung Pao Chicken-nice flavor profile, could have used a bit more spiciness, ensure that all prep is done before starting this dish, many components but not much time once preparation has begun
- Ma-Puo(Mapo) Doufu-great flavor, make tofu pieces smaller,use more cornstarch to pull all the flavors together, nice garnish and good plating
- Stir-Fried Long Beans-well cooked beans, good flavor
- Fish Flavored Pork Shreds-nice cuts on the meat, good flavor but needs a bit more salt
- Sichuan Spicy Fired Beef Shreds-good flavors,needs better plating