鮑參翅肚宴客，矜貴又夠體面。祥仔、保哥前往名人飯堂，「吉品鮑魚扣遼參」鮑魚軟糯，海參彈牙。
另走進摘星中菜館廚房，祥仔看見大廚已準備好的大花膠，對將要學煮的「魚子醬脆皮花膠乾貝青汁」滿心期待。
此外，選用蜜瓜、響螺、花膠等煲成的足料「爵士湯」，香甜滋補，做法怎樣？
加入魚肉製作的街頭燒賣是港產特色小食，祥仔到網紅熱店學師試做，並細聽感人的經營故事。
祥仔求教經濟得來高貴的請客佳餚，保哥推介「金湯魚肚羹」。
Treating guests with abalone and ginseng wings is noble and dignified. Xiangzi and Brother Bao went to the celebrity dining hall, where they found "Jipin abalone with Liao ginseng". The abalone was soft and waxy, and the sea cucumber had elastic teeth.
Walking into the kitchen of Star Chinese Restaurant, Xiangzi saw the large fish maw that the chef had prepared, and he was looking forward to the "Crystal Fish Maw with Caviar, Scallops and Green Sauce" that he was about to learn how to cook.
In addition, the "Jazz Soup" is made with honeydew melon, snails, fish maw and other ingredients. It is sweet and nourishing. How do you make it?
Street siomai made with fish meat is a specialty snack made in Hong Kong. Xiangzi went to a popular online store to learn how to make it and listened to the touching business story.
Xiangzi asked for advice on how to prepare a noble meal for guests, and Brother Bao recommended "Fish Maw Soup in Golden Soup".
