中國人有句老話，「無雞不成宴，無魚不成席」。請客必食菜餚中，當然要有雞有魚。
傳統蒸魚可保留魚肉的鮮甜嫩滑，加入藤椒、指天椒做出的變奏版蒸瓜子斑，在原本基礎上更添風味。
來到嘉賓主持周世韜的「煮場」，他以「乾鮑富貴雞」招待拍檔。
祥仔得高人指路，慕名到訪生滾粥名店一嚐魚鮫粥。轉往街頭覓食，牛雜店兼做工序繁複的柚皮，坊間少見；橙色的港式滷味，配上甜醬、芥末最是滋味。
另外，保哥教觀眾在家煎製「陳皮雞」。
There is an old Chinese saying, "There is no feast without chickens, and there is no feast without fish." Among the dishes that must be eaten when entertaining guests, of course there must be chicken and fish.
The traditional steamed fish can retain the sweetness and tenderness of the fish. A variation of steamed melon seeds made by adding vine pepper and chili padi adds more flavor to the original.
Arriving at the "cooking place" hosted by guest host Zhou Shitao, he entertained his partner with "dried abalone and rich chicken".
Xiangzi received guidance from an expert and visited a famous raw porridge shop to try the fish porridge. Turn to the streets to find food. The beef shop also makes pomelo peels with complicated processes, which is rare in the market. The orange Hong Kong-style braised food is the most delicious when paired with sweet sauce and mustard.
In addition, Brother Bao taught the audience how to cook "Tangerine Peel Chicken" at home.
