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The Water chestnut cake(马蹄糕Mǎtí gāo) is a sweet Cantonese dim sum snack made of Chinese water chestnut(chestnuts are the reddish-brown nuts that grow on chestnut trees. You can eat chestnuts) powder or shreds. The best water chestnuts are said to be produced in Pantang in western Guangzhou(广州Guǎngzhōu).

The Beijing cuisine(北京菜Běijīng cài), one of the eight most famous regional cuisines in the China(中国Zhōngguó), not only features dishes made from the imperial recipes, but also recipes invented by private chefs hired to work in the residences of high-ranking officials at the imperial courts. Tan Imperial Cuisine is one of the latter that have been well preserved. It came from Tan Zongjun and his son who were both government officials in the late Qing Dynasty. It has won high praises because: its taste is moderate and therefore, fits the palates of the south and the north; and it emphasizes original flavour and original ingredients so little seasoning is used.

Combine all ingredients and cover 5 pounds of chicken(鸡肉jīròu). No need to marinate(if you marinate meat or fish, or if it marinates, you keep it in a mixture of oil, vinegar(vinegar is a sharp-tasting liquid, usually made from sour wine or malt, which is used to make things such as salad dressing), spices(a spice is a part of a plant, or a powder made from that part, which you put in food to give it flavour. Cinnamon, ginger, and paprika are spices), and herbs(a herb is a plant whose leaves are used in cooking to add flavour to food, or as a medicine), before cooking it, so that it can develop a special flavour).