中國人的宴席，多會着重為菜式取個意頭十足的名字。
摘星大廚示範「發財蒜子玉環瑤柱甫」做法，節瓜滲出陣陣瑤柱鮮香，祥仔、保哥齊齊學煮。
保哥於廚藝學院的恩師登場，釀入蝦米、蓮子、百合等巧製「福祿百子鴨」，傳承古菜。
豬肝麵改稱豬膶麵，原來是怕「輸乾」？祥仔幫襯厚切豬膶麵之餘，還搭配香甜西多士。
繼續掃食街頭小吃並親手試弄，祥仔學做雞蛋仔卻失手；另有店主無私分享製作砵仔糕技巧。
此外，保哥以花菇烹調請客住家菜。
Chinese banquets often focus on giving the dishes meaningful names.
The star-catching chef demonstrated how to make "Wealth with Garlic, Yuhuan and Scallops". The zucchini exuded the fragrance of the scallops. Xiangzi and Baoge both learned how to cook it.
Brother Bao's mentor from the culinary academy appeared on the scene and made the "Fulu Baizi Duck" skillfully stuffed with dried shrimps, lotus seeds, lilies, etc., inheriting the ancient dish.
Pork liver noodles were renamed pork belly noodles. Was it because they were afraid of "losing dryness"? Xiang Zai complements the thick-cut pork belly noodles with sweet western toast.
Continuing to browse street snacks and try his own hands, Xiangzi learned how to make egg waffles but failed; another shop owner selflessly shared his tips on making pottery cakes.
In addition, Brother Bao used mushrooms to prepare a meal for the guests.
