This recipe, an appetizer plate consisting of 7 mini-courses, falls into that category. It's presented in one of those round, segmented lazy-susan type serving things. Very striking. Any one of these dishes would be suitable for a main course in a Chinese meal. Chef: Ng Wang-chau Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong Kong's leading Sichuanese restaurants since he began his career 14 years ago. Apart from creating this Award-winner, he is also renowned for his pan-fried spiny lobster. Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road South, Tsimshatsui, Kowloon. Chinese Cuisine Practical Class Platinum Award Appetizer [Chinese characters for dish name deleted. S.C.] Circle Game (12 servings) Chef.Ng Wang-chau (Ziyang Szechuen Restaurant) The literal translation, "Turning Around Life", prompts a host meaningful connotations for this Sichuanese starter. Seven mini-courses, composed of contrasting flavours, represent the varying moods, as well as the seven stages, of a person's life. An alternative translation "Life is a Merry-go round" captures the spirit of the theme, and its presentation, so appropriately on a turntable. Each of the individual dishes, which could be served separately or a few at a time, also have their own particular mythological and dietary connotations.

1. Soak jelly fish in very hot (but not boiling) water for approximately 3 minutes until it curls. Then rinse under cold running water for approximately 1 hour until it expands. Drain and cut into strips.

2. Shred vegetable ingredients, and blanch slightly in boiling water. Then rinse under cold running water until they are cold, and drain.

3. Stir-fry sesame seeds in a dry wok until they are golden.

4. Mix jelly fish and vegetables with salt, sugar and sesame oil.

5. Sprinkle sesame seeds over mixture.