蔡潔儀中國美食之旅

內(nèi)容概要

　　本書作者蔡潔儀是資深的飲食名家，書中輯錄她多年來旅游中國尋找特色地方美食的心得，精挑了50多款獨特美食，以圖解制作形式，并附有烹飪貼士，傳授讀者中國各地的美食佳肴，及各種菜系的起源、特色等，可讀性強。菜式圖片精美，并附有詳細操作步驟圖，易于上手。

書籍目錄

西安、蘭州XI AN AND LANZHOU 6
　街頭小吃STREET FOOD
　山東雜糧煎餅Shandong Pancakes 8
　菜盒子Stir-fried Crispy Cake Stuffed with Vegetable 10
　烤羊肉串Mutton Kebab 12
　小吃 / 主食SNACKS/ STAPLE FOOD
　豆腐腦Spicy Jellied Tofu 14
　豆腐包子Tofu Buns 16
　黃桂柿子餅Persimmon Cakes with Sweet Osmanthus 18
　西安葫蘆頭Xi An Assorted Meat in Stock 20
　西安泡饃Xi An Steamed Bread 22
　麻辣羊肉春卷Spicy Mutton Rolls 24
　岐山哨子面Qishan Noodle 26
　生煨魷魚絲Braised Shredded Squid 28
　蘭州牛肉面Lanzhou Beef Noodle 30
　頭盤 / 涼菜APPETIZERS / COLD DISHES
　醬香乳鴿Baby Pigeon with Soy Sauce 32
　香辣帶魚Hot and Spicy Belt Fish 34
　芝麻肉絲（蘭州）Shredded Pork with Sesame Seed (Lanzhou) 36
　芥末毛肚Beef Tripe with Mustard Sauce 38
　橙汁瓜條Orange-flavoured Winter Melon 40
　熗五彩洋芋絲Shredded Colourful Potato 42
　關中涼肉Guanzhong Cold Cut 44
　涼拌黃瓜皮Spicy Cucumber Peel 46
　辣子肥腸Chili Pig＇s Colons 48
　涼拌蒜泥茄條Eggplant with Minced Garlic 50
　熱菜HOT DISHES
　香煎粟米餅Pan-fried Chicken and Corn Cakes 52
　鍋塌八寶桂魚Stuffed Mandarin Fish with Minced Pork 54
　酒鄉(xiāng)葡萄Fragrant Winter Melon Balls 56
　五色風沙蝦Crispy Shrimps with Minced Garlic 58
　干鍋梅辣醬豬手Spicy Pig Knuckles with Plums 60
　紅燒牛尾Braised Ox Tail 62
　西紅柿木耳煮絲瓜Stir-fried Luffa with Tomato and Cloud Fungi 64
　麻香蒜蓉豆醬雞Sesame Garlic Chicken 66
　甜品DESSERTS
　八寶西瓜盅Sweet Soup in Water Melon 68
　玫瑰涼糕Rose Honey Pudding 70
上海、桂林SHANGHAI AND GUILIN 72
　千張夾肉（上海冷菜）Sandwiched Meat in Bean Curd Sheet (Shanghaiese Chilled
Dish) 74
　香酥鴨（上海熱菜）Crispy Duck (Shanghaiese Hot Dish) 76
　牛油金沙粒（上海小吃）Buttered Corn (Shanghaiese Snack) 78
　爽脆魚皮（上海）Crispy Fish Skin (Shanghai) 80
　蒜泥肉末茄子（上海）Eggplant with Minced Pork and Garlic (Shanghai) 82
　爆炒腰花（上海）Stir-fried Pig Kidney (Shanghai) 84
　杭椒牛柳條（上海）Chili Beef Sticks (Shanghai) 86
　蝦子鍋塌豆腐（上海）Fried Tofu with Shrimp Roe (Shanghai) 88
　炒鱔糊（上海）Stir-fried Eel (Shanghai) 90
　羅漢乳香鴿（桂林）Stewed Baby Pigeon with Luo-Han-Guo (Guilin) 92
　鍋燒啤酒香魚（桂林）Braised Fish in Beer (Guilin) 94
　羅漢果塞肉（桂林）Stuffed Luo-Han-Guo with Meat (Guilin) 96
廣東GUANGDONG 98
　珠海橫琴HENGQIN, ZHUHAI
　南乳蓮藕炆生蠔Braised Oysters and Lotus Root with Fermented Red Beancurd
100
　橫琴蠔炆鴨Hengqin Braised Duck with Oysters 102
　金銀蒜粉絲蠔Steamed Oysters with Cellophane Noodle 104
　蠔豉臘味飯Steamed Rice with Dried Oysters and Assorted Chinese Sausages
106
　沙姜走地雞Steamed Chicken with Spicy Ginger 108
　江門、新會JIANGMEN ＆ XINHUI
　開平腐乳蒸豆角（江門）
　Steamed Green Beans with Fermented Beancurd (Jiangmen) 110
　黑芝麻莧菜頭豬脊骨湯（江門）
　Pig Bone Soup with Black Sesame Seed and Chinese Spinach
(Jiangmen) 112
　甜水蘿卜煮骨腩（江門）Braised Radish with Fish Belly (Jiangmen) 114
　桂魚片蒸滑蛋（江門）Steamed Eggs with Fish Fillet (Jiangmen) 116
　苦瓜扣肥腸（江門）Braised Pig＇s Colons with Bitter Melon (Jiangmen)
118
　陳皮蒸雞（新會）Steamed Chicken with Dried Tangerine Peel (Xinhui)
120
　陳皮欖豉醬田雞蒸飯（新會）
　Steamed Rice with Frogs and Dried Tangerine Peel (Xinhui)
122
　果香陳皮骨（新會）Spare Ribs with Tangerine Peel (Xinhui) 124
　竹笙咸蛋黃煮苦瓜（新會）
　Poached Bitter Melon with Zhusheng and Salted Egg (Xinhui)
126
　荷塘芥藍炒魚腐（新會）Stir-fried Chinese Kale with Fish Omelette (Xinhui)
128
美食傳奇與烹調(diào)竅門
Cuisine of Chinese Legend and Cooking Tips 130

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