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書籍內容
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- 目錄
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韓式泡菜/Korea Pickles
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香辣小黃瓜/Spicy Cucumber
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辣味鳳螺/Spicy Conches
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青椒鑲肉/Stuffed Pork in Sweet Pepper
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柴魚四季豆/Common Beans & Dry Bonito Flakes
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辣炒青蟹/Fried Crab with Chili
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涼拌三絲/Cold To-Fu Shreds
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蒜香紫茄/Garlic Eggplants
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香滷牛肚/Spicy Ox Stomach
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香酥蝦/Crispy Shrimps
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荀燒烤麩/Cooked Bamboo Shoot with Baked Bran
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豆豉雞球/Chicken Balls with Fermented Black Beans
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芥味蒟蒻/Mustard Elephant Foot
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黑胡椒毛豆莢/Black-Pepper Beans
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芋頭燜肉/Stewed Pork with Taro
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豉香彩椒/Colorful Peppers with Fermented Beans
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涼拌萵苣荀/Cold Lettuce
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辣炒蘆荀蝦仁/Fried Shrimps with Asparagus
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涼拌洋蔥絲/Cold Onion
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辣醬什麽錦豆干/Mixed Bean Curd with Chili Sauce
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家常豬肝/Ordinary Pork Liver
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蒜香小卷/Garlic Squid
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紅油蕪菁/Turnip with Capsicum Oil
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雙蔬炒牛肉/Fried Beef Fillet with Vegetables
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蜜汁腰果/Honey Cashew Nut
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雞絲蜇皮/Jellyfish & Chicken Breast
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紅油透抽/Cittlefish woth Chili Oil
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紅油肚絲/Pig Tripe with Capsicum Oil
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貢菜拌小魚/Mixed Sliver Fish with Gong-Tsai
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什錦藕片/Mixed Lotus
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蔥燒鯽魚/Carp
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辣椒小魚干/Chili & Dry Sliver Fish
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蠔油雞丁/Fried Diced Chicken with Oyster
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麻辣耳絲/Hot Pig Ear
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香菜豆干絲/Dry To-Fu & Coriander
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咕咾肉/Gu-Lao Pork
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脆皮豆腐/Crispy To-Fu
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香煎帶魚/Fried Ribbonfish
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蘿蔔燒排骨/Stewed Sparerib with Radish and Carrot
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紅油雞絲粉皮/Chicken Breast with Capsicum Oil
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蒜味蚋仔/Garlic Clams
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苦瓜牛肉/Fried Beef Fillet with Bitter Gourd
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涼拌木瓜絲/Cold Papaya Shred
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青江拌豆干/Mixed Green Cabbage with Dry To-FU