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本書選擇了四十多道膾炙人口的杭州名菜，更特別介紹了不少有千年歷史的南宋時期的古杭州名菜，通過陳紀臨和方曉嵐獨特的解讀、詮釋和改良做法，使之適合普通家庭烹調，這是本書獨特之處。希望讀者能細讀本書及親自下廚，認識杭州菜，品嘗杭州菜，欣賞杭州菜。
6 千年美食杭州菜 禽類 Poultry 10 酒蒸雞 [ 南宋杭幫菜 ] Chicken Steamed in Wine 16 爐焙雞 [ 南宋杭幫菜 ] Braised Chicken 20 糟雞 [ 紹興菜 ] Chicken Marinated in Fermented Glutinous Rice 24 花雕乳鴿 [ 杭幫菜 ] Squabs in Wine 28 火朣神仙鴨 [ 杭幫菜 ] Braised Duck with Jinhua Ham Shank End 肉類 Meat 32 鱉蒸羊 [ 南宋杭幫菜 ] Steamed Softshell Turtle with Mutton 36 乾菜東坡肘子 [ 杭幫菜 ] Braised Pork Knuckle with Shaoxing Mustard Greens 40 土雞蛋百葉結燒肉 [ 杭幫菜 ] Stewed Pork Belly with Kontted Baiye and Ranch Eggs 44 火腿蠶豆 [ 杭幫菜 ] Stir Fried Broad Beans with Ham 48 東坡肉 [ 杭幫菜 ] Dongpo Pork 52 筍乾燜豬肉[ 杭幫菜 ] Braised Pork with Dried Bamboo Shoots 56 糖醋小排骨 [本幫，浙幫菜 ] Sweet and Sour Spareribs 60 酒香炙骨頭 [ 南宋杭幫菜 ] Wine Flavored Spareribs 64 醃篤鮮 [ 杭幫菜 ] Yanduxian Soup 水產 Fish & Shellfish 68 蜜汁鳳尾魚 [ 浙江菜 ] Deep Fried Grenadier Anchovies 72 燻鯧魚 [ 杭幫菜 ] Spiced Pomfret 76 蛤蜊汆鯽魚 [ 杭幫菜 ] Crucian Carp with Clams 80 酒蒸石首 [ 南宋杭幫菜 ] Steamed Corvina Fish in Wine 84 酒蒸糟青魚乾 [ 杭幫菜 ] Steamed Dried Black Carp 86 西湖醋魚 [ 南宋杭幫菜 ] Fish with Vinegar in West Lake Style 90 砂鍋魚頭豆腐 [ 杭幫菜 ] Fish Head with Tofu in a Casserole 94 龍井蝦仁 [ 杭幫菜 ] Shrimps with Longjing Tea 98 油爆蝦 [ 杭幫菜 ] Shrimps Sautéed in oil 102 三絲炒蟶子 [杭幫菜 ] Stir Fried Razor Clams 106 生爆鱔片 [杭幫菜 ] Stir Fried Eel Pieces 110 醬瓜炒田雞 [ 杭幫菜 ] Frogs with Pickles 114 蟹炒年糕 [ 杭幫菜] Stir Fried Glutinous Rice Sticks with Crab 118 蟹釀橙 [ 南宋杭幫菜 ] Stuffed Orange with Crab Meat 122 酒香螺 [ 南宋杭幫菜 ] Drunken Snails 蔬菜‧豆腐 Vegetables & Tofu 126 紅燉蘿蔔 [ 杭幫菜 ] Braised Turnips 130 火腿冬瓜夾 [ 浙江菜 ] Winter Melon with Ham 134 脆琅玕（薑汁萵苣）[ 南宋杭幫菜 ] Celtuce Salad 138 葱油蘿葡絲 [ 浙江農家菜 ] Shredded Turnip with Scallion Flavored Oil 140 醬烤花菜 [ 浙江農家菜 ] Stir Fried Cauliflower in Sauce 142 糟油茭白 [ 杭幫菜 ] Sautéed Water Bamboo with Fermented Glutinous Rice 146 炒豆腐鬆 [ 浙江農家菜 ] Stir Fried Diced Tofu 150 油燜春筍 [ 浙江農家菜 ] Sautéed Spring Bamboo Shoots 154 桂花白玉 [杭幫菜 ] Chinese Yam with Osmanthus 羹湯 Soup 156 蟹粉豆腐羹 [ 杭幫菜 ] Tofu Soup with Tomalley and Crab Meat 160 宋嫂魚羹 [ 南宋杭幫菜 ] Fish Soup Songsao Style 164 雞茸雪蛤 [ 杭幫菜 ] Hashima and Chicken Soup 168 玉糝羹 [ 南宋杭幫菜 ] Rice Soup with White Turnip 飯麵 Rice & Noodles 170 玉井飯 [ 南宋杭幫菜 ] Rice with Lotus Root and Seeds 172 雪菜黃魚煨麵 [ 杭幫菜 ] Noodles with Corvina Fish and Potherb Mustard 176 片兒川麵 [ 杭幫菜 ] Pianerchuan Noodles 甜品 Desserts 178 桂花鮮栗羹 [ 杭幫菜 ] Sweet Chestnut Soup with Osmanthus Flower 180 度量衡換算表 182 鳴謝、參考資料 183 作者介紹
作者簡介 陳紀臨 方曉嵐，香港著名美食評論家陳夢因的次子及兒媳，為文化食譜書作者、旅遊及飲食專欄作家夫妻檔，傳承陳家兩代的烹飪技巧和知識，對飲食文化不懈的探討和研究。 著有暢銷書：《99道正宗港味的粥粉麵飯》、《真味香港菜》、《在家做江浙菜》、《追源尋根客家菜》、《外婆家的潮州菜》、《天天吃海魚》、《回家吃飯》、《巧手精工順德菜》、《請客吃飯》等。
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