傳承 - 城邦阅读花园


	頂級名廚誠意獻藝　　細嘗大師級中菜韻味　　為推動中餐業的發展及傳承中華飲食文化，香港中廚師協會聯袂46位中菜行政總廚破天荒協力籌辦此書，分享大師級的佳餚美饌，讓同業人士觀摩砥礪，使廚藝技術得以交流學習，也給讀者細意品嘗，領會名廚做菜的心思，傳承中國飲食的傳統手藝，為中餐飲食業的發展帶來積極性的貢獻。


	目錄香港中廚師協會002 推薦序一：方曉嵐003 推薦序二：陳成基 004 推薦序三：陳圖安 005 馬榮德 012 東方之珠 Pearl of the Orient 黃永強 016 懷舊鴨腳包 Traditional Duck Feet Rolls 何沛鏞 020 香煎雪蛤膏伴玉簪田雞腿 Pan-fried Hasma Patties with Frog Leg Skewers 劉振權 024 雞油花雕金腿蒸馬友 Steamed Fourfinger Threadfin with Chicken Fat, Shaoxing Wine and Ham 江肇祺 028 花樣年華 Flowery Ages Appetizer Platter 梁偉舜 032 香脆鮮蝦三文魚石榴果 Deep-fried Beggar's Purses with Shrimp and Salmon Filling 陸澤光 036 麼麼三文魚 Mo Mo Salmon Rolls 何偉成 040 桂花粉絲炒鮮蟹肉 Scrambled Egg with Crabmeat and Mung Bean Vermicelli 楊劍明 044 鮑魚焗釀牛油果 Baked Avocado Stuffed with Abalone 楊源益 048 蜜汁叉燒釀脫骨鱔 Deep-fried White Eel Stuffed with Honey-glazed Barbecue Pork 饒璧臣 052 玉麟魚躍逐金波 Goldfish Dumplings in Spinach Pond with Lobster and Sea Urchin 劉思佑 056 燒椒牡丹水晶蝦球 Peony Prawn in Grilled Red Bell Pepper Puree 羅克聲 060 松露法葱片皮雞Crispy Skin Chicken with Black Truffle and French Chives 陳啟德 064 辣子雞 Chongqing-style Fried Chicken Cubes with Chillies and Sichuan Peppercorns 黃浩初 068 脆皮牛肋骨 Braised Beef Short Ribs in Speciality Sauce 梁耀基 072 野菌上湯燴佛手瓜 Chayote Stuffed with Assorted Mushrooms 鄧家濠 076 杏仁濃湯煎花膠 Pan-fried Fish Maw Steaks in Chicken Almond Milk 黃永昌 080 嶺南精緻小品 A Trio of Lingnan Classics 黃隆滔 084 吉品滿華堂 Braised Yoshihama Abalones in Abalone Sauce 鄭國森 088 啫啫蒜香斑頭腩 Sizzling Grouper Head and Belly in Clay Pot 尹達剛 092 蹄筋燴刺參 Braised Spiny Sea Cucumber with Beef Sinew 周世韜 096 金錢玉透 Barbecue Pork Medallion Skewers 洪志光 100 薑葱蝦乾千層鮮蟹鉗 Crab Claws with Dried Prawns, Ginger and Spring Onion 陳啟漢 104 布袋和尚 Gluten Balls Stuffed with Assorted Mushrooms 李志偉 108 金湯蟹鉗酥豆腐 Crab Claws on Fried Tofu in Saffron Glaze 譚章亮 112 出水芙蓉 Steamed Pumpkin Egg Custard with Shrimp Glaze 陳國強 116 菌皇焗走地雞 Grilled Chicken Stuffed with Assorted Mushrooms 梁汝景 120 三葱三脆炒龍蝦球Stir-fried Lobster with Onion Trio and Crispy Rice 林鈺明 124 乾隆八寶鴨 Eight-treasure Duck 李漢華 128 太史五蛇羹Classic Snake Soup 莊港基 132 老菜脯半煎煮東星斑 Leopard Coral Grouper Fillet with Dried Radish 黃文杰 136 白雪龍皇炒麵 Lobster Fried Noodles with Creamy Scrambled Egg White 施超群 140 蜀香辣椒醬杜泊羊排 Dorper Lamb Chops in Sichuan Chilli Sauce 黃耀生 144 沙律煙鯧魚 Smoked Pomfret with Fruit Salad 葉志祥 148 蜜餞雲腿伴雞油菌炒田雞 Stir-fried Frog Meat with Chanterelles and Candied Yunnan Ham 談錫麟 152 摩利菌花蛤煎煮斑球 Braised Grouper Fillet with Clams and Morels 鄧浩宏 156 松本茸椰皇焗鮮蟹肉 Baked Crabmeat with Coconut and Matsumoto Mushrooms 陳智斌 160 乳香粉葛扣黑豚腩 Braised Iberico Pork Belly with Kudzu in Fermented Tarocurd Sauce 萬樹奇 164 天長地久 Deep-fried Pork Intestine Stuffed with Sweet Potato 何寶龍 168 麻辣千頁龍蝦 Lobster and Thousand-layer Tofu in Ma La Sauce 陳國偉 172 步步高陞 Pork Soft Palate with Duck Feet and Pigeon Eggs 葉振文 176 新會老陳皮黑醋骨 Braised Pork Ribs in Balsamic with Aged Tangerine Peel 鍾錦榮 180 溫室南瓜慢煮帶子 Sous-vide Scallops with Hothouse Pumpkin 李家鋌 184 羅望子甜醋紅燒肉配脆飯球 Braised Pork Belly in Tamarind Vinegar Sauce with Crispy Rice Balls 江建英 188 避風塘香辣蟹 Spicy Fried Crab in Typhoon Shelter Style 劉達峰 192 四色生肉卷 Tofu Skin Rolls with Four-coloured Beef Filling 索引 Index 207