蔡潔儀中國美食之旅（簡體書）

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。

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美食傳奇與烹調竅門 Cuisine of Chinese Legend and Cooking Tips 130