中餐烹調理論與實務

家廚在以往的觀念中即為家奴，一語道出了在中華文化傳統的禮俗裡，廚師是沒有地位的。如今在這二十多年的時間，餐飲科系，無論是高中職或大專院校，如雨後春筍般的冒出來，而廚師從業界到了學界，原本可能是個不愛念書的中輟生，如今個個念到大學、碩士，甚至於考上博士。廚師的地位已是與往昔大不同了。
希望這本書能夠帶來的不是技術而已，而是將中國菜的特性、優劣、源由都能教的透徹清楚。而未來的競爭力是，飲食文化與廚德重於廚藝。

目 錄
鄭東波 序.................................i
陳貴凰 序................................ii
岳家青序................................iii
郭木炎- 北平菜
拌白菜心.................................6
菜心香芒盅.............................8
素拉皮春捲...........................10
蜇皮雞絲...............................12
蜇皮雞絲捲...........................14
醬牛肉...................................16
醬牛肉黃瓜捲.......................18
醬肘子...................................20
紅麴凍醬肘子.......................22
它似蜜...................................24
蜜羊番茄盅...........................26
抓炒蝦仁...............................28
木樨肉...................................30
九轉肥腸...............................32
紅麴汆丸子...........................34
爆漿養生丸子.......................36
乾火靠大蝦 ..............................38
山東海參...............................40
蔥燒刺參...............................42
牛蒡魚藏劍...........................44
蛤蟆鮑魚...............................46
南瓜蛤蟆鮑魚.......................48
糟火留魚片 ..............................50
蝦仁燒豆腐...........................52
福袋蝦仁豆腐.......................54
醬爆雞丁...............................56
茴香醬爆雞丁.......................58
掌上明珠...............................60
荷葉鴨子...............................62
腰果雞丁...............................64
脆米雞丁盅...........................66
鍋塌豆腐...............................68
雙子蝦豆腐...........................70
爆雙脆...................................72
鵲巢淋雙脆...........................74
打滷麵...................................76
炸醬麵...................................78
拔絲蘋果...............................80
炸醬三色麵...........................82
掌上秀明珠...........................84
陳嘉謨- 粵菜
XO 醬炒雙脆 ........................88
滑蛋炒牛肉...........................90
京都焗排骨...........................92
東江鑲豆腐...........................94
油泡生魚球...........................96
客家蒸蛋...............................98
炸紅糟肉.............................100
炸鳳尾蝦.............................102
草菇燉雞件.........................104
乾炒牛河粉.........................106
乾煎蝦碌.............................108
滑蛋炒蝦仁......................... 110
蜜汁小番茄......................... 112
蜜汁咕咾肉......................... 114
廣東燴飯............................. 116
潮州蠔煎............................. 118
蔭豉蚵.................................120
蟹黃乾蒸燒賣.....................122
鹽焗草蝦.............................124
湯泡魚生（泡）.................126
豉汁蒸魚雲（醬蒸）.........128
油淋去骨雞（淋）.............130
草菇炆雞件（燉）.............132
燜啤酒雞（燜）.................134
蜆蚧牛肉煲（煲）.............136
上湯焗草蝦（焗）.............138
香煎枇杷豆腐（軟煎）.....140
青蟹粉絲煲（煲）.............142
豉汁蒸排骨（醬蒸）.........144
煎鑲青紅椒（煎鑲）.........146
鴛鴦海鮮羹（羹）.............148
干貝鬆銀芽（鬆）.............150
白灼牛肉（白灼）.............152
水晶苦瓜（冰鎮）.............154
話梅漬蓮藕（漬）.............156
客家茄子（鑲炒）.............158
乾隆生菜包（軟炒）.........160
蔥薑撈麵（撈）.................162
星洲炒米粉（乾炒）.........164
芋頭扣排骨（扣）.............166
洪文發- 川菜
蒜泥豆魚.............................170
夫妻肺片.............................172
怪味雞塊.............................174
陳皮牛肉.............................176
紅油肚絲.............................178
四川泡菜.............................180
棒棒雞絲.............................182
宮保雞丁.............................184
大千子雞.............................186
麻婆豆腐.............................188
崩山豆腐.............................190
豆瓣黃魚.............................192
煙燻銀鯧.............................194
百花仙子.............................196
剁椒蒸魚頭.........................198
魚香肉絲.............................200
龍眼甜燒白.........................202
小籠粉蒸排骨.....................204
龍鳳肝膏.............................206
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v
Contents 回鍋肉.................................208
家常腸旺.............................210
酥炸板指.............................212
蒜泥白肉.............................214
樟茶肥鴨.............................216
乾燒明蝦.............................218
鍋粑三鮮.............................220
雞鬧海參.............................222
宮保熗蝦.............................224
水煮牛肉.............................226
乾煸牛肉絲.........................228
川味紅燒牛肉麵.................230
連鍋湯.................................232
魚香烘蛋.............................234
乾煸四季豆.........................236
魚香茄子.............................238
田園素燴.............................240
開水白菜.............................242
紅油抄手.............................245
擔擔麵.................................246
玫瑰鍋炸.............................248
吳松溓（傳統及現代）- 台菜
蝦捲.....................................252
雪人 ....................................254
仿瓜 ....................................256
似檳榔.................................258
裝殼.....................................260
彩脯煎蛋.............................262
紅蟳炊米糕.........................264
金莎瓜仔肉.........................266
塔香海瓜子.........................268
南瓜米粉炒.........................270
麻油炒腰花.........................272
鹹蜆.....................................274
豉汁爆蚵.............................276
鹽酥蝦卷.............................278
三杯雞佐三杯.....................280
五柳魚.................................282
小彌跳牆.............................284
王子蹄片.............................286
螺肉蒜濃湯.........................288
擔仔麵.................................290
酒香湯淋雞.........................292
安平炸蝦捲.........................294
蛋黃芋餅.............................296
五味九孔.............................298
金瓜炒米粉.........................300
蒜苗烏魚子.........................302
菜脯蛋.................................304
紅蟳炊米糕.........................306
蛋黃瓜仔炊肉.....................308
九層塔炒海瓜子.................310
麻油炒腰花.........................312
蔭鼓炒鮮蚵.........................314
鹽酥蝦.................................316
三杯雞.................................318
五柳魚.................................320
佛跳牆.................................322
滷豬腳.................................324
魷魚螺肉蒜.........................326
擔仔麵.................................328
燒酒雞.................................330
李阿樹江浙( 上海) 菜
扣三絲湯.............................334
豆乾絲炒牛肉絲.................336
無錫脆鱔.............................338
香菇烤麩.............................340
新風熗蟹.............................342
油燜春筍.............................344
素燒鵝.................................346
清炒蝦仁.............................348
寧式鱔糊.............................350
紅燒下巴.............................352
紅燒黃魚.............................354
銀絲蜇皮.............................356
紹興醉雞.............................358
西湖醋魚.............................360
宋嫂魚羹.............................362
蟹粉豆腐.............................364
大煮乾絲.............................366
乾炸響鈴.............................368
鏡箱豆腐.............................370
無錫排骨.............................372
紅燒獅子頭.........................374
東坡肉.................................376
荷葉粉蒸肉.........................378
紅燒圈子.............................380
醬爆櫻桃.............................382
栗子元菜.............................384
醬爆青蟹.............................386
雪菜百頁毛豆.....................388
紅燒素什錦.........................390
砂鍋芋艿鴨.........................392
砂鍋魚頭.............................394
砂鍋醃燉鮮.........................396
兩筋一湯.............................398
清湯魚丸.............................400
蔥火靠鯽魚 ............................402
鍋燒河鰻.............................404
清蒸牛腩.............................406
鎮江肴元蹄.........................408
蝦爆鱔片.............................410
八寶辣醬.............................412

• 作者： 李阿樹、吳松濂、洪文發、陳嘉膜、郭木炎、岳家青　編著
• 出版社： 華立圖書股份有限公司 出版日期：2012-10-01 ISBN/ISSN：9789577844484
• 語言：繁體中文 裝訂方式：平裝
• 類別： 中文書> 教育> 技職教育