傳承

名人推薦：方曉嵐（飲食文化作家）、陳成基（資深粵菜名廚）、陳圖安（資深傳媒人）

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

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...