蔡洁仪中国美食之旅

出版时间：2011-6  出版社：电子工业出版社  作者：蔡洁仪  页数：160  
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内容概要

　　本书作者蔡洁仪是资深的饮食名家，书中辑录她多年来旅游中国寻找特色地方美食的心得，精挑了50多款独特美食，以图解制作形式，并附有烹饪贴士，传授读者中国各地的美食佳肴，及各种菜系的起源、特色等，可读性强。菜式图片精美，并附有详细操作步骤图，易于上手。

书籍目录

西安、兰州XI AN AND LANZHOU 6
　街头小吃STREET FOOD
　山东杂粮煎饼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
　豆腐脑Spicy Jellied Tofu 14
　豆腐包子Tofu Buns 16
　黄桂柿子饼Persimmon Cakes with Sweet Osmanthus 18
　西安葫芦头Xi An Assorted Meat in Stock 20
　西安泡馍Xi An Steamed Bread 22
　麻辣羊肉春卷Spicy Mutton Rolls 24
　岐山哨子面Qishan Noodle 26
　生煨鱿鱼丝Braised Shredded Squid 28
　兰州牛肉面Lanzhou Beef Noodle 30
　头盘 / 凉菜APPETIZERS / COLD DISHES
　酱香乳鸽Baby Pigeon with Soy Sauce 32
　香辣带鱼Hot and Spicy Belt Fish 34
　芝麻肉丝（兰州）Shredded Pork with Sesame Seed (Lanzhou) 36
　芥末毛肚Beef Tripe with Mustard Sauce 38
　橙汁瓜条Orange-flavoured Winter Melon 40
　炝五彩洋芋丝Shredded Colourful Potato 42
　关中凉肉Guanzhong Cold Cut 44
　凉拌黄瓜皮Spicy Cucumber Peel 46
　辣子肥肠Chili Pig＇s Colons 48
　凉拌蒜泥茄条Eggplant with Minced Garlic 50
　热菜HOT DISHES
　香煎粟米饼Pan-fried Chicken and Corn Cakes 52
　锅塌八宝桂鱼Stuffed Mandarin Fish with Minced Pork 54
　酒乡葡萄Fragrant Winter Melon Balls 56
　五色风沙虾Crispy Shrimps with Minced Garlic 58
　干锅梅辣酱猪手Spicy Pig Knuckles with Plums 60
　红烧牛尾Braised Ox Tail 62
　西红柿木耳煮丝瓜Stir-fried Luffa with Tomato and Cloud Fungi 64
　麻香蒜蓉豆酱鸡Sesame Garlic Chicken 66
　甜品DESSERTS
　八宝西瓜盅Sweet Soup in Water Melon 68
　玫瑰凉糕Rose Honey Pudding 70
上海、桂林SHANGHAI AND GUILIN 72
　千张夹肉（上海冷菜）Sandwiched Meat in Bean Curd Sheet (Shanghaiese Chilled
Dish) 74
　香酥鸭（上海热菜）Crispy Duck (Shanghaiese Hot Dish) 76
　牛油金沙粒（上海小吃）Buttered Corn (Shanghaiese Snack) 78
　爽脆鱼皮（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
　杭椒牛柳条（上海）Chili Beef Sticks (Shanghai) 86
　虾子锅塌豆腐（上海）Fried Tofu with Shrimp Roe (Shanghai) 88
　炒鳝糊（上海）Stir-fried Eel (Shanghai) 90
　罗汉乳香鸽（桂林）Stewed Baby Pigeon with Luo-Han-Guo (Guilin) 92
　锅烧啤酒香鱼（桂林）Braised Fish in Beer (Guilin) 94
　罗汉果塞肉（桂林）Stuffed Luo-Han-Guo with Meat (Guilin) 96
广东GUANGDONG 98
　珠海横琴HENGQIN, ZHUHAI
　南乳莲藕炆生蚝Braised Oysters and Lotus Root with Fermented Red Beancurd
100
　横琴蚝炆鸭Hengqin Braised Duck with Oysters 102
　金银蒜粉丝蚝Steamed Oysters with Cellophane Noodle 104
　蚝豉腊味饭Steamed Rice with Dried Oysters and Assorted Chinese Sausages
106
　沙姜走地鸡Steamed Chicken with Spicy Ginger 108
　江门、新会JIANGMEN ＆ XINHUI
　开平腐乳蒸豆角（江门）
　Steamed Green Beans with Fermented Beancurd (Jiangmen) 110
　黑芝麻苋菜头猪脊骨汤（江门）
　Pig Bone Soup with Black Sesame Seed and Chinese Spinach
(Jiangmen) 112
　甜水萝卜煮骨腩（江门）Braised Radish with Fish Belly (Jiangmen) 114
　桂鱼片蒸滑蛋（江门）Steamed Eggs with Fish Fillet (Jiangmen) 116
　苦瓜扣肥肠（江门）Braised Pig＇s Colons with Bitter Melon (Jiangmen)
118
　陈皮蒸鸡（新会）Steamed Chicken with Dried Tangerine Peel (Xinhui)
120
　陈皮榄豉酱田鸡蒸饭（新会）
　Steamed Rice with Frogs and Dried Tangerine Peel (Xinhui)
122
　果香陈皮骨（新会）Spare Ribs with Tangerine Peel (Xinhui) 124
　竹笙咸蛋黄煮苦瓜（新会）
　Poached Bitter Melon with Zhusheng and Salted Egg (Xinhui)
126
　荷塘芥蓝炒鱼腐（新会）Stir-fried Chinese Kale with Fish Omelette (Xinhui)
128
美食传奇与烹调窍门
Cuisine of Chinese Legend and Cooking Tips 130