Title (English)	:	Chinese Regional Cooking : South & North
Title (Chinese)	:	中國南北家鄉菜
ISBN	:	9621409888
Author / Translator	:	Lisa Yam
Publisher / Pub. Date	:	Wan Li Book / 1995/7
Pages / Size	:	111 Pages / 215mm (W) × 285mm (H)
Binding / Printing	:	Hardcover / Colour
Language	:	English / Traditional Chinese/ Tagalog
Series	:	Lisa Yam's World of Cooking : Deluxe Edition

本書簡介 本書精選近九十款中國各地家鄉菜式，包括來自北京、四川、上海、台灣、潮州、客家、及廣東等地的特式菜餚。例如"宮保大蝦球"、"陳皮炒肉絲"、"西湖醋魚"、"三杯雞"、"潮式雙拼"、"東江扒釀豆腐"及"大豆芽炒魚鬆等。目錄附有簡介各菜餚的特色及製作竅妙，附錄則有選購物料要訣及烹飪技藝大披露。全部食譜有中、英、菲三種文字詳盡對照。

Contents

16  BRAISED HERRING 
17  BLANCHED SQUID WITH MUSTARD SAUCE
18  SAUTEED HOT PRAWNS
19  STEAMED EGGS WITH SEAFOOD 
20  FRIED ROAST DUCK CAKE 
21  STEWED CHICKEN IN CHRYSANTHEMUM STYLE 

22  BRAISED FISH HEAD
23  BRAISED CARP
24  SEAFOOD BASKETS WITH SWEET AND SOUR SAUCE
25  SAUTEED SHRIMPS IN SICHUAN SAUCE
26  HOT PRAWN AND ASSORTED DICES
27  SAUTEED FROGS IN SICHUAN STYLE
28  SHREDDED CHICKEN WITH SESAME SAUCE
29  FRIED DUCK WEB IN SZECHAUN STYLE
30  STIR-FRIED SHREDDED PORK WITH TANGER-INE PEEL
31  STEWED BEEF BRISKET IN SZECHUAN STYLE

32  STEWED LONG CABBAGES WITH SHARK ' S FILLET
33  BRAISED SILVER FISH
34  BRAISED GRASS CARP
35  STEAMED FRESH WATER FISH
36  STEWED CARP WITH VINEGAR
37  STEAMED YELLOW CROAKER WITH PRE-SERVED MUSK MELON
38  STEWED PORK AND EEL
39  FRIED PRAWINS WITH DRAGON WELL TEA
40  RICE CAKES WITH PRAWN AND SOYA BEANS
41  SAUTEED PRAWNS WITH BEANCURD LEAVES
42  WHITE SHRIMPS WITH BEANCURD
43  FRIED SOLENS IN SATAY SAUCE
44  STEWED CHICKEN WITH BAMBOO SHOOT
45  STEAMED SHANGHAI VEGETABLE PRESERVE WITH GHIGKEN
46  SHREDDED HAM , DRIED BEANCURD AND SHANGHAI VEGETABLES
47  GOURD RINGS WITH MEAT FILLING
48  MEAT BALLS IN POT
49  BRAISED MEAT WITH BAMBOO SHOOT
50  SAUTEED PORK WITH GREEN PEPPER AND WILD RICE STEM
51  DEEP FRIED MINCED PORK DUMPLINGS
52  STEWED PRIME RIBS
53  BRAISED SPRING ROLLS
54  LAMB JELLO
55  STEAMED BEANCURD WITH EGG
56  STEWED EGGS IN BLACK BEAN PASTE
57  EGG DUMPLINGS WITH MINCED PORK
58  STEAMED PORK BELLY WITH PRESERVED BEANCURD
59  BEANCURD SOUP WITH HAM
60  POT BEANCURD LEAF KNOTS
61  STUFFED GLUTENS
62  FRIED FRESH SOYA BEANS WITH GREEN SALTED VEGETABLES
AND BEANCURD LEAVES

63  SAUTEED BITTER MELON WITH WHITE BAIT AND BLACK BEAN
64  PRAWNS WITH CHINESE WINE
65  CLAMS IN GREEN GARLIC AND OYATER SAUCE
66  FRIED CAVIAR CAKES
67  TAIWANESE SQUID BALLS
68  BRAISED SQUID RINGS
69  MARINATED CHICKEN A LA MODE
70  ROASTED SPICY WINGS
71  SAUTEED MINCED PORK WITH DRIED SHRIMPS & BLACK MUSHROOMS
72  STEAMED SPARIBS
73  STEAM MEAT WITH EGG YOLKS

74  FISH BALL SOUP IN CHIU CHOW STYLE
75  CHIU CHOW PLATTER
76  FRIED CLAM WTH GREEN CHIVES STALK
77  FRIED SALTED PORK WITH GREEN CHIVES
78  STIR FRIED SHREDDED PORK IN CHIU CHOW STYLE
79  STIR FRIED MINCED LEAVES WITH PORK & GARLIC
80  STEWED INTESTINES WITH PRESERVED MUSTARO
81  SMOKED PIG ' S HEAD
82  STEAMED HASHED TARO WITH SQUASH

83  STEWED STUFFED BEANCURD
84  STEWED EEL ROLLS
85  SALTINE GIBLETS
86  STEWED BELLY PORK WITH PRESERVED VEGETABLES
87  FROGS IN RED LIQUOR SAUCE

88  STEAMED PERCH WITH SWEET CARAMBOLA
89  STEWED STUFFED DACE WITH TURNIP
90  STEWED MINCED FISH WITH EGGPLANT
91  FRIED FISH CAKE STRIPS WITH BEAN SPROUTS
92  STEWED FISH TAIL WITH BEANCURD PUFFS AND HAIRY GOURD
93  STEAMED PORK WITH CONPOY AND SALTED FISH
94  PRAWNS IN GARLIC AND TOMATO SAUCE
95  FRIED EGG DUMPLINGS
96  PHOENIX STUFFED CRABS
97  STEWED DUCK WEB BUNCHES
98  STEWED PIG ' S TAIL WITH LOTUS ROOT AND CHESTNUTS
99  BLANCHED BEEF BRISKET WITH HASHED GARLIC
100  STUFFED BEANCURD PUFFS WITH WINTER MELON
101  STEWED TARO WITH SHRIMP PASTE
102  FRIED DICED BEANS AND EGGS
103  STEWED VEGETABLE WITH PRESERVED FOOD