Title (English)	:	Special Chilli Dishes
Title (Chinese)	:	辣得好滋味
ISBN	:	962142447X
Author / Translator	:	Kitty Choi / Fan Yuk Pui 樊毓斐
Publisher / Pub. Date	:	Wan Li Book / 2003/7
Pages / Size	:	112 Pages / 143mm (W) × 210mm (H)
Binding / Printing	:	Paperback / Colour
Language	:	English / Traditional Chinese
Series	:	Modern Kitchen

本書簡介 辣味菜式開胃醒神，中國四川、湖南和東南亞等地的菜式尤以辛辣馳名。本書介紹多款辣味菜餚，以四種辣度分級，又詳細介紹各式辣椒、辣味來源、食療和解辣秘訣，讓你享受吃辣的樂趣

Contents

Preface	P. 4
Fish
Two Fish with Two Tastes	P. 14
Steamed Mud Carp ' s Heand with Chili	P. 16
Steamed Mandarin Fish Stir-fried Pork and Broad Beans	P. 18
Stir-fried Salmon Dices with Peanuts and Chili	P. 20
Spicy Simmered Grass Carp with Pickled Mustard Cabbage	P. 22
Deep-fried Eel with Vermicelli	P. 24
Braised Crucian Carp with Chili and Miso	P. 26
Green Chili Stuffed with Fish Meat and Shrimps	P. 28
Deep-fried Eels with Crispy Skin	P. 30
Deep-fried Lion Head Croaker with Flavoured lngredients	P. 32
Crustaceans
Typhoon Shelter Style Stir-fried Carb	P. 34
Stir-fried Shrimp with Mangoes and Chili	P. 36
Simmered Shrimp with Cornstarch Sheet in Casserole	P. 38
Stir-fried Crab with Fermented Broad Beans and Chili	P. 40
Steamed Abalones with Shaoxing Wine	P. 42
Sichuan Stir-fried Carb Dressed with Savory and Hot Sauce	P. 44
Meat
Beijing Style Deep-dried Lamb Rib Steaks	P. 46
Stir-fried Mutton with Beijing Spring Onion and Preserved Bean Curd Sauce	P. 48
Simmered Mutton Slices	P. 50
Stir-fried Beef with Dried Tangerine Peel	P. 52
Spareribs with Cumin	P. 54
Mao ' s Style Simmered Flank Pork	P. 56
Fish-flavored Pork Brisket	P. 58
Sour-hot Sauce	P. 60
Braised Short Ribs in Brown Sauce	P. 62
Braised Pork Ribs with Pineapple and Red Curry Paste	P. 64
Stir-fried korean Vermicelli with Beef	P. 66
Raviolis in Red Oill Sauce (Sichuan Style)	P. 68
Stir-fried Pig Kidney , Duck Kidneys and Ox Tripe	P. 70
Poultry
Cool Chicken with Pear ,  Yam Bean and Hot Paste	P. 72
Chicken and Potatoes with Hot Taste	P. 74
Steamed Chicken with Unique Flavor	P. 76
Stir-fried Chicken Dices with Chili	P. 78
Stir-fried Duck Tongues Soy Sauce	P. 80
Chilled Duck Webfeet Dressed with Kaoliang Spirt and Red Wine Lees	P. 82
Sweet and Sour Lopllipop-shaped Chicken Wings	P. 84
Baked Chicken Meat with Garlic , Teriyaki and Salad Dressing	P. 86
Stir-fried Duck Dices with Celery , French Beans and Black Pepper	P. 88
Simmered Chicken with Wood Fungi and Pastes	P. 90
Vegetables and Others
Young Cucumber Dressed with Seasonings	P. 92
Stir-fried Potato Shreds with Pickled Mustard Cabbage	P. 94
Xi ' an Style Thin Pies with Potato Fillings	P. 96
Stir-fried Broccoli with Preserved Bean Curd and Red Chili	P. 98
Stir-fried Bitter Cucumber with Assorted Materials	P. 100
Preserved Eggs with Green Chili	P. 102
Stir-fried Preserved Bean Curd Slices in Hot Sauce	P. 104
Crispy Bean Curd Seasoned with Spicy Salt	P. 106
Chilled Noodles Dressed with Savory and Hot Sauce	P. 108