Title (English)	:	Pun-choi and Dried Seafood Cooking COURSE
Title (Chinese)	:	盆菜製作教程
ISBN	:	9621429188
Author / Translator	:	Kitty Choi / Tracy Ip
Publisher / Pub. Date	:	Wan Li Book / 2004/12
Pages / Size	:	144 Pages / 170 mm (W) x 230 mm (H)
Binding / Printing	:	Paperback / Colour
Language	:	English / Traditional Chinese
Series	:	The Essential Kitchen

本書簡介 本書介紹五款時令盆菜，包括客家盆菜、京滬盆菜、家鄉盆菜、潮式盆菜和素食盆菜，更備有30種海味及鮑參翅肚食譜。除食譜外，本書亦為讀者提供盆菜的由來及典故，更有常用海味簡介，使讀者對海味的選購及烹調方法有更深的認識。一年將盡，想為家人預備特色團圓菜餚，必不能錯過這本秋冬必備食譜。

Contents

03 Preface
07 About Chinese Pun-choi
     Story of Pun-choi
     Ingredients and Sauces of Traditional Pun-choi
Hakka Pun-choi
10 Salted Chicken
12 Fried Prawns with Soy Sauce
14 Braised Pork with Preserved Cabbage
16 Stewed Dried Squid and Pork Skin with Radish
18 Braised Dried Oysters with Mushrooms
20 Hakka Stuffed Deep-fried Beancurd Puffs
22 Shanghaiese Pun-choi
24 Salted Duck with Camomile Sauce
26 Deep-fried Spicy Fish Fillets
28 Suzhou Braised Pork
30 Stewed Fried Gelatin Dough with Mushrooms
32 Yangzhou Stewed Meatballs
34 Fried Prawns
36 Hometown Pun-choi
38 Rosy Chicken
40 Spicy Prawns with Garlie
42 Braised Sea Cucumbers with Mushrooms
44 Braised Dried Scallops with Chestnuts
46 Stewed Fish Balls with Pork Skin and Radish
48 Braised Pork with Beancurd Sticks
Chiuchow Pun-choi
52 Deep-fried Crabmeat Balls
54 Deep-fried Goose Meat
56 Stewed Pork with Mustard
58 Braised Sea Cucumbers with Satay Sauce
60 Chiuchow Spicy Appertiser Combo (beancurd,duck gizzard  and cuttlefish)
62 Braised Eel with Salted Cabbage
Vegetarian Pun-choi
66 Sweet and Sour Vegetarian Sparerilbs
68 Deep-fried Beancurd Sheets with Seaweeds
70 Fried Vegetarian Squids with Fermented Black Beans
72 Braised Vegetarian Meat with Mushrooms
74 Stewed Vegetarian Pork with Dry-fried Gelatin Doughs
76 Braised Stuffed Hairy Gourd with Mixed Vegetables

Introduction of Dried Seafood Produce
Abalone.Sea Cucumber.Shark's Fin.Fish Bladder
Dried Seafood Produce
88 Braised Abalone with Oyster Sauce
90 Fresh Abalone Soup with Chinese Herbs
92 Braised Abalone with Zhusheng with Angled Luffa
94 Braised Abalone with Mushrooms and Pomelo Zest
96 Beef Rolls with Abalone and Taro
98 Braised Sea Cucumbers
100 Sauteed Sea Cucumbers with Frogs
102 Braised Sea Cucumbers with Oyster Sauce
104 Sour and Spicy Soup with Shark's Fins and sea Cucumbers
106 Spicy Dumplings With Shrimp and Shark's Fin
108 Shark's Fin and Crab Soup
110 Stewed Shark's Fin with Ham and Winter Melon
112 Braised Fish Maw Soup
114 Braised Duck Feet with Dried Fish Bladder
116 Fish Maw Soup with Crabmeat
118 Braised Fish Maw with Fish Fillet
Preserved Seafood Category
120 Dried Scallop Soup with Carrot and Spinach
122 Fish Soup with Dried Scallop and Mustard
124 Baked Stuffed Crabs with Dried Scallops and Egg White
126 Braised Dried Oyied Rolls
128 Deep-fried Cuttlefish Balls
130 Egg Puffs with Minced Dried Oysters
132 Braised Pork with Dried Oysters
134 Braised Pork with Fish and Dried Mussles
136 Braised Beancurd with Salted Egg Yolk
138 Sauteed Dried Prawns with Cucumbers
140 Braised Stuffed Zhusheng with Mustard
142 Sauteed Dried Squids with Mixed Vegetables