本書簡介 衛志華先後執掌三藩巿翠亨村茶寮的總廚，及三藩巿東海海鮮酒家的飲食總監，曾接受正統中西廚訓練，是紅褲子出身的掌廚人。 這本書結集作者三十多年的入廚經驗和菜式，毫無保留地獻給讀者，所以書中每一款菜式製作步驟，除文字介紹，還有詳細圖片配合，令讀者更有現場感，易於掌握箇中烹飪技巧。分享精美菜式之餘，有作者在美國星島日報飲食專欄的多篇文章作為各菜式的前奏，介紹多款酒樓菜式、運作和經營模式等。各菜式以短篇的酒樓軼事趣聞作結局，提供烹飪技巧和心得。 本書不容錯過的菜式有 "乾燒排翅"、"乾炒牛河"、 "小焗爐焗製的叉燒"、 "太史蛇羹"及"盆菜"等。

Contents

SECRET IN KITCHEN
FOREWORD	004
PREFACE	007
1. Shopping Fun at the Ferry Plaza Farmer's Market	012
(Clay Pot of Salmon Head & Bitter Melon in Black Bean Sauce)
2. Secrets of Soup Making from the Western Chefs	018
(Tomatoes and Vegetables Soup)
3. The Three Tiers of Cantonese Soup Base	024
(Fish Soup with Preserved Eggs & Chinese Parsley)
4. Mother's Old Family Recipes-the Tonifying and Nourishing Slow-cooked Soup	030
(Dace Soup with kudzu & Small Red Beans)
5. Some Thoughts on " Organs Nourishing Organs" Soup	036
(Pig Tail Soup with Peanuts & Duzhong)
6. The Importance of Accurate Proportion (Vegetarians' Perfect Dish)	042
7. Beyond Braised and Clear Soup Shark's Fins (Braised Whole Shark's Fin)	048
8. An Essoy on Steaming Fresh Fish (Steamed Striped Bass with Salted Lemon)	054
9. Country-style Recipes for Pork Cheek	060
(Steamed Tofu with Pork Cheek & Shrimp Paste)
10. The Legend of Flat Rice Noodle from White Cloud Mountain	066
(Stir-fried Rice Noodles with Beef)
11. Stir-frying Rice Vermicelli is All About Technique	072
(Stir-fried Rice Vermicelli with Trio of Mushrooms)
12. Fond Memory of Macau's "Tuo Di Char Xiao" (Barbecue Port Roasted in Small Oven)	078
ABOUT CHINESE RESTAURANT
1. The Hard Road To Be A Chef (Soup Rice with Duck & Dried Tangerine Peel)	086
2. Operation Of Shaowei (Grill) Department In Chinese Restaurants	092
(Barbecued Whole Squab)
3. Learning Different Skills From Different Mentors	098
(Baked Dungeness Crab with Herb & Butter)
4. Remembrances on the Master Banquet Sales Managers (Stewed Catfish with Garlic)	104
5. Stories from Master Chef "God of Epicure" (Country-styled Taro Pancake)	110
6. The Contributions of Tai shi Gong to Cantonese Cuisine	116
(Snake Soup with Assorted Meat)
7. The Difference between Hong kong and American Wedding Banquet Dishes	122
(Warm Jumbo Prawn Salad with Glazed Walnuts)
8. Dongjiang Poached Chicken with Salt (Dongjiang Poached Salted Chicken)	128
9. Brithday Specialties - Long Life E-Fu Noodles	134
(Braised Enoki Mushroom and Shrimp Roe E-Fu Noodles)
10. New Year Dinner with the Whole Family (Turnip Pudding with Preserved Meat)	140
11. The many choices from the New Year Menu (Lucky in Four Seasons Sweet Soup)	146
12. The Wedding Pastries and the "All In One Wooden Platter - Pun choi" from	152
Da Yung Hua Restaurant at Yuen-Long ("Pun Choi" Platter)
APPENDIX	158
ACKNOWLEDGEMENT	160