Title (English)	:	Tasty Refreshments
Title (Chinese)	:	特色美食(精裝)
ISBN	:	9621414849
Author / Translator	:	Choi Lai Yung / Chan Kam Keung
Publisher / Pub. Date	:	Wan Li Book / 1998/8
Pages / Size	:	127 Pages / 140 mm (W) x 210 mm (H)
Binding / Printing	:	Hardcover / Colour
Language	:	English / Traditional Chinese
Series	:	珍藏本.家常菜系列

	Contents
3	Foreword
6	Information of Tasty Refreshment
	Poultry and Meats
8	Skewered Beef with Satay Sauce
10	Beef and Potato Balls
12	Beef Fillets with White Chrysanthemum Petals
14	Tea-flavoured Spareribs
16	Raviolis with Hotbed Chives
18	Duck Tongues with Fish Sauce
20	Prawn Flakes with Beef
22	Goose Paws in Wine
24	Chicken Wings with Chuhou Bean Paste
26	Pickled Chicken Pawns
28	Dumplings with roast Duck Fleshes
30	Deep-fried Quails with Lemon
32	Beef Pies in Oyster Sauce
34	Spiced Duck Gizzards
36	Marinated Goose Wings
38	Roast Duck Meat Tied with Noodles
40	Beef Tendons with Dried Tangerine Peel
	Aquatic Food
42	Shrimp Colloid on Sugar Cane
44	Green Oysters with Black Peppers
46	Spiced Filefish
48	Shrimps with Potato Puree
50	Squid Rolls with Chrysanthemum Petals
52	Stuffed Honey Peaches with Shrimps
54	Cuttlefish Cake with Walnuts
56	Laver Fish Rolls
58	Deep-fried Crabs
60	Fish Balls with Peanuts
62	Deep-fried Anchovy Fish
64	Skewered Prawns in Orange Flavour
66	Spiced Prawns
68	Stuffed Squids with Fruit
	Vegetables and Beancurd
70	Crystallized Chinese Water Chestnuts
72	Sweet & Crispy Cashew Nuts
74	Multi-coloured Apricot Puree
76	Stuffed Beancurd Puffs with Shrimp Fleshes
78	Fried Stuffed Beancurds
80	Stuffed Broccoil with Fish Colloid
82	Fried Stuffed Eggplants
84	Sweet, Crispy and Fragrant Apple Pancakes
86	Fried Potato Pancakes
88	Pig's Skin and Chinese Radish with Fish Sauce
90	Smoked Plum Cake
92	Chestnuts with Milk
94	Multi-flavoured Wheat Glutens
96	Crispy Dried Beancurd Sheet with Vegetables Rolls
98	Five-spiced Broad Beans
100	Honey Pop Lumps
102	Pickled Vegetables
104	Lotus Rhizome Dough with Preserved Chinese Sausage
106	Milk Pudding with Raisins
108	Spiced Pig's Blood with Vegetables
110	Stir-fried Instant Noodles
112	Fragrant Taro Rolls
114	Dumplings in Syrup
	Appendix
118	The spices commonly used
119	The Making of Spicing Sauce
120	The Making of Shrimp Colloid
122	The Making of Makerel Colloid
124	The Making of Mud Carp Colloid
126	The Making of Potato Puree