品嘗失傳的經典燒味珍餚
陳師傅對福建家鄉菜有一種情義結，保留上一代製作福建美食的精髓，融入燒味元素創新風味，包括肉鬆炸薯棗、閩南五香雞卷等。介紹多款懷舊菜式，如富貴雞、狗仔鴨、翠盞金錢雞等，附上典故介紹，承傳上一輩的手藝，加添新派元素，讓讀者耳目一新，善用家裡的廚具便可做出失傳的懷舊燒味。
利用製作燒臘的技巧（燒、臘、滷、燻），炮製約40款特色冷盤、小吃、海鮮及宴客食譜，提出烹調時的重點技巧，令讀者清楚明瞭，容易掌握及實踐。
燒味．傳承滋味（中英對照）
內容描述
目錄大綱
常用燒味醬汁 Common Sauces Used in Barbecue Meats
認識燒味工具 Common Utensils for Barbecue Meats
特色冷盤 Cold appetizers
話梅花雕醉鴿 Drunken Squab in Shaoxing Wine with Dried Plums
捧捧雞 Bang Bang Chicken
老醋蒜香瓜 Pickled Cucumber in Aged Vinegar and Garlic Dressing
爽脆酸子薑 Pickled Young Ginger
冰鎮鮮鮑魚 Chilled Marinated Abalones
山葵醬手撕雞 Hand-shredded Chicken Dressed in Wasabi Sauce
懷舊千層峯 Thousand-layer Pork Ear Terrine
惹味小食 Snacks
肉鬆炸薯棗 Deep-fried Sweet Potato Balls with Pork Floss Filling
五香豬肉乾 Honey-glazed Pork Jerky
果王燒雞翼 Grilled Chicken Wings Stuffed with Durian and Cheese
紅粉燒豬頸肉 Paprika Scented Grilled Pork Cheek
蜂巢脆豆腐 Crispy Honeycomb Tofu
花枝炸大腸 Deep-fried Pork Intestines Stuffed with Minced Cuttlefish
閩南五香雞卷 Five-spice Pork Roll in Minnan Style
鮑汁燜鳳爪 Chicken Feet Braised in Abalone Sauce
蠔仔芋圓 Taro Balls in Baby Oyster Soup
懷舊燒味 Barbecue meat
富貴雞 Beggar’s Chicken (Roast Chicken in Salt Crust)（video教學）
翠盞金錢雞 Grilled Chicken Liver and Pork Medallions
薑母鴨 Ginger Duck Soup
深井脆皮燒鵝 Crispy Roast Goose in Shum Tseng Style
甜醋雞 Marinated Chicken in Sweet Vinegar Sauce
狗仔鴨 Doggie Duck Pot
芋泥缽仔鵝 Braised Goose with Mashed Taro in Earthenware Bowl
串串麻辣燙 Spicy Hot Pot in Sichuan Style
滋味海鮮 Seafood
蟲草花響螺球 Cabbage Rolls Filled with Conch and Cordyceps Flowers in Soup
川汁雞煲蟹 Chicken and Crab Hot Pot in Sichuan Style
鴛鴦醬焗扇貝 Grilled Scallops in Duo Sauces
黑蒜汁銀鱈魚 Pan-fried Black Cod in Black Garlic Sauce
玫瑰煙䱽魚 Smoked Rose-scented Pomfret
蜑家海鮮泡飯珠 Fisherman’s Rice Balls in Seafood Soup
回鍋醬蒸蟶子 Steamed Razor Clams with Twice-cooked Sauce
甘筍汁紫蘇象拔蚌 Geoduck in Perilla Carrot Puree
歡聚宴客 Banquet cuisines
雙色米脆豬 Roast Suckling Pig Stuffed with Bi-colour Glutinous Rice（video教學）
茄子香魚 Deep-fried Grouper with Eggplant Filling
脆皮芝麻雞 Crispy Sesame Chicken
龍井薰脆鴿 Deep-fried Smoky Squabs Scented with Longjing and Chrysanthemums
鳳城四寶紮 Grilled Cabbage Rolls with Four-treasure Filling
牛骨茶 Beef Bak Kut Teh (Beef Bone Herbal Soup)
欖角燒花腩 Grilled Pork Belly in Preserved Black Olive Sauce
金銀羅漢肚 Marinated Stuffed Pork Tripe（video教學）
英文版食譜 Recipes in English
作者介紹
作者簡介
陳永瀚
曾於西苑酒家、深井燒鵝海鮮酒家、利苑酒家、陶源酒家、翠園、翠玉軒及太平洋會等食肆任職，在不同風格的食肆工作，累積了豐富的烹飪知識，而且勇於創新。近年擔任餐飲顧問公司及教室之導師，並編撰多本燒味食譜，其中《燒味．滷水．小吃》更榮獲Gourmand World Cookbook Awards香港最佳燒烤食譜及香港最佳肉類食譜。
