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本書的主題是宴席菜、合菜菜餚的菜單規劃設計，這本書所涵蓋的內容，對您的烹飪技藝，可以說是一項綜合測驗，也是提升您整合能力一種很好的訓。
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合菜A（2~3人） COMBO A (2~3PERSONS)
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宮保雞丁 GONG-BAO CHICKEN
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芹心鮮魷 CELERY WITH SQUID
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蟹肉絲瓜 CRAB MEAT WITH LOOFH
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金針三絲湯 DAY LILY WITH MEAT SOUP
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合菜B（2~3人） COMBO B (2~3PERSONS)
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蔭司炒鮮蚵 STIR FRIED OYSTER WITH BLACK BEAN
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雙椒雞脯 TWO PEPPERS WITH CHICKEN
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雙菇蘆筍TWO MUSHROOMS WITH ASPARAGUS
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鮭魚味噌湯SALMON IN MISO SOUP
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合菜A（3~4人） COMBO A (3~4PERSONS)
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蠔油鴨脯 DUCK WITH OYSTER SAUCE
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麻辣田雞 SPICY FROG
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芙蓉蝦仁 EGG FOO-YOUNG SHRIMP
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猴菇芥蘭 MUSHROOM WITH CHINESE KALE
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蘿蔔排骨湯 RADISH AND RIBS IN SOUP
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合菜B（3~4人） COMBO B (3~4PERSONS)
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東安雞柳 DONG-AN CHICKEN STRIPS
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蒜苗臘肉 STIP FRIED CURED MEAT WITH LEEK
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熊掌豆腐 BEAR'S PAW ROFU
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糖醋魚球 SWEET AND SOUR FISH BALLS
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薑絲蛤蜊湯 CLAM WITH GINGER SOUP
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合菜（4~5人） COMBO (4~5PERSONS)
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鼓椒排骨 SPICY SPARERIBS WITH BLACK BEAN
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五味花枝 SPICY CUTTLEEISH
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清蒸加州鱸魚 STEAMED CALIFORNIAN PERCH
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紅燒豆腐 BRAISED ROFU
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柳松菇菜心 MUSHROOM AND BABY BOK CHOY
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什錦冬瓜湯 ASSORTED WINTERMELON SOUP
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合菜（5~6人） COMBO (5~6PERSONS)
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蔥爆牛肉絲 SAUTEED BEEF WITH SCALLION
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茄汁蝦仁 SHRIMP IN TOMATO SAUCE
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回鍋肉片 DOUBLE-COOKED PORK
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豆豉蒸尼羅魚 STEAMED FISH WITH BLACK DEAN
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蟹肉芽白 CRAB MEAT WITH CABBAGE
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魚香茄子 EGGPLANT WITH HOT SAUCE
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榨菜肉絲湯 PORK AND MUSTARK GREEN SOUP
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宴席B（8~10人） BANQUET A (8~10 PERSONS)
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花式三拼 ASSORTED PLATTER
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香脆腰果 CRISPY SUGAR CASHEWS
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脆皮肥腸 CRISPY PORK INTESTINES
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薑絲透抽 SQUID WITH GINGER
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大燴烏參 SEA CUCUMBER WITH TREASURES
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翡翠鮮貝 SCALLOP WITH VEGETABLE
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蒜泥蒸活蝦 STEAMED SHRIMP WITH GRLIC
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黑胡椒牛柳 BEEF WITH BLACK PEPPER
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紅燒迦納黃魚 BRAISED RED SEA BREAM
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彩虹芥菜心 RAINBOW MUSTARK GREEN
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冬蟲土雞湯 CHICKEN WITH CHINESE HERB SOUP
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宴席B（8~10人） BANQUET B(8~10PERSONS)
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花式三拼 ASSORTED PLATTER
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椒鹽田雞 PEPPEP SALT FROG
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麻辣蟹肉 SPICY CRAB MEAT
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蒸冬菇塔 SHRIMP BALL ON MUSHROOM
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一品刺參 STUFFED SEA CUCUMBER
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鴛鴦活蝦 TWO TASTES OF SHRIMP
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蓮藕排骨湯 LOTUS ROOT AND RIBS IN SOUP
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XO醬羊排 TWO TASTES OF DEEP FRIED CHICKEN
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雙味炸雞 TWO TASTES OF DEEP FRIED CHICKEN
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干貝蘿蔔球 SCALLOP WITH RADISH AND CARROT
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蒜子鯧魚 POMFRET SITH GARLIC SAUCE
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淮山西米露 CHINESE YAM WITH SAGO
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- 出版地 ： 臺灣
- 語言 ： 繁體中文
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