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李吉川老師以其多年教學之經驗，針對廚師考照、學生進修學習和在職進修等各界人士，提供最正統最扎實的廚藝技法，不僅能輕鬆上手，更習得烹調密技。
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合菜(4～5人)OMBO(4-5 PERSONS)
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鼓椒排骨SPICY SPARERIBS WITH BLACK BEAN
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五味花枝SPICY CUTTLEFISH
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清蒸加州鱸魚STEAMED CALIFORNIAN PERCH
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紅燒豆腐BRAISED TOFU
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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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宴席A(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 GARLIC
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黑胡椒牛柳BEEF WITH BLACK PEPPER
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紅燒迦納魚BRAISED RED SEA BREAM
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彩虹芥菜心RAINBOW MUSTARD 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(8～10 PERSONS)
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花式三拼ASSORTED PLATTER
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椒鹽田雞PEPPER 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MUTTON CHOP WITH XO SAUCE
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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 WITH 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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