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尋材賞味：自然美食
不一樣的廚師編寫不一樣的食譜，這書精挑了約40道佳餚，菜式圍繞中國著名的家常菜做主線，以閒話家常形式，約300~500字小品文說出菜後小故事作食譜開端，選取精緻中菜的食譜作深入解說，附以圖文示範，然後把該菜的最佳賞味時間和味道標準描述。在食譜結尾時還以淺白文字，利用科學解讀食材和烹調關係，讓讀者完全掌握成菜和味型的準則。若遇有特別食材，他會作簡握要介紹，令讀者更能掌握菜餚。。
- 推薦序
- 自序
- 求真探味的奄尖本色
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迷戀！畜肉裏油脂化在口內的豐盈和醇厚的感覺
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黑椒洋葱豬扒 Black Pepper and Roasted Onion Pork Chop
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麻婆豆腐Spicy Tofu
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客家釀豆腐 Hakka Tofu
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肉鬆茄子 Eggplant with Green Onion / Scallion and Minced Pork
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鹹魚煎肉餅 Pan-fried Pork Patties with Salted Fish
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南瓜炆排骨 Braised Pork Ribs with Pumpkin
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涼瓜炒牛肉 Stir-fried Beef with Bitter Melon
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香芒牛肉 Mango Beef
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葱爆羊片 Sautéed Lamb Slices with Scallion
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麵醬腩肉炆豆角 Braised Pork Belly with Chinese Bean and Soybean Paste
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馬蹄梅菜蒸肉餅 Steamed Minced Pork with Preserved Vegetable and Water Chestnut
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鎮江骨 Zhenjiang Spareribs
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煎釀番茄肉餅 Tomato Stuff ed with Pork
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菠蘿彩椒生炒骨 Sweet ＆ Sour Spareribs
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悸動！游魚甲貝的肥美鮮甜刺激舌頭上的味蕾起舞
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蠔油焗蟹 Baked Ginger and Scallion Crab with Oyster Sauce
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番茄紅衫魚 Golden Threadfi n Bream with Tomato
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蒜泥蒸青貝龍 Steamed Shrimp with Vermicelli and Garlic Paste
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薑葱焗金蠔 Braised Oyster with Ginger and Scallion
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砂鍋紅葱魚頭煲 Braised Fish Head with Red Onion in Casserole
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豉油皇蝦 Shrimp with Soy Sauce
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欖角蒸烏頭 Steamed Grey Mullet with Preserved Olive
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茄汁明蝦 Ketchup Shrimp
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焗魚腸 Braised Fish Intestine
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涼瓜炆䱽魚 Braised Pomfret with Bitter Melon
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豉椒炒蜆 Stir~fi red Clams with Black Bean Sauce
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銷魂？雞鴨鵝鴿如絲綢般的細嫩肉質令人瘋狂着迷
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家鄉荷葉蒸雞 Steamed Chicken in Lotus Leaf
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怪味雞 Yummy Chicken
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豆豉雞 Black Bean Chicken
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鮮檸軟雞 Lemon Chicken
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鹽水楓葉鴨 Salty Duck
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白切雞 Cantonese White Cut Chicken
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柱侯醬薯仔炆雞翼 Braised Chicken Wing and Potato with Chu Hou Sauce
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淮山杞子蒸田雞 Steamed Frog with Medlar Seed and Chinese Wild Yam
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柱侯醬炆楓葉鴨 Braised Duck with Chu Hou Sauce
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甦醒！翠綠爽甜的蔬菜喚醒了味覺細胞的澎湃熱情
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油燴鮮菌 Braised Fresh Mushroom with Oyster Sauce
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素生菜包 Lettuce Wrap with Vegetables
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金華火腿娃娃菜 Baby Chinese Cabbage with Jinhua Ham
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清炒雲耳藕片 Stir-fried Lotus Roots with Black Fungus
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魚湯浸津白 Chinese Cabbage with Fish Soup
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蒜茸油麥菜 Garlic Lettuce
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- 附錄
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