- 作 者：方任利莎编著
- 出 版 社：福州：福建科学技术出版社
- 出版年份：2002
- ISBN：7533520459
- 标注页数：60 页
- PDF页数：62 页
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雪菜肉蓉煮豆卜 Stewed Bean Curd Puffs with Meat Stuffing and Potherb Mustard 8
红酒煎牛肝 Shallow-fried Ox Liver with Red Wine 10
白鲫鱼煲佛手瓜汤 Crucian Carp Soup with Chayote 12
八角丝瓜烩骨髓 Simmered Beef Marrow with Angled Loofah 14
萝卜清煮牛腩 Stewed Flank Beef with Chinese Turnip 16
胡萝卜杏仁炖猪？汤 Stewed Pork Shank with Carrot and Apricot Kernels 18
夜香花蒸扇贝 Steamed Scallops with Night-fragrant Flowers 20
红烧桂花鱼 Stewed Mandarin Fish with Golden Lilies and Black Fungi 22
津白鸡汤 Chicken Soup with Tientsin Cabbage 24
鱼肚扒瓜脯 Stewed Fish Maw with Squash 26
猕猴桃咖喱鸡 Stewed Chicken Legs with Kiwi Fruit and Curry Powder 28
干贝蚝豉猪舌汤 Pig s Tongue Soup with Dried Scallops and Oysters 30
咸蛋黄炒中虾 Stir-fried Prawns with Salted Duck s Egg Yolk 32
煲仔无锡骨 Stewed Spare Ribs in a Casserole-Wuxi Style 34
香花菜猪肝汤 Pig s Liver Soup with Lean Pork and Mint Leaves 36
姜蓉原汁煎猪排 Shallow-fried Pork Steak with Minced Ginger 38
鲜虾煮丝瓜 Stewed Smooth Loofah with Prawns 40
腐竹银杏小肚汤 Pig s Bladder Soup with Bean Curd Sheets and Gingkoes 42
香茅鱼露肉蛋 Stewed Flank Pork with Eggs,Lemongrass and Fish Sauce 44
椰青肉蟹 Steamed Crab with Young Coconut Pulp 46
田鸡绿豆汤 Stewed Frogs with Pork Shank and Green Beans 48
鸡酱蒸白鳝片 Steamed White Eel with Chicken Paste 50
豆豉肉丁 Stir-fried Diced Pork with Preserved Black Beans 52
章鱼节瓜老火汤 Stewed Octopus Soup with Marrow 54
茄汁煎虾 Shallow-fried Shrimp Sections with Ketchup 56
辣炒皇帝苗 Stir-fried Asinasin(Sauropus and Rogynus)with Hot Broad Bean Paste 58
芥菜大鱼骨汤 Mud Carp Bone Soup with Mustard Green 60