一、圖書信息
作 者：蔡潔儀著
蔡潔儀中國美食之旅出 版 社：電子工業出版社
出版時間：2011-6-1
版 次：1
頁 數：160
字 數：144000
印刷時間：2011-5-31
開 本：16開
紙 張：膠版紙
印 次：1
I S B N：9787121131776
包 裝：平裝
二、內容簡介
本書作者蔡潔儀是資深的飲食名家，書中輯錄她多年來旅遊中國尋找特色地方美食的心得，精挑了50多款獨特美食，以圖解製作形式，並附有烹飪貼士，傳授讀者中國各地的美食佳肴，及各種菜系的起源、特色等，可讀性強。菜式圖片精美，並附有詳細操作步驟圖，易於上手。
三、目錄
西安、蘭州XI AN AND LANZHOU 6
街頭小吃STREET FOOD
山東雜糧煎餅Shandong Pancakes 8
菜盒子Stir-fried Crispy Cake Stuffed with Vegetable 10
烤羊肉串Muttonkebab12
小吃 / 主食SNACKS/ STAPLE FOOD
豆腐腦SpicyjelliedTofu 14
豆腐包子Tofu Buns 16
黃桂柿子餅Persimmon Cakes with Sweet Osmanthus 18
西安葫蘆頭Xi An Assorted Meat in Stock 20
西安泡饃Xi An Steamed Bread 22
麻辣羊肉春卷Spicy Mutton Rolls 24
岐山哨子面Qishan Noodle 26
生煨魷魚絲Braised Shredded Squid 28
蘭州牛肉麵Lanzhou Beef Noodle 30
頭盤 / 冷盤APPETIZERS / COLD DISHES
醬香乳鴿Baby Pigeon with Soy Sauce 32
香辣帶魚Hot and Spicy Belt Fish 34
芝麻肉絲（蘭州）Shredded Pork with Sesame Seed (Lanzhou) 36
芥末毛肚Beef Tripe with Mustard Sauce 38
橙汁瓜條Orange-flavoured Winter Melon 40
熗五彩洋芋絲Shredded Colourful Potato 42
關中涼肉Guanzhong Cold Cut 44
涼拌黃瓜皮Spicy Cucumber Peel 46
辣子肥腸Chili Pig's Colons 48
涼拌蒜泥茄條Eggplant with Minced Garlic 50
熱菜HOT DISHES
香煎粟米餅Pan-fried Chicken and Corn Cakes 52
鍋塌八寶桂魚Stuffed Mandarin Fish with Minced Pork 54
酒鄉葡萄Fragrant Winter Melon Balls 56
五色風沙蝦Crispy Shrimps with Minced Garlic 58
乾鍋梅辣醬豬手Spicy Pig Knuckles with Plums 60
紅燒牛尾Braised Ox Tail 62
西紅柿木耳煮絲瓜Stir-fried Luffa withtomatoand Cloud Fungi 64
麻香蒜蓉豆醬雞Sesame Garlic Chicken 66
甜品DESSERTS
八寶西瓜盅Sweet Soup in Water Melon 68
玫瑰涼糕Rose Honey Pudding 70
上海、桂林SHANGHAI AND GUILIN 72
千張夾肉（上海冷菜）sandwichedMeat in Bean Curd Sheet (Shanghaiese Chilled Dish) 74
香酥鴨（上海熱菜）Crispy Duck (Shanghaiese Hot Dish) 76
牛油金沙粒（上海小吃）Buttered Corn (Shanghaiese Snack) 78
爽脆魚皮（上海）Crispy Fish Skin (Shanghai) 80
蒜泥肉末茄子（上海）Eggplant with Minced Pork and Garlic (Shanghai) 82
爆炒腰花（上海）Stir-fried Pig Kidney (Shanghai) 84
杭椒牛柳條（上海）Chili Beef Sticks (Shanghai) 86
蝦子鍋塌豆腐（上海）Fried Tofu with Shrimp Roe (Shanghai) 88
炒鱔糊（上海）Stir-fried Eel (Shanghai) 90
羅漢乳香鴿（桂林）Stewed Baby Pigeon with Luo-Han-Guo (Guilin) 92
鍋燒啤酒香魚（桂林）Braised Fish in Beer (Guilin) 94
羅漢果塞肉（桂林）Stuffed Luo-Han-Guo with Meat (Guilin) 96
廣東GUANGDONG 98
珠海橫琴HENGQIN, ZHUHAI
南乳蓮藕炆生蚝Braised Oysters and Lotus Root with Fermented Red Beancurd 100
橫琴蚝炆鴨Hengqin Braised Duck with Oysters 102
金銀蒜冬粉蚝Steamed Oysters withcellophaneNoodle 104
蚝豉腊味飯Steamed Rice with Dried Oysters and Assorted Chinese Sausages 106
沙姜走地雞Steamed Chicken with Spicy Ginger 108
江門、新會JIANGMEN & XINHUI
開平腐乳蒸豆角（江門）
Steamed Green Beans with Fermented Beancurd (Jiangmen) 110
黑芝麻莧菜頭豬脊骨湯（江門）
Pig Bone Soup with Black Sesame Seed and Chinese Spinach (Jiangmen) 112
甜水蘿蔔煮骨腩（江門）Braised Radish with Fish Belly (Jiangmen) 114
桂魚片蒸滑蛋（江門）Steamed Eggs with Fish Fillet (Jiangmen) 116
苦瓜扣肥腸（江門）Braised Pig's Colons with Bitter Melon (Jiangmen) 118
陳皮蒸雞（新會）Steamed Chicken with Dried Tangerine Peel (Xinhui) 120
陳皮欖豉醬田雞蒸飯（新會）
Steamed Rice with Frogs and Dried Tangerine Peel (Xinhui) 122
果香陳皮骨（新會）Spare Ribs with Tangerine Peel (Xinhui) 124
竹笙鹹蛋黃煮苦瓜（新會）
Poached Bitter Melon with Zhusheng and Salted Egg (Xinhui) 126
荷塘芥藍炒魚腐（新會）Stir-fried Chinesekalewith Fishomelette(Xinhui) 128
美食傳奇與烹調竅門
Cuisine of Chinese Legend and Cooking Tips 130
