1廣東菜簡介 Introduction of Gungdong Cuisine...................PAGE_9
　　1.1彩鳳大拼盤 Phoenix-Shaped Cold Cuts Platter..............PAGE_12
　　1.2蔥油雞 Steamed Chicken with Green Onion..................PAGE_14
　　1.3雀巢雞丁 Stir-fried Chicken in Bird's Nest...............PAGE_16
　　1.4當紅脆皮雞 Crispy Chicken...................PAGE_ Gungdong Style
　　1.5金華玉樹雞 Jin-Hua Chicken...............................PAGE_20
　　1.6百花煎鳳翼 Stuffed Chicken Wings with Shrimp.............PAGE_22
　　1.7紅梅石榴雞 Flower Shaped Chicken.........................PAGE_24
　　1.8東江鹽焗雞 Salt-Roasted Chicken.............PAGE_ Gungdong Style
　　1.9糯米封鴨塊 Steamed Duck Pudding..........................PAGE_28
　　1.10香酥芋泥鴨 Mashed Taro on Crispy Duck...................PAGE_30
　　1.11生菜鴿鬆 Minced Pigeon..................................PAGE_32
　　1.12咕嚕肉 Sweet and Sour Pork..............................PAGE_34
　　1.13荔甫扣肉 Molded Pork.........................PAGE_ Gongxi Style
　　1.14京都排骨 Pork Spareribs......................PAGE_ Jingdu Style
　　1.15蜜汁叉燒肉 Barbecued Pork...............................PAGE_40
　　1.16豉汁排骨 Spareribs with Fermented Black Beans...........PAGE_42
　　1.17蠔油牛肉 Beef with Oyster Sauce.........................PAGE_44
　　1.18滑蛋牛肉 Sliced Beef with Scrambled Egg.................PAGE_46
　　1.19中式牛排 Beef Steak.........................PAGE_ Chinese Style
　　1.20炒鴛鴦牛柳 Two-Flavors Beef Strips in Bird's Nests......PAGE_50
　　1.21紅繞牛脯堡 Stewed Beef in Casserole.....................PAGE_52
　　1.22鹽焗中蝦 Salt-Roasted Shrimp............................PAGE_54
　　1.23生汁芝麻蝦 Crispy Prawn with Mayonnaise.................PAGE_56
　　1.24豉椒炒魚球 Fish Balls with Fermented Black Beans........PAGE_58
　　1.25煙燻鯧魚 Smoked Fish....................................PAGE_60
　　1.26清蒸游水魚 Steamed Live Fish...............PAGE_ Gungdong Style
　　1.27麒麟三夾魚 Tri-Colored Steamed Fish.....................PAGE_64
　　1.28蠔油鮑甫 Abalone with Oyster Sauce......................PAGE_66
　　1.29發財瑤柱甫 Mold Scallops with Hair-like Moss............PAGE_68
　　1.30琵琶豆腐 Pi-Pa Shaped Bean Curd Balls...................PAGE_70
　　1.31瓊山豆腐 Steamed Bean-Curd-liked Egg....................PAGE_72
　　1.32客家釀豆腐 Stuffed Bean Curd............................PAGE_74
　　1.33羅漢上素 Assorted Vegetarian Dish.......................PAGE_76
　　1.34蟹肉焗菜膽 Baked Chinese Cabbage with Crab Sauce........PAGE_78
　　1.35北姑扒雙蔬 Braised Tri-Colors Vegetables................PAGE_80
　　1.36雞絨粟米羹 Minced Chicken in Corn Soup..................PAGE_82
　　1.37什錦冬瓜盅 Assorted Meat Soup in Winter Melon...........PAGE_84
　　1.38三絲魚翅羹 Shark's Fin with Shredded Chicken............PAGE_86
　　1.39錦繡海鮮羹 Assorted Seafood Soup........................PAGE_88
　　1.40馬拉糕 Ma-La Cake.......................................PAGE_90
　　1.41臘味飯 Steamed Rice with Chinese Sausage................PAGE_92
　　1.42西米布丁 Baked Chinese Tapioca Pudding..................PAGE_94
　　1.43水晶鮮蝦餃 Shrimp Dumplings................PAGE_ Gungdong Style
　　1.44蠔油叉燒包 Barbecue Pork Pastries.......................PAGE_98
　　1.45椰絲糯米球 Glutinous Rice Balls with Coconut Flakes....PAGE_100
　2湖南菜簡介 Introduction of Hunan Cuisine....................PAGE_101
　　2.1東安雞 Dongan chicken...................................PAGE_102
　　2.2油淋子雞 Deep-fried chicken....................PAGE_ Hunan style
　　2.3紅燜雞三件 Stewed Chicken wings..........PAGE_ Legs and Gizzards
　　2.4芹菜鴨條 Roasted Duck strips with celery Salad..........PAGE_108
　　2.5脆皮八寶鴨 Crispy Duck with Assorted stuffing...........PAGE_110
　　2.6麻辣田雞 Stir-fried Frogs with Garlic sauce.............PAGE_112
　　2.7珍珠丸子 Pearl Balls....................................PAGE_114
　　2.8焦肉帶餅 Crispy Pork with Dan-Bing......................PAGE_116
　　2.9蒸臘味合 Steamed Assorted Smoked Meats..................PAGE_118
　　2.10貴妃牛肉 Braised Beef with Brown Sauce.................PAGE_120
　　2.11炒羊肚絲 Stir-fried Lamb Tripe.........................PAGE_122
　　2.12雙味蝦鬆 Two Flavors Minced shrimps....................PAGE_124
　　2.13蘭花大蝦 steamed Flower Shaped Prawns..................PAGE_126
　　2.14酸辣魷魚捲 Hot and sour squid Rolls....................PAGE_128
　　2.15金鈎魷魚絲 Shredded Squid with Pork....................PAGE_130
　　2.16鍋貼魚排 Deep-fried with Fish..........................PAGE_132
　　2.17生燻大黃魚 Smoked Yellow Croaker.......................PAGE_134
　　2.18豆豉辣椒蒸魚 Steamed Fish with Fermented Black Beans...PAGE_136
　　2.19大燴鮑片 Abalone with Assorted Vegetables..............PAGE_138
　　2.20干貝無黃蛋 Steamed Egg whites with scallop sauce.......PAGE_140
　　2.21烤素方 Deep-fried Vegetarian Meat......................PAGE_142
　　2.22香脆響鈴 Crispy Bells..................................PAGE_144
　　2.23四色湘蔬 Four Kinds of Braised vegetables..............PAGE_146
　　2.24雞羹魚翅 Shark's Fin Potage with Minced chicken........PAGE_148
　　2.25竹節鴿盅 Minced Pigeon Soup in Bamboo Cup..............PAGE_150
　　2.26湯泡魚生 Sliced Fish Soup.....................PAGE_ Hunan Style
　　2.27柴把鴨湯 Duck's Bundles Soup...........................PAGE_154
　　2.28干貝繡球湯 Meatballs Coated with Scallop Soup..........PAGE_156
　　2.29清蒸雞球湯 Mellowed Chicken Ball Soup..................PAGE_158
　　2.30酸辣湖南粉 Hot and Sour Rice Sheets Soup......PAGE_ Hunan style
　　2.31四生菊花鍋 Assorted Meats with chrysanthemum Fire Pot..PAGE_162
　　2.32連鍋羊肉 Braised Mutton in Casserole...................PAGE_164
　　2.33銀絲捲 Steamed Shredded Rolls..........................PAGE_166
　　2.34蘿蔔絲酥餅 Turnip Tarts................................PAGE_168
　　2.35棗泥小包 Rd Dates Pastry...............................PAGE_170

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