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目录

槟城嘉应会馆会长前言 Kar Yin Fee Kon President’s Foreword 6
编者编后话 Editor’s Epilogue 7

作者简介 Author Introduction 8
备注 Notes 9

■ 梅县风味 50款 （梅县区+梅江区） 50 types of Meixian, Meijiang flavor
1. 红焖肉 Red-Braised Pork 12
2. 梅菜扣肉 Steamed Pork Belly with Preserved Mustard Greens 14
3. 水晶肉 Crystal Pork 16
4. 捶圆 Pounded Meat Balls 18
5. 五香圆蹄 Five-Spice Pork Knuckle 2 0
6. 虾米扣肉 Dried Shrimp Braised Pork 2 2
7. 咸菜炒猪肠 Stir-Fried Pork Intestines with Preserved Vegetables 24
8. 五指毛桃蒸猪脚 Five-Fingered Peach Root Steamed Pork Trotter 26
9. 卤猪头皮 Braised Pork Head Skin 28
10. 开锅肉丸 Steamed Pork Meatballs 30
11. 红烧酿豆腐 Braised Stuffed Tofu 32
12. 酿卵 Stuffed Eggs 34
13. 猪肚煲鸡 Chicken Stewed in Pork Stomach 36
14. 猪红煲 Braised Pig Blood 38
15. 青榄粉肺汤 Green Olive and Pork Lung Soup 40
16. 姜油鸡 Ginger Oil Chicken 42
17. 炒鸡球 Stir-Fried Chicken Balls 44
18. 娘酒焗鸡 Braised Chicken with Brewed Rice Wine Dregs 46
19. 五香鸭 Five-Spice Duck 48
20. 西洋参炖水鸭 Stewed Duck with American Ginseng 50
21. 鲩丸 Grass Carp Fish Balls 52
22. 醋溜鱼 Sweet and Sour Fish 54
23. 烧鲤 Braised Carp 56
24. 红烧海参 Braised Sea Cucumber 58
25. 土芹炒干鱿鱼 Stir-Fried Dried Squid with Local Celery 60
26. 腊肉蒸甜鱼干 Steamed Sweet Dried Fish with preserved Pork (la rou) 62
27. 炸河虾沙钻 Fried River Shrimp and Small Fish 64
28. 菜脯黄溪角汤 Preserved Radish and Yellow Catfish Soup 66
29. 鱼肠羹 Fish Intestine Soup 68
30. 鲮鱼豆腐花 Steamed Tofu Pudding with Dace Fish 70
31. 苦脉炒黄鳝 Stir-Fried Eel with Bitter Stems 72
32. 金不换炒香螺 Stir-Fried Sea Snails with Thai Basil 74
33. 糟水炒牛百叶 Stir-fried Beef Tripe with Wine Dregs 76
34. 咸菜蒸牛腩 Steamed Beef Brisket with Pickled Vegetables 78