作者:陳紀臨/方曉嵐
出版社:萬里機構出版有限公司
出版年:2017-7
定价:HKD138.00
ISBN:9789621464842
内容简介
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本書選擇了四十多道膾炙人口的杭州名菜,更特別介紹了不少有千年歷史的南宋時期的古杭州名菜,通過陳紀臨和方曉嵐獨特的解讀、詮釋和改良做法,使之適合普通家庭烹調,這是本書獨特之處。希望讀者能細讀本書及親自下廚,認識杭州菜,品嘗杭州菜,欣賞杭州菜。
目录
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禽類 Poultry
10 酒蒸雞 [ 南宋杭幫菜 ] Chicken Steamed in Wine
16 爐焙雞 [ 南宋杭幫菜 ] Braised Chicken
20 糟雞 [ 紹興菜 ] Chicken Marinated in Fermented Glutinous Rice
24 花雕乳鴿 [ 杭幫菜 ] Squabs in Wine
28 火朣神仙鴨 [ 杭幫菜 ] Braised Duck with Jinhua Ham Shank End
肉類 Meat
32 鱉蒸羊 [ 南宋杭幫菜 ] Steamed Softshell Turtle with Mutton
36 乾菜東坡肘子 [ 杭幫菜 ] Braised Pork Knuckle with Shaoxing Mustard Greens
40 土雞蛋百葉結燒肉 [ 杭幫菜 ] Stewed Pork Belly with Kontted Baiye and Ranch Eggs
44 火腿蠶豆 [ 杭幫菜 ] Stir Fried Broad Beans with Ham
48 東坡肉 [ 杭幫菜 ] Dongpo Pork
52 筍乾燜豬肉[ 杭幫菜 ] Braised Pork with Dried Bamboo Shoots
56 糖醋小排骨 [本幫,浙幫菜 ] Sweet and Sour Spareribs
60 酒香炙骨頭 [ 南宋杭幫菜 ] Wine Flavored Spareribs
64 醃篤鮮 [ 杭幫菜 ] Yanduxian Soup
水產 Fish & Shellfish
68 蜜汁鳳尾魚 [ 浙江菜 ] Deep Fried Grenadier Anchovies
72 燻鯧魚 [ 杭幫菜 ] Spiced Pomfret
76 蛤蜊汆鯽魚 [ 杭幫菜 ] Crucian Carp with Clams
80 酒蒸石首 [ 南宋杭幫菜 ] Steamed Corvina Fish in Wine
84 酒蒸糟青魚乾 [ 杭幫菜 ] Steamed Dried Black Carp
86 西湖醋魚 [ 南宋杭幫菜 ] Fish with Vinegar in West Lake Style
90 砂鍋魚頭豆腐 [ 杭幫菜 ] Fish Head with Tofu in a Casserole
94 龍井蝦仁 [ 杭幫菜 ] Shrimps with Longjing Tea
98 油爆蝦 [ 杭幫菜 ] Shrimps Sautéed in oil
102 三絲炒蟶子 [杭幫菜 ] Stir Fried Razor Clams
106 生爆鱔片 [杭幫菜 ] Stir Fried Eel Pieces
110 醬瓜炒田雞 [ 杭幫菜 ] Frogs with Pickles
114 蟹炒年糕 [ 杭幫菜] Stir Fried Glutinous Rice Sticks with Crab
118 蟹釀橙 [ 南宋杭幫菜 ] Stuffed Orange with Crab Meat
122 酒香螺 [ 南宋杭幫菜 ] Drunken Snails
蔬菜‧豆腐 Vegetables & Tofu
126 紅燉蘿蔔 [ 杭幫菜 ] Braised Turnips
130 火腿冬瓜夾 [ 浙江菜 ] Winter Melon with Ham
134 脆琅玕(薑汁萵苣)[ 南宋杭幫菜 ] Celtuce Salad
138 葱油蘿葡絲 [ 浙江農家菜 ] Shredded Turnip with Scallion Flavored Oil
140 醬烤花菜 [ 浙江農家菜 ] Stir Fried Cauliflower in Sauce
142 糟油茭白 [ 杭幫菜 ] Sautéed Water Bamboo with Fermented Glutinous Rice
146 炒豆腐鬆 [ 浙江農家菜 ] Stir Fried Diced Tofu
150 油燜春筍 [ 浙江農家菜 ] Sautéed Spring Bamboo Shoots
154 桂花白玉 [杭幫菜 ] Chinese Yam with Osmanthus
羹湯 Soup
156 蟹粉豆腐羹 [ 杭幫菜 ] Tofu Soup with Tomalley and Crab Meat
160 宋嫂魚羹 [ 南宋杭幫菜 ] Fish Soup Songsao Style
164 雞茸雪蛤 [ 杭幫菜 ] Hashima and Chicken Soup
168 玉糝羹 [ 南宋杭幫菜 ] Rice Soup with White Turnip
飯麵 Rice & Noodles
170 玉井飯 [ 南宋杭幫菜 ] Rice with Lotus Root and Seeds
172 雪菜黃魚煨麵 [ 杭幫菜 ] Noodles with Corvina Fish and Potherb Mustard
176 片兒川麵 [ 杭幫菜 ] Pianerchuan Noodles
甜品 Desserts
178 桂花鮮栗羹 [ 杭幫菜 ] Sweet Chestnut Soup with Osmanthus Flower
评论 ······
这本书从文字到内容都写得很正统,从渊源到做法一丝不苟。也恰恰要感谢这种正统,不动声色地对冲掉「杭州是美食荒漠」之类热搜话题的聒噪声浪,以及其背后的浮躁野心,才有可能令杭州菜得到正名。书中介绍的菜式大都是杭州人家常所食,过去在饭店中也颇能遇到,现在却只在高级餐厅或者很隐秘的深巷馆子里才有,因为什么样的需求就有什么样的市场,因为杭州变了,从人间天堂变成了投机者的天堂。20220707
这本书从文字到内容都写得很正统,从渊源到做法一丝不苟。也恰恰要感谢这种正统,不动声色地对冲掉「杭州是美食荒漠」之类热搜话题的聒噪声浪,以及其背后的浮躁野心,才有可能令杭州菜得到正名。书中介绍的菜式大都是杭州人家常所食,过去在饭店中也颇能遇到,现在却只在高级餐厅或者很隐秘的深巷馆子里才有,因为什么样的需求就有什么样的市场,因为杭州变了,从人间天堂变成了投机者的天堂。20220707
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