粤厨宝典 砧板篇（升级版）

　　开篇语.................................1料头章........................5生姜.........................13......鲜沙姜......................16鲜沙姜块.....................17鲜沙姜米.....................17南姜........................17南姜米.......................17南姜块.......................17青葱........................18......京葱........................20京葱米......................20京葱丝......................20京葱榄......................20洋葱......................21......………………大料.........................75小料.................... ........75小炒料........................75红炆料........................75红烧料........................75红烧鱼皮料....................75炆野味料......................76红烧水鱼裙料.................. 76红烧缩骨鱼料..................76红烧鱼头料.....................76红炆鲩鱼料.....................76生炆料........................76生炆鳙鱼料....................77生炆海鲜料......................77炆猪手料.......................77“生炆”与“红炆”的区别........77生炒料...................... . 78生炒乌耳鳝料..................78油泡料..................... 78油泡虾仁料.....................78汤泡料........................79清汤料........................79清汤鱼肚料....................79炖料.........................79凤吞燕料......................79凤吞翅料......................79炖水鱼料......................79川料..........................80何谓“川”？....................80芙蓉料...................... . 80芙蓉鱼片料....................80芙蓉虾仁料....................80说芙蓉.....................81蚝油料...................... 81………………腌制章................. 107腌制的历史...................111说鲍鱼...................... . .119干晒鲍鱼.....................127?干鲍鱼......................130?鲜鲍鱼......................133腌冻鲍鱼.....................134说枧道碱...................135说象拔蚌...................137腌象拔蚌......................137挞扇贝球.....................138挞鱼春丸......................138腌响螺片......................139腌响螺仁......................139说虾............................140......挞龙虾丸..................... 150腌冻龙虾肉....................150说濑尿虾....................151挞濑尿虾丸...................153说鲮鱼...................... . .154挞鲮鱼滑...................... 155挞鲮鱼圆...................... .156挞爽口鱼青丸....................158挞鱼圆说明................ .......159挞鱼腐.................... .....160挞鱼鼓................... ......161蛋黄与蛋白..................162挞菊花鲮鱼球....................163挞东江鱼圆...................164挞鱼翅丸...................... . .164打杭州鱼圆......................164江苏鱼圆与广东鱼圆. . . . . . . .165打杭州鱼茸. . . . . . . . . . . . 167荆门鱼糕...................... .168挞鱼线...................... . .169擀鱼包...................... . .169说墨鱼.................... ..... 170挞墨鱼胶...................... .171………………刀工章..................... 287起全鸡...................... . . .291拆凤爪...................... . . .291起全鸭...................... . . .292拆鸭掌...................... . . .292话蛇.................... .... ......293拆蛇肉...................... . . .294抠蛇胆...................... . . .295说蛇胆.................... .... ....296剪蛇鞭...................... . . .296烹鱼花刀................... .... ...297让指刀法...................... . .297兰草刀法...................... . .298海鸥刀法...................... . .298十字刀法...................... . .298箭尾刀法...................... . .299牡丹刀法...................... . .299月牙刀法...................... . .300波浪刀法...................... . .300从字刀法...................... . .300箭嘴刀法...................... . .301......蟠龙刀法...................... . .304开屏刀法...................... . .304张嘴鲤鱼刀法. . . . . . . . . . ..305金毛狮子鱼刀法............... .....306飞燕全鱼刀法. . . . . . . . . . . 307八宝鱼刀法................. .......307说鱼生................. .... .......308………………劏宰章....................... 353劏黄猄................... .... ......357劏山猪仔.................... .... ...357劏猫.................... .... .......358劏狗...................... .. .......358劏兔.................. ...........359劏山羊................. ..........360羊肉除膻法................ .... ...360劏鸡................... ..........361走地鸡与饲料鸡. . . . . . . . . . .362......挤虾仁...................... . ..369拣虾要法................... .... ..370说水鱼（甲鱼）............. ........370劏水鱼（甲鱼）....................372水鱼与山瑞. . . . . . . . . . . . 373劏乌龟...................... . . .375劏蛇.................... .... .....375话白鳝.................... .... ....376劏白鳝（鳗鱼）....................377劏黄鳝...................... . . .378说鲟龙...................... ..... .378劏鲟龙.................... .......379说海胆.................... .......380劏海胆..................... .......382说生鱼...................... .....382劏生鱼..........................383劏鲫鱼.........................384………………名词章..................... 423鲁菜..........................424苏菜..........................424川菜..........................424清真菜..........................424谭家菜..........................425......佛跳墙..........................428食蛇..........................429鱼翅捞饭........................429主题索引........ .... ......493后记....... .... .... .......501

　　潘英俊，早年在广州著名饭店烧卤部工作，获香港“美食天王”、镛记酒家第二代传人甘键成指点，对烧卤有精深研究。此前曾著一套6册堪称粤菜工具书的“粤厨宝典丛书”（本次新出版的为升级版），广获业界口碑。现在从事食品工业化研究，对食品质感提出新的概念，为烹饪制作摆脱农业化作坊式旧理论建立新思维的专家。

　　《粤厨宝典 砧板篇（升级版）》编排图文并茂，趣味横生，突出粤菜材料的巧妙搭配和砧板的灵活使用，介绍各种料头的来源和精华之处，以及各种禽畜兽、水产海鲜的劏宰技法等相关知识。书中绝非仅是单纯讲述菜式的制作，而是既有古今菜式的延续，又有南北制作的对照，而且还把烹调的关键逐一归纳及对比，有些部分更是历来秘而不宣的配方，是目前不可多得的既有实用性又有资料性的工具书。