作者簡介
亞太區最高勳章 五星金鑽獎 Chef 路凱源(路路)
自高中時代便醉心於料理,鑽研烹飪近20年,特別擅長製作上海菜。曾任職於富饗園、梅龍鎮、紅豆食府、熊味小館、上海小吃店、鵬園、上海極品軒、遠東CAFÉ、留園等多家上海餐廳,現為「初芯初蒔」經典中式料理餐廳的行政主廚,以及厚德熟食鋪創辦人。
精湛的廚藝,不僅使他受邀擔任緯來綜合台《太太好吃經》的外景廚師,以及《廚娘香Q秀》的節目來賓,更讓他在2005年榮獲上海聯合烹飪協會理事的殊榮。他的手藝擄獲無數台灣饕客的味蕾,更征服刁嘴上海人的胃。
推薦序 | Foreword
就愛這味兒!包裹著傳統骨子的上海食尚 | 焦志方
懂上海菜之前,得先懂他的由來,
上海簡稱「滬」別稱「申」為什麼呢? | 梁幼祥
味之精緻,口不能言之 | 陳力榮
上海老味兒裡的新靈魂 | 張瑀庭
自序 | Preface
魂牽夢縈上海味兒
前言 | Introduction
舌尖上的上海風味,60道嚴選,拼湊出回味無窮的美味探索
Chapter1上海菜的烹調手法 Cook in Shanghai Home Style
1-1炒How to Sauté
1-2㸆 How to Braise
1-3燉How to Stew
1-4燻How to Smoke
1-5煨How to Simmer
1-6蒸How to Steam
Chapter2冷盤Cold Dish
2-1川耳紙片筍Black Fungus and Bamboo Shoots in Spicy Sauce
2-2牛角椒鑲肉Stewed Peppers Stuffed with Pork Filling
2-3鳳尾子魚Deep Fried Fish in Soy Sauce
2-4油爆蝦Sautéed Shrimps, Shanghai Style
2-5蔥燒鯽魚Braised Crucian Carp with Scallion
2-6杭州素鵝Braised Dried Tofu Stuffed with Shredded Vegetables
2-7揚州拌乾絲Sliced Tofu Salad , Yangzhou Style
2-8蝦油雞Boiled Chicken with Fish Sauce
2-9花雕醬醉蟹Liquor-Soaked Crabs
2-10千耳凍Shredded Pig Ear Jelly
2-11菜捲蜇絲Cabbage Roulade with Shredded Jellyfish
2-12新疆棗花Steamed Red Jujube
2-13滬式熏魚Smoked Fish, Shanghai Style
2-14醉四樣Liquor-Marinated Assorted Delicacies
Chapter3炒Sautéing
3-1水晶蝦仁Sautéed Shelled Shrimp
3-2乾燒大蝦Sautéed Shelled Shrimp in Chili Sauce
3-3韭黃鱔魚Sautéed Sliced Eel with Yellow Chives
3-4銀芽魚絲Sautéed Shredded Fish with Bean Sprouts
3-5鵲巢火丁豌豆Sautéed Green Peas with Ham in Fried Dough
3-6糯椒櫻蝦鮮茄Sautéed Eggplant with Pepper and Sakura Shrimps
3-7苦瓜山藥川耳Sautéed Bitter Gourd with Chinese Yam and Black Fungus
3-8菌菇牛柳條Sautéed Beef with Mushrooms
3-9蔥油拌麵Scallion Oil Noodles
Chapter4 㸆Braising
4-1上海菜飯Shanghai Dish With Vegetable Rice
4-2蔥燒蝦籽海參Sautéed Sea Cucumber with Shrimp Roe and Scallion
4-3蹄筋海參Braised Sea Cucumber with Pig Tendons
4-4本幫墨魚燒肉Stewed Cuttlefish with Pork, Shanghai Style
4-5栗子燒雞Braised Chicken with Chestnuts
4-6貴妃雞翅Deep-Fried Chicken Wings in Soy Sauce
4-7芋艿燒雞Braised Chicken Thighs with Taro
4-8開洋蒜苗燒豆腐Stewed Tofu with Garlic Sprouts
4-9八寶辣醬窩窩頭Spicy Eight Delicacies with Wotou
4-10蟹粉炒年糕Braised Shelled Crab with Rice Cake
4-11上海糖醋小排Sweet and Sour Spare Ribs
Chapter5燉Stewing
5-1東坡肉Dongpo Pork
5-2濃汁蹄花Stewed Pig Trotters with Lima Beans
5-3紅燒牛尾Braised Oxtails in Brown Sauce
5-4火腿白菜燉雞湯Chicken Soup Simmered with Chinese Cabbage and Ham
5-5茶樹菇栗子老鴨湯Duck Soup Simmered with Tea Tree Mushrooms and Chestnuts
Chapte6煨Simmering
6-1蘑菇燴菜心Braised Green Vegetables with Mushrooms
6-2蟹黃燒豆腐Braised Crab Roe and Tofu
6-3膏蟹大煮乾絲Stewed Crab with Dried Tofu
6-4黃魚煨麵Noodles Soup with Small Yellow Croakers
6-5嫩雞煨麵Noodles in Chicken Soup
6-6繡球菊花豆腐湯Chicken and Shredded Tofu Soup
6-7砂鍋魚頭湯Braised Fish Head in Casserole
6-8油燜春筍Sautéed Bamboo Shoots
Chapter7蒸Steaming
7-1清蒸臭豆腐Steamed Fermented Tofu
Chapter8經典上海老八樣Eight Local Dishes of Shanghai
8-1扣雞Steamed Chicken with Bean Sprouts
8-2扣三絲Steamed Three Delicacies
8-3扣走油肉Steamed Pork in Brown Sauce
8-4 扣蛋捲Steamed Egg Roll with Ground Pork Filling
8-5 鹹肉扣百頁Steamed Salted Pork with Bean Curd Sheets
8-6小蔥拌肉皮Steamed Pork Skin with Scallion Salad
8-7蒸三鮮湯Stewed Assorted Delicacies
8-8金針川耳燒黃魚Braised Yellow Croaker with Enoki Mushrooms
Chapter9點心Dessert
9-1西湖糖藕Steamed Lotus Root Stuffed with Glutinous Rice
9-2酒釀圓子Glutinous Rice Balls and Osmanthus in Fermented Rice Wine
9-3高力炸Shanghai Egg White Soufflé Balls with Red Bean Paste
9-4豆沙鍋餅Red Bean Paste Pancakes