上海本幫菜

第一章
『本幫風味』的由來..............................................1
“下飯”的“小菜”才是好菜............................................... 3
“濃油赤醬”的由來................................................................ 9
因為“客幫”，所以“本幫”..........................................15
“洋氣”而不“洋盤”..........................................................21
“簡約”而不“簡單”..........................................................29
“學(xué)習”而不“抄襲”..........................................................35
第二章
本幫技藝的『花頭經(jīng)』......................................41
“燒”的“花頭經(jīng)”..............................................................43
“糟醉”的“花頭經(jīng)”..........................................................55
“炒”的“花頭經(jīng)”..............................................................67
調(diào)味的“花頭經(jīng)”................................................................75
第三章
本幫經(jīng)典菜『葵花寶典』................................81
本幫經(jīng)典涼菜...................................................................83
四喜烤麩............................................................................85
本幫熏魚............................................................................89
糖醋小排............................................................................93
蝦籽白切肉........................................................................97
醉雞...................................................................................101
本幫經(jīng)典熱菜.................................................................105
蝦籽大烏參......................................................................107
八寶鴨..............................................................................111
紅燒肉..............................................................................117
紅燒河鰻..........................................................................121
紅燒圈子..........................................................................125
油爆蝦..............................................................................129
八寶辣醬..........................................................................133
下巴劃水..........................................................................137
青魚禿肺..........................................................................141
清炒鱔糊..........................................................................145
油醬毛蟹..........................................................................149
蟹粉豆腐..........................................................................153
清炒蟹黃油......................................................................157
糟煎青魚..........................................................................161
黃漿...................................................................................165
走油蹄膀..........................................................................169
椒鹽排骨..........................................................................173
扣三絲..............................................................................177
腌篤鮮..............................................................................181
糟缽頭..............................................................................185
糟香大魚頭......................................................................189