上海本帮菜

第一章
『本帮风味』的由来..............................................1
“下饭”的“小菜”才是好菜............................................... 3
“浓油赤酱”的由来................................................................ 9
因为“客帮”，所以“本帮”..........................................15
“洋气”而不“洋盘”..........................................................21
“简约”而不“简单”..........................................................29
“学习”而不“抄袭”..........................................................35
第二章
本帮技艺的『花头经』......................................41
“烧”的“花头经”..............................................................43
“糟醉”的“花头经”..........................................................55
“炒”的“花头经”..............................................................67
调味的“花头经”................................................................75
第三章
本帮经典菜『葵花宝典』................................81
本帮经典凉菜...................................................................83
四喜烤麸............................................................................85
本帮熏鱼............................................................................89
糖醋小排............................................................................93
虾籽白切肉........................................................................97
醉鸡...................................................................................101
本帮经典热菜.................................................................105
虾籽大乌参......................................................................107
八宝鸭..............................................................................111
红烧肉..............................................................................117
红烧河鳗..........................................................................121
红烧圈子..........................................................................125
油爆虾..............................................................................129
八宝辣酱..........................................................................133
下巴划水..........................................................................137
青鱼秃肺..........................................................................141
清炒鳝糊..........................................................................145
油酱毛蟹..........................................................................149
蟹粉豆腐..........................................................................153
清炒蟹黄油......................................................................157
糟煎青鱼..........................................................................161
黄浆...................................................................................165
走油蹄膀..........................................................................169
椒盐排骨..........................................................................173
扣三丝..............................................................................177
腌笃鲜..............................................................................181
糟钵头..............................................................................185
糟香大鱼头......................................................................189