1.      裝備篇Getting Prepared

基本廚具Basic Cooking Utensils

14 食油和調味料Cooking Oil and Seasoning

22 香辣配料Spices and Aromatics

32 湯底Soup Base

38 怎樣熬上湯？How Do You Make Premium Stock?

上湯Premium Stock

40 素上湯並不素淡？Can Vegetable Stock Be Flavourful?

素上湯Vegetable Stock

42 為何魚湯不白不鮮？How Could Fish Stock Be Milky White?

        魚湯Fish Stock

2.      肉類　Meat

46 肉餅不擲不成器？Slapping Makes Perfect?

陳皮馬蹄蒸肉餅Steamed Pork Patty with Dried Tangerine Peels and Water Chestnuts

49 豬扒要按摩？Does Your Pork Need a Good Massage?

番茄洋葱豬扒Pork Chops with Onion and Tomato

52 糖醋汁改寫炸物的命運？Sweet and Sour Sauce: the Life-Changing Factor for Deep Fried Food?

菠蘿咕嚕肉Sweet and Sour Pork with Pineapple

54 鬆肉不需鬆肉粉？Tenderise Meat without Using Chemical Tenderiser?

菜薳炒牛肉Stir Fried Beef with Leafy Greens

56 點止清湯咁簡單？The Clear Broth Clearly Not Just a Broth?

清湯牛腩Beef Brisket in Clear Broth

58 羊肉也可不羶？Goat without the Musky Taste?

枝竹羊腩煲Goat Brisket with Beancurd Sticks

61 如何尋回消失的雞味？How to Recover the Lost Chicken Flavour?

白切雞Poached Chicken

64 非鮮勿蒸？Steam Only the Freshest Food?

金針雲耳蒸雞Steamed Chicken with Cloud Ear Fungus and Day Lily

66 雞胸不再「老」？How to Tender and Moist Chicken Breast?

西芹腰果炒雞丁Stir Fried Diced Chicken with Celeryand Cashew Nuts

68 雞翼的雪味不翼而飛？Frozen Wings without the Frozen Taste?

咖喱薯仔燜雞翼Braised Chicken Wings and Potatoin Curry Sauce

 3.      海鮮　Seafood

72 鮮魚竟然又毒又苦？How Live Fish Become Bitter and Poisonous?

清蒸紅鮪Steamed Mangrove Red Snapper

75 白鱔去潺有法？White Eel: A Slimy Fare?

豉汁蒸白鱔Steamed White Eel in Black Bean Sauce

78 煎魚煎到甩皮甩骨？How to Keep the Pan Fried Fish in One Piece?

鮮茄煮紅衫魚Golden Thread in Tomato Sauce

80 炸魚不油不膩？Deep Fried Fish Fillet without Being Greasy?

粟米斑塊Deep Fried Cod Fillet in Sweet Corn Sauce

82 鮮蝦不再亂跳？The Jumpy Prawns?

豉油皇煎中蝦Pan Fried Medium Prawns in Soy Sauce

84 巨蟹當前，怎辦？How to Overcome the Crab Phobia?

薑蔥焗肉蟹Mud Crab with Ginger and Spring Onion

86 蜆如何定生死？Clams: Dead or Alive?

豉椒炒大蜆Stir Fried Clams in Black Bean and Chilli Sauce

88 魷魚變「油魚」？What is the Right Way to Deep Fry Squids?

椒鹽鮮魷Deep Fried Squids with Chilli and Spiced Salt

90 瑤柱怎也煮不腍？Are Your Dried Scallops Chewy No Matter How Long You Cook Them?

瑤柱釀玉環Chinese Marrow Rings Stuffed with Dried Scallops

 4.      蔬菜和蛋　Vegetable and Egg

94 洗菜也有學問？Do You Rinse Vegetables the Right Way?

蒜茸炒白菜苗Stir Fried Baby Pok Choy with Garlic

96 炒菜要夠薑？Veggie Loves Ginger?

薑汁炒芥蘭Stir Fried Chinese Kale with Ginger Juice

98 想蔬菜炒得更翠和脆？Crisp and Green Veggie?

腐乳炒通菜Stir Fried Water Spinach with Fermented Beancurd

100 蔬菜會褪色？How to Prevent the Discolouration of Veggie?

金銀蛋肉鬆浸莧菜Amaranth Poached in Stock with Salted and Preserved Eggs and Ground Pork

102 苦瓜不再苦？Bitter Melon: Bittersweet Symphony?

 豉汁涼瓜燜排骨Braised Spareribs with Bitter Melon in Black Bean Sauce

104 豆腐煮至體無完膚？How to Keep Tofu Intact?

 菇粒肉鬆燜豆腐Braised Tofu with Shiitake Mushrooms and Ground Pork

106 對付洋蔥和番茄皮有妙法？No More Tears; No More Peels?

     番茄洋蔥蛋Scrambled Eggs with Tomato and Onion

108 蒸蛋變月球表面？Who Wants a Holey and Blistery Egg Custard?

 三色蒸水蛋Steamed Egg-Trio Custard

 5.      湯水　Soup

112 煲老火湯有基本法？Are There Basic Laws of Slow-Boiled Soup?

 銀耳木瓜豬月展湯Pork Shin Soup with White Fungus and Papaya

114 肉類不汆水不可下料？Why Never Use Meat in Soups without

Blanching It First?

 節瓜鱆魚赤肉雞腳湯Chinese Marrow Soup with Dried Octopus,

Pork and Chicken Feet

116 煲雞湯需不斷撇油？Why So Busy Skimming the Grease off Your Chicken Soup?

 雪耳椰子雞湯Chicken Soup with White Fungus and Coconut

118 反轉豬肚不再臭？Pork Tripe Stinks No More?

 鹹菜胡椒豬肚湯Pork Tripe Soup with Salted Mustard Greens and Peppercorns

120 生魚湯被污染？Snakehead Fish in Murky Water?

 西洋菜生魚湯Snakehead Fish Soup with Watercress

122 滾湯也有技巧？Do You Get the Skills for Quick-Boiled Soups?

雞茸粟米豆腐羹Sweet Corn Thick Soup with Minced Chicken and Tofu

124 煮魚頭湯，如何保住魚頭？How to Keep the Fish Head in One Piece?

 豆腐魚頭湯Fish Head Soup with Tofu

 6.      粥粉麵飯　Staple

128 白粥怎也