《大董中國意境菜精選集》是2015年化學工業出版社出版的圖書，作者大董。
基本介紹
- 書名：大董中國意境菜精選集
- 作者：大董
- ISBN：9787122227478
- 頁數：242
- 出版社：化學工業出版社
- 出版時間：2015-03-01
- 裝幀：精裝
- 開本：8開
圖書簡介,圖書目錄,
圖書簡介
隨著經濟的發展，人們對美食的藝術呈現以及浪漫、優雅的生活方式期待值越來越高。大董意境菜正是在消費者對餐飲文化消費需要更高的層次藝術審美的體驗需求下的產物。本書全方位、多角度呈現了100道大董意境菜，是大董在中國意境菜上新的研究成果。
圖書目錄
春季篇Spring
1 花開咯吱
Spring Blossom / 034
2 西施舌
Antiquata / 036
3 橄欖油上蔣小嫩豆
Fried Honey Pea with Jinhua Ham / 038
4 青糰子
Steam Spring Green Rice Pudding / 040
5 桃花泛
Sauteed Prawns / 042
6 玫瑰餅
Rose Cookie / 044
7 番茄脆菇沙拉
Crispy Mushroom in Tomato / 046
8 春茶小湖蝦
Mocha Shrimp Skewer / 048
9 驚蟄梨抹茶蛋糕
Spring Pear with Mocha Cake / 050
10 春草蘑菇沙拉
Spring Mushroom Salad / 052
11 春韭加蚌
Sauteed Geoduck with Spring Chinese Chives / 054
12 薺菜筍尖
Fried Shepherd's Purse with Spring Bamboo Shoot / 056
13 粉紅泡沫配椰汁布丁
Coconut Pudding with Rose Foam / 058
14 真愛蛋糕
Valentine Cake / 060
15 香椿炸醬麵
Chinese Toon with Noddle / 062
16 薺菜餛飩
Wonton with Shepherd's Purse Stuffing / 064
17 鮁魚燒麥
Mackerel Dumpling / 066
18 驚蟄梨煮莧菜
Spring Pear with Amaranth / 068
19 青蛤鯽魚湯
Carp and Clam Soup / 070
20 花雕芙蓉蒸阿拉斯加蟹
Steamed Alaskan King Crab with Shaoxing Rice Wine / 072
21 香糟春塘片
Stir Fried Mandarin Fish / 074
22 香椿豆腐
Chinese Toon and Tofu / 076
夏季篇Summer
23 櫻桃鵝肝
Cherry Foie Gras / 080
24 帶子刺身
Scallop Sashimi / 082
25 老北京麻豆腐
Mung Bean Mousse / 084
26 老北京豆汁配焦圈
Mung Bean Juice Cappuccino / 086
27 榴槤布丁
Durian Pudding / 088
28 仔姜炒螺頭
Fried Conch with Stem Ginger / 090
29 河蚌獅子頭
Large Meat Ball with Freshwater Mussel / 092
30 泡菜
Pickle Asparagus Lettuce / 094
31 香茅焗乳鴿
Roast Spring Pigeon with Lemongrass / 096
32 蟹肉沙拉
King Crab Salad / 098
33 玫瑰苦瓜湯
Bitter Melon Soup / 100
34 鮮蝦子煎南瓜花
Fried Pumpkin Blossom with Dried Shrimp Roe / 102
35 頭伏餃子二伏面三伏烙餅攤雞蛋
Noodle, Dumpling and Pancake / 104
36 薄殼米小嫩豆
Thin Shell Mussel with Honey Pea / 106
37 鹹蛋黃綠豆飯
Salted Egg Yolk with Mung Bean Rice / 108
38 蟹粉芙蓉蛋
Hairy Crab Roe in Fish Mousse Egg / 110
39 董氏燒茄子
Dong's Braised Eggplant / 112
40 杏仁豆腐
Almond Tofu / 114
41 糟香黃魚
Fried Yellow Croaker in Fermented Glutinous Rice Fragrance / 116
42 小嫩豆配雞頭米
Stir Fried Honey Pea with Gordon Fruit / 118
43 伊比利亞火腿粽
Iberian Ham Dumpling / 120
44 香芒帶子卷
Scallop with Mango / 122
45 薑糖凍柿子
Frozen Persimmon with Ginger Candy / 124
46 蟹粥
Hairy Crab Porridge / 126
47 滷水鵝肝
Foie Gras Poached in Spice Bouillon / 128
48 董氏燒海參配新麥米
Dong's Braised Sea Cucumber with Barley / 130
49 七月香杏配香蓮
Steam Apricot with Fresh Lotus Seeds / 132
50 杭椒炒臘肉
Fried Bacon with Green Chili / 134
51 魚圓
Fish Ball / 136
52 蘑菇圈
Mushroom Salad / 138
53 鮮竹筍配醬油膏
Salad Bamboo Shoot with Soy Sauce Paste / 140
秋季篇Autumn
54 墨魚汁文思豆腐
Tofu Julienne in Squid Ink Soup / 144
55 泉水松茸
Stewed Matsutake with Spring Wate / 146
56 桂花糕
Steam Osmanthus Cake / 148
57 秋天的味道
Taste of Autumn / 150
58 銀杏百合
Quick Fried Ginkgo with Lily Root / 152
59 南瓜栗子奶油湯
Cream of Pumpkin Soup / 154
60 焗口蘑
Mushroom Gratin / 156
61 蟹粉豆腐
Braised Tofu with Hairy Crab Roe / 158
62 勃艮第汁炒黃牛肝菌
Fried Porcini with Bourgogne Sauce / 160
63 冰激凌蟹
Frozen Marinade Hairy Crab / 162
64 八寶飯
Steam Eight Treasures Rice / 164
65 雞菌煎帶子
Pan Fried Scallop with Jizong Mushroom / 166
66 菊花魚
Flower Fish Fillet / 168
67 焗中式牛排
Braised Beef Rib / 170
68 六月黃雞頭米
Hairy Crab with Gorgon Fruit / 172
69 糖炒栗子
Stone Fry Chestnut / 174
70 石榴沙拉
Pomegranate Salad / 176
71 桂花糖小乳鴨
Roast Suckling Duck with Osmanthus Sugar / 178
72 柿子沙拉
Persimmon Salad / 180
73 黑松露配肉夾饃
Fried Steak Bun with Black Truffle / 182
74 紅柳枝烤肉
Roast Lamb with Rose Willow Skewer / 184
75 話梅淮山
Chinese Yam with Preserved Plum / 186
76 白薯沙拉
Sweet Potato Salad / 188
77 冰碗
Chill Bowl / 190
冬季篇Winter
78 紅花栗子白菜
Braised Cabbage with Chestnut in Saffron Sauce / 194
79 江雪糖醋小排
Sweet and Sour Pork Rib at Snowy River / 196
80 白菜雙墩
Pickled Cabbage in Dual Flavors / 198
81 雪菜冬筍
Sauteed Bamboo Shoot with Potherb Mustard / 200
82 鹽焗雪菜鱈魚
Salt Baked Cod Fish with Potherb Mustard / 202
83 糖葫蘆
Crystal Hawthorn Skewer / 204
84 松露汁鮑魚
Braised Abalone with Black Truffle / 206
85 豆腐白菜
Tofu with Chinese Cabbage / 208
86 煙燻三文魚配油梨卷
Salmon Avocado Roll / 210
87 九轉大腸
Braised Intestines in Traditional Brown Sauce / 212
88 醬肘花
Pork Knuckle / 214
89 紅油小鹿肉
Pickle Venison with Red Oil / 216
90 山楂鵝肝
Pan-fried Foie Gras with Slow-cooked Hawthorn / 218
91 絕世雙蓮
Steam Lotus / 220
92 醉蟹膏牛油果
Crab and Avocado Salad / 222
93 京糕梨絲
Hawthorn Pudding with Pear / 224
94 憋辣菜
Pickle Kohlrabi / 226
95 乾炸丸子
Deep Fried Meat Ball / 228
96 沙姜雞
Galangal Chicken / 230
97 蟹糊冰激凌
Crab Roe Pudding / 232
98 山楂糕
Hawthorn Pudding / 234
99 禿黃油
Steam Egg with Hairy Crab Roe / 236
100 芝士焗羊腩飯
Baked Lamb Fried Rice / 238
101 香燒羊腩
Crispy Lamb / 240
