Siu Mei, the Flavor of Inheritance

The book includes 40 sets of recipes and can be divided into 5 chapters, namely, special cold dishes, appetite-inviting refreshments, reminiscence Chinese barbecue, tasty seafood and banquet cuisine. The key cooking skills and techniques are clearly presented in the book for a better understanding and grasp of readers. The outline is as follows:Special cold dishes: Reminiscence Thousand-layer Pork Ear Terrine, Shredded Chicken Dressed in Wasabi Sauce, Drunken Squab in Shaoxing Wine with Dried PlumsAppetite-inviting refreshments: Grilled Chicken Wings Stuffed with Durian and Cheese, Paprika Scented Grilled Pork Cheek, Deep-fried Pork Intestines Stuffed with Minced CuttlefishReminiscence Chinese Barbecue: Beggar's Chicken (Roast Chicken in Salt Crust), Doggie Duck Pot, Braised Goose with Mashed Taro in Earthenware BowlTasty Seafood: Cabbage Rolls Filled with Conch and Cordyceps Flowers in Soup, Smoked Rose-scented Pomfret, Steamed Razor Clams with Twice-cooked SauceBanquet Cuisine: Roast Suckling Pig Stuffed with Bi-colour Glutinous Rice, Deep-fried Grouper with Eggplant Filling, Beef Bone Herbal Soup