推薦序一——張洪翅 2

推薦序二——薛家燕 3

推薦序三——林志榮 4

推薦序四——譚玉瑛 5

推薦序五——林盛斌 6

推薦序六——馬嘉茵 7

序 8

《阿爺廚房》拍攝花絮 10

阿爺教你揀食材 14

阿爺的入廚功夫 18

阿鼎爺的自家製品——

自家製沙茶醬 Homemade Sa Cha sauce 20

西瓜酸 Watermelon rind pickles 23 (QR code)

肉類

西瓜酸炒牛柳 28 (QR code)

Stir-fried beef tenderloin with watermelon rind pickles

花膠雲吞 32

Fish maw wontons

沙茶牛柳炒芥蘭 37

Stir-fried beef tenderloin with kale in Sa Cha sauce

話梅蒸豬? 40

Steamed pork tongue with liquorice plums

荷葉粉蒸肉 42

Steamed pork with ground spiced rice in lotus leaf

網油腰肝拼臘腸卷 46

Caul fat roll with kidney, liver and sausage

排骨春菜煲 51

Braised pork with Chun Cai in clay pot

蟬蛻牛腩煲 54

Braised beef brisket with cicada shells

阿爺粟米肉粒飯 57

Grandpa’s steamed rice with pork cubes and sweet corn

水晶豬手凍 60 (QR code)

Pork trotter aspic

腐乳炸排骨 64

Fermented beancurd-flavoured deep-fried pork ribs

脆皮牛肋肉 67

Crispy fried beef rib fingers

糖醋五花腩 72

Braised pork belly in sweet and sour sauce

紙包雞 76

Paper-bag chicken

豆豉雞煲 79

Chicken with fermented black beans in clay pot

芋蓉鴨 82 (QR code)

Deep-fried boneless duck stuffed with mashed taro

陳皮檸檬燉鴨 87

Double-steamed duck soup with aged tangerine peel and salted lemon

海鮮、河鮮

膏蟹蒸肉餅 92

Steamed mud crab on ground pork patty

濃蝦湯乾炒伊麵 96

Stir-fried E-fu noodles in lobster broth

爆炒龍蝦球 100

Lobster tail quick-fried with assorted vegetables

海膽炒飯 104

Sea urchin fried rice

海膽蒸蛋白 107

Steamed egg white custard with sea urchin roe

鮑魚綠豆沙 110

Abalone mung bean sweet soup

瀨尿蝦乾蒸肉餅 114

Steamed pork patty with dried mantis shrimps

廣東蔗蝦 118

Cantonese sugarcane shrimp

酸菜桂花魚 122 (QR code)

Mandarin fish fillet in fish stock with pickled mustard greens

?鱔焗飯 126

Clay pot rice with rice-paddy eel

銀芽肉絲炒鱔糊 130 (QR code)

Stir-fried eel with bean sprouts and shredded pork

鹹檸檬浸黃腳? 134

Yellowfin sea bream poached in salted lemon broth

紅炆龍躉腩 137 (QR code)

Red braised giant grouper belly

番茄花蛤湯 142

Tomato clam soup

魚湯鮮蝦銀針粉 144

Silver needle noodles with shrimps in fish stock

蔬菜炒鮮魷麵 149

Fried noodles with squid and vegetables

蔬菜、豆類

椒鹽粟米 154 (QR code)

Deep-fried sweet corn in five-spice salt

百花釀甜豆 157

Sugar snap peas stuffed with minced shrimp

豆香餅 160

Soybean dregs pancakes

豆乳浸時蔬 163

Leafy greens poached in soymilk

豆腐煎蛋 166

Fried tofu omelette

金蒜番茄炒蛋 170

Scrambled egg with tomato and fried garlic

清心丸綠豆爽 172 (QR code)

Split mung bean sweet soup with potato starch cubes

序



　　當初拍攝《阿爺廚房》，只是一個20集的煮食節目，想不到一拍就是五輯，總共有150集了。



　　年幼時為嘴刁的父親下廚，得個「做」字，專心地做、用心地做，每次開飯總懷?戰戰兢兢的心情，從來不敢奢求父親讚好，但日子有功，竟然不知不覺累積了不少功夫；老來有機會在節目上再「做」一遍，尋回不少回憶，也得到大家欣賞，老懷安慰，相信在天上的父親大人，應該滿意！



　　以前的日子，食材款式不多，廚具種類有限，要滿足口腹之慾，唯有靠功夫手藝。今時今日，許多菜式失傳，死因是「功夫」沒了，因為功夫需要時間，時間就是金錢，人工也是金錢，要完全用以前那套做法，難度媲美拍功夫片。



　　《阿爺廚房》就不同了，菜式沒有成本計算，可以為所欲為，這次甚至將「消失的味道」重現，實在煮得非常過癮。



　　在此，感謝TVB、感謝製作團隊、感謝我的拍檔譚玉瑛，感謝各位觀眾及讀者支持！希望大家喜歡《阿爺廚房——消失的味道》。

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