描述
开 本: 128开纸 张: 胶版纸包 装: 平装-胶订是否套装: 否国际标准书号ISBN: 9787121381584
大董——董振祥先生提倡把中国菜与中国的文学、陶瓷、绘画、音乐等艺术形式相结合，创造出独具特色的”意境中国菜”，让食客在品味美食的同时体会到中国文化的魅力。大董的菜品保留中国饮食文化的精髓，有选择地吸收运用了西式烹饪中原料和配料，并把分子厨艺运用到中式菜肴的制作中，创造性地用菜品诠释了中国美食的精义。
立春
RAIN WATER
雨水
INSECTS AWAKEN
惊蛰
SPRING EQUINOX
春分
PURE BRIGHTNESS
清明
GRAIN RAIN
谷雨
YEARNING FOR SPRING 17
“渴”春
FRESH ASPARAGUS ON ICE BED 18
上春寻芳
FISH FILLETS IN FERMENTED RICE WINE 21
糟溜春塘片
BEAN SPROUTS IN SPRING ROLL 23
豆芽春卷
SPRING VEGETABLE SALAD 24
春光乍现
BRUSSEL SPROUTS AND SPRING BAMBOO SHOOTS 25
抱子甘蓝春笋
EATING SNACKS AT THE SPRING EQUINOX 57
春分“吃小”
GEODUCK CLAM FILLETS WITH GREEN SICHUAN PEPPERCORN 61
鲜花椒炝象拔蚌
TRADITIONAL LAYERED PIE 63
糊饼
SOUR AND SPICY CUCUMBER SALAD 64
黄瓜沙拉
SHREDDED CHERRY RADDISH 67
樱桃萝卜
TORO WITH KALUGA CAVIAR 69
金枪鱼腩卡露伽鱼子酱
EATING AUTUMN 29
吃“秋”
PETITE TENDER GREEN PEAS AND HAM WITH OLIVE OIL 32
橄榄油上蒋小嫩豆
DARK GREEN BEAN SPROUTS SALAD 33
墨绿青豆沙拉
WANTON STUFFED WITH SHEPPERD‘S PURSE 35
荠菜馄饨
TENDER PETITE PEAS 36
嫩豆小时候
JELLY BEAN CAKE 39
豌豆黄
DINING TABLE OF JINGZHE 43
惊蛰的餐桌
WAGYU BEEF WITH SICHUAN PEPPER AND PICKLED VEGETABLE 44
椒麻冲菜牛肉
CHINESE TOON AND EGG PANCAKE 47
香椿鸡蛋饼
SEASONAL PEAR WITH WARM AMARANTH 49
惊蛰梨煮苋菜
CRISGY PAN CAKE WITH CHEESE AND CHINESE TOON 51
芝士香椿薄脆饼
TRADITIONAL BEIJING ZHAJIANG NOODLES WITH SOYBEAN PASTE, PORK AND TOON 52
香椿炸酱面
THE JOURNEY IN SPRING: THOUGHTFUL CARE FOR GUESTS 73
食春记：春天有葱葱的灵感
RAPE FLOWERS WITH SAFFRON SAUCE 75
红花汁油菜花
SAUTEED RAPE FLOWERS WITH PURPLE FLOWERING STALK 76
油菜花炒紫菜苔
SAUTEED CHINESE BURCLOVER 79
炒草头
NUTMEG STRAWBERRIES 81
肉蔻草莓
APRIL IN SUICHANG 85
遂昌四月天
YELLOW CROAKER WITH PICKLED VEGETABLES 88
雪菜黄鱼
CRISPY MEAT PANCAKE 91
书皮肉饼
WISTERIA CAKE 93
藤萝饼
SLOW-BAKED HILSA HERRING IN FERMENTED RICE WINE 94
低温熳烤膏脂鲥鱼
FRIED SMALL FISHES 97
干炸小鱼
SALT AND PEPPER SKEKETAL ANCHOVY 99
椒盐刀鱼骨
PUCAI COMES, SUMMER STARTS 103
蒲菜上市，夏天开始
MUSHROOM CELEBRATION 106
灰腾梁蘑菇圈
DAMINGHU CATTAIL CREAM SOUP 109
奶汤大明湖蒲菜
DRUNKEN LOBSTERS 110
醉龙虾
GRILLED BABY CHINESE CABBAGE WITH SHRIMP ROE 112
鲜虾子?h娃娃菜
MOUSSE IN VARIATED HUES 113
渐变慕斯
VAN GOGH AND LAVENDER BOUILLI 141
梵高与薰衣草红烧肉
TRADITIONAL ORANGE PEEL SORBET 142
陈皮冰淇淋
BROAD BEAN WITH OLIVE AND LEAF MUSTARD 144
榄菜蚕豆
GREEN SCALLOP SALAD 145
绿荫带子
JARDIN DE MONET 147
夏天的莫奈花园
SLOW BAKE NORTHERN WHITEFISH 149
山居独钓高白鲑
LEARN COLOR FROM MONET 117
向莫奈学色彩
DADONG SEA CUCUMBER WITH YOUNG WHEAT 119
董氏新麦烧海参
POACH CHICKEN WITH BLACK TRUFFLE CAVIAR 120
水墨松露芙蓉鸡片
MATSUTAKE MUSHROOMS 121
松茸刺身
GINGER GLAZED ICED PERSIMMON 123
姜糖冻柿子
ANTIQUE WRAP 124
残卷
DONG RICE DUMPLING OF THE DRAGON BOAT FESTIVAL 129
端午节“董粽”
PEPEROLI POT STICKERS 130
尖椒煎饺
DRY BRAISED SQUAB WITH LEMON GRASS 133
利佬香茅?h乳鸽
DRIED SEASONAL RIVER SHRIMPS WITH GARLIC 134
蒜蓉酱芒种虾
GREEN LOBES WITH PESTO 136
罗勒酱猫耳朵
SOY WAXBERRY 137
酱油杨梅
IMPRESSION OF XIATA ANCIENT ROAD 153
夏塔古道感怀
CUTTLEFISH ROE COLD SOUP WITH LIME 155
青柠乌鱼蛋冷汤
CRYSTALINE JELL OF GREEN MONGBEAN AND PORK ELBOW 156
绿豆水晶肘
YUMMY RICE NOODLE 159
棒棒的酿皮
TRADITIONAL KAOLAOLAO ROLLS WITH BOLOGNESE SAUCE 160
意大利肉酱栲栳栳
WINTER MELON BALL WITH NIGHT JASMINE 161
夜香花冬瓜球
Where is Tricholoma Matsutake? Visiting Yuchenglong 165
松茸在哪里——参观“誉诚隆”
PINK PICKLED GINGER 166
粉红糖醋仔姜
ASPARAGUS LETTUCE SHOOT KIMCHI 168
老坛泡菜
BEEF WITH LEMON ZEST AND SEA SALT 169
青柠海盐牛肉
GREEN MONGBEAN RICE WITH SALTED EGG IN LEMON LEAVES 171
咸蛋黄绿豆饭
BEETROOT SALAD 173
绮霞红菜头沙拉
立秋
THE END OF HEAT
处暑
WHITE DEW
白露
AUTUMNAL EQUINOX
秋分
COLD DEW
寒露
FROST‘S DESCENT
霜降
CONTENTS
目录
SEARCH FOR CRAB IN TAIHU LAKE 177
太湖寻蟹
HAIRY CARB CONGEE 181
六月黄蟹粥
FRIED HAIRY CARB ROE WITH STEAM RICE NOODLE 182
蟹粉炒酿皮
CRUB PUDDING 185
蟹糊布丁
FISH IN CARB STYLE 187
赛螃蟹
CUVEE GRAND CHENE NOBLE ROT SWEET WHITE WINE WITH A TWIST 189
卡玛隆贵腐甜白葡萄酒松露
THE DEATH OF LARGE YELLOW CROAKER 223
大黄鱼之殇
BEIJING HAWTHORN WITH WHITE CHOCOLATE 226
北京果丹皮配白巧克力碎
OSMANTHUS CAKE 229
桂花糕
POMEGRANATE SALAD 231
石榴沙拉
RED WINE QINGDAO PEAR WITH HUILI POMEGRANATE 232
红酒青岛秋月梨会理软籽石榴沙拉
PORK FEET WITH SICHUAN SPICY OIL 233
红油猪手
DELICIOUS CUISINE IN THE YELLOW RIVER BASIN 193
黄河美食的味道
COIX SEEDS AND TENDER BEANS 197
薏仁米小嫩豆
BAKED MATSUTAKE MUSHROOM 199
?h松茸
STEANED EGG WITH MATSUTAKE 201
松茸蒸蛋
HIBISCUS FISH BALL IN YELLOW WINE 202
花雕芙蓉鱼圆
AVOCADO SHRIMPS SALAD 205
牛油果湖虾沙拉
Sleeves With A Subtle Fragrance 209
有暗香盈袖
PEACH SALAD WITH JAMON IBERICO 212
水蜜桃伊比利亚火腿沙拉
ORANGE SALAD WITH JAMON IBERICO 215
鲜橙伊比利亚火腿沙拉
CRISPY TOFFEE APPLE 217
拔丝苹果
SLOW BAKED COREGONUS PELED SALMON 219
低温熳烤高白鲑
TASTE OF AUTUMN AND WINTER 237
秋冬况味
PERSIMMON SALAD 240
柿子沙拉
SUNFLOWER WHITE CHICKEN 241
葵花鸡
CARAMELIZE PERSIMMON 243
焦糖冻柿子
GREEN OLIVES SALAD 245
青橄榄沙拉
DADONG’S AUTUMN 249
大董的秋
FRIED GREEN VEGETABLE IN FIRST FROST 251
霜降震泽绣花锦
PAN-FRIED MARBLED BEEF WITH YELLOW PORCINI 252
煎熏雪花牛肉配黄牛肝菌
BRAISED PORCINI 255
烧牛肝菌
RISOTTO WITH TRUFFLE OIL AND BRAISEL ABALONE 256
松露汁烧鲍鱼配意大利米
POTATO PUREE WITH TRUFFLE AND LOTUS 257
黑松露土豆泥阳荷
THE TASTE OF FROST 261
“霜”味
PICKED WILD KOHLRABI RADISH 265
憋辣菜
STICKY RICE BALL STUFFED WITH BLACK SESAME IN COCONUT MILK 266
椰汁汤圆
RDDISH WITH PESTO SOUR CREAM 269
罗勒酸奶油樱桃小萝卜
SLOW BAKED LAMB CHOP 271
低温熳烤羊排
THE TASTE OF DADONG 305
大董的味道
PICKLED WHITE RADISH AND ASPARAGUS LETTUCE 307
泡菜
UNFINISHED DUMPLING 309
没包完的饺子
EGG 310
鸡蛋
FRIED CHESTNUT WITH SUGAR 313
糖炒栗子
YOUTH OF BAMBOO SHOOTS 275
冬笋的青葱岁月
SPICY SMOKED BAMBOO SHOOT 281
香辣熏笋
BRAISED CABBAGE WITH CHESTNUT IN SAFFRON SAUCE 283
红花栗子白菜
HAWTHORN CAKE WITH SHREDDED PEARS 284
京糕梨丝
SHELL MEET CHOCOLATE 286
贝壳邂逅白芝士巧克力
THE FRUIT OF GOD-A TRIP FOR WHITE TRUFFLE TO ALBA 317
上帝之果—ALBA 白松露之旅
CHINESE CABBAGE PATCH 321
白菜墩
EIGHT TREASURE RICE 323
八宝饭
TOFU JULIENNE IN SQUID INK SOUP 324
墨鱼汁文思豆腐
POACH GOOSE LIVER IN SPICE STOCK WITH BLACK TRUFFLE 327
黑松露配卤水鹅肝
WHAT ARE YOU, SESAME OIL? 291
麻油是个什么东西
GORGON FRUIT SALAD WITH BLACK OLIVE 295
黑橄榄鸡头米沙拉
SICHUAN SPICY PAN CAKE SOUP 297
川辣皇转转饼汤
SUNFLOWER CHICKEN RICE WITH BLACK TRUFFLE 298
黑松露葵花鸡饭
PAN-FRIED FOIE-GARS WITH HAWTHORN JELLY 301
煎鹅肝配山楂糕
THE TASTE OF THE WEST LAKE 331
味道西湖
STEAM HAIRY CARB ROE WITH EGG 333
蛋羹秃黄油
SEEKING PLUM ON SNOW 334
踏雪寻梅
DADONG SUPERLEAN PEKING ROAST DUCK 337
大董酥不腻烤鸭制作方法
SWEET PORK RIBS AT SNOWY RIVER 338
江雪糖醋小排
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