中西餐合璧菜：中国和加拿大

本书将中西餐融合菜分为正餐菜和杂碎菜两大部分, 一共精选了56道中西餐融合菜品, 通过中英文双语进行诠释, 每一道菜品详细介绍了主料、配料、调料、制作过程和技术解析, 并配有精美的菜品成品图片。本书的出版填补了我国在中西合璧菜肴烹饪技艺研究方面的理论空白。

赵建民，中国鲁菜文化博物馆原馆长。现任中国鲁菜文化博物馆名誉馆长，兼任中国烹饪协会饮食研究院研究员；欧亚中国国际食学研究院受聘专家；国家教育部职业院校（中、高职）技能大赛评委、监督员。 高速建，中国海参菜文化代表人。现为国际烹饪大赛评委、全国餐饮业国家一级评委、国家职业技能竞赛裁判员，中国食文化研究会专家委员会委员，国际烹饪大师、中国烹饪大师、中国鲁菜特级烹饪大师，山东省首批享受省政府津贴的首席技师。 岳昌龙，注册中国烹饪大师、中式烹调师高级技师、高级营养师、加拿大注册高级烹调师。

第一部分 正餐菜 Main Dishes 一、松露加拿大西冷牛排 No.1 Truffled Canadian Striploin Steak 二、比目鱼和龙虾佐食白酒酱汁 No.2 Halibut and Lobster with White Wine Sauce 三、黑蒜羊肉方旦土豆 No.3 Black Garlic Lamb and Potato Fondant 四、煨海参煎饺佐食青豆泥汁 No.4 Braised Sea Cucumber and Pan-fried Dumpling with Green Peas Puree 五、脆香开心果烤海参佐食意大利炖饭 No.5 Crispy Pistachio Roasted Sea Cucumber with Risotto 六、鸡腿肉卷和鸡肉串烧佐食奶酪饺 No.6 Chicken Thigh Roll and Chicken Skewers with Cheese Dumpling 七、脆炸比目鱼柳搭配鱼饺三文鱼沙拉 No.7 Deep Fried Halibut and Fish Dumpling with Salmon Salad 八、低温慢煮猪里脊卷榨菜香菇配酱香黄豆 No.8 Sous Vide Pork Tenderloin with Miso Soybeans 九、阿尔伯塔牛肉双拼佐食芹菜根泥 No.9 Roasted Alberta Beef Tenderlion and Deep-fried Beef Meat Ball with Celeriac Puree 十、清汤奶酪虾饺 No.10 Shrimp Dumpling Consommé 十一、葱香原汁海参熏鳕鱼 No.11 Braised Sea Cucumber with Natural Reduction and Smoked Cod 十二、酱焖鲈鱼配鱼饺和鸡蛋米卷 No.12 Braised Soya Bean Paste Sea Bass with Sea Bass Dumpling and Egg Roll 十三、黄菜花泥配脆皮五花肉 No.13 Yellow Cauliflower Puree with Crispy Pork Belly 十四、中式炸鸡配百里香脱脂乳华夫饼 No.14 Chinese-style Fried Chicken with Buttermilk Thyme Waffles 十五、大西洋三文鱼配水萝卜酸甜橙汁 No.15 Atlantic Salmon and Red Radish with Orange Sweet Sour Sauce 十六、黄油蒜香酸辣龙虾尾五花肉配布里欧面包与荷兰枫糖墨西哥辣 椒蛋黄酱 No.16 Butter Garlic Spicy Sour Lobster Tail Pork Belly with Brioche Bread and Dutch Maple Sugar Mexican Chili Mayonnaise 十七、炸意大利式松露蘑菇球配糖拌番茄 No.17 Truffle Oil Cheese Mushroom Ball with Sweet Tomato 十八、烘烤根茎菜和甜葱红椒配白色意大利香醋酱 No.18 Roasted Root Vegetables and Red Onions and Peppers with White Italian Balsamic Vinegar Sauce 十九、焦香牛柳配香蕉酱、糖醋火腿、中式麦穗饺 No.19 Pan Seared Beef Tenderloin with a Buccaneer’s Sauce, Sweet Sour Sausage and Chinese-style Dumpling 二十、低温慢煮三文鱼和比目鱼 No.20 Sous Vide Salmon and Halibut 二十一、冰皮酸辣黑豆豉鮟鱇鱼 No.21 Snow Skin Hot and Sour Black Bean Monkfish 二十二、生腌三文鱼佐食青萝卜花生酱 No.22 Cured Salmon with Peanut Sauce Green Radish 二十三、茶香三文鱼鳕鱼配无花果沙拉 No.23 Green Tea Salmon and Cod with Fig Salad 二十四、北极三文鱼和野生三文鱼配卡夫奇妙酱 No.24 Arctic Salmon and Wild Salmon with Kraft Miracle Whip 二十五、芝麻辣酱青萝卜海鲜 No.25 Green Radish Seafood Press with Spicy Sesame Sauce 二十六、海苔扇贝柱佐食橄榄菜 No.26 Nori Scallop with Olive Vegetable 二十七、鸡翅炖鲍鱼 No.27 Braised Abalone with Chicken Wings 二十八、龙虾扇贝球佐食车达奶酪西蓝花汤 No.28 Lobster Scallop ball with Cheddar Cheese Broccoli Soup 二十九、龙虾尾肉奶油玉米汤 No.29 Lobster Tail with Cream Corn Soup 三十、中式白鱼汤 No.30 Chinese-style Fish Consommé with Whitefish 第二部分 杂碎菜 Chop Suey Dishes 一、四川牛肉 No.1 Fried Ginger Beef 二、蜜桃虾 No.2 Peaches Shrimp with Mayo Sauce 三、酥炸柠檬鸡 No.3 Crispy Fried Lemon Chicken 四、菠萝咕噜肉 No.4 Sweet and Sour Pork with Pineapple 五、酥炸鸡蛋卷 No.5 Crispy Fried Egg Roll 六、炒牛肉西蓝花 No.6 Fried Beef with Broccoli 七、酸辣汤 No.7 Hot and Sour Soup 八、炸鸡球 No.8 Deep Fried Chicken Ball 九、蒙特利尔花生酱饺子 No.9 Montreal Peanut Butter Dumpling 十、鸡肉蛋芙蓉 No.10 Chicken Egg Foo Young 十一、纽芬兰虾炒面 No.11 Newfoundland Shrimp Chow Mein 十二、窝馄饨汤 No.12 Wor Wonton Soup 十三、培根蛋炒饭 No.13 Bacon and Egg Fried Rice 十四、铁板红酒烧汁牛柳 No.14 Beef Tenderloin with Red Wine Hot Pan 十五、上海粗面 No.15 Shanghai Fried Noodles 十六、蜜汁蒜香排骨 No.16 Honey Garlic Pork Ribs 十七、中式奶酪焗龙虾 No.17 Chinese-style Cheese Lobster 十八、玉米鱼柳 No.18 Fish Fillet with Sweet Corn Sauce 十九、香酥蒜香酱油鸡 No.19 Crispy Garlic Soy Sauce Chicken 二十、扇贝豆苗蛋花汤 No.20 Scallop Sugar Pea Sprout Egg Soup 二十一、沙律虾拼盘 No.21 Shrimp Salad Platter 二十二、爆炒双鲜 No.22 Stir Fried Geoduck and Squid 二十三、山核桃仁什锦蔬菜 No.23 Stir Fried Pecan and Mixed Vegetables 二十四、爆炒鸡软骨 No.24 Stir Fired Chicken Cartilage 二十五、豉椒鸡片 No.25 Chicken Slices with Black Bean Sauce 特别荣誉菜 Special Honor Dishes 国汤手拉冲浪活海参 Chinese Signature Soup Poached Hand-stretched Live Sea Cucumber 后记