廖教賢，在本地及海外掌勺30多年，1997
至2011年任職於香港專業教育學院酒店、服務及旅遊學繫，任職中菜廚藝導師，桃李逾千。曾在各大報章雜志撰寫食譜，現為顧問公司之餐飲顧問、廚藝中心導師、英國環境衛生協會特許導師、酒店中式餐飲學會顧問、香港餐飲專業技師（國家職業資格）協會委員，具國家職業技能鋻定中式烹調高級技師的專業資格，並曾獲第五屆全國烹飪技術比賽團體賽銀獎。

A veteran chef active in the business for over 30 years， Liu
worked as an instructor in Chinese cuisine in the Department of
Hotel， Service and Tourism Studies of the Hong Kong Institute of
Vocational Education from 1997 to 2011， having taught over a
thousand students. Currently a catering consultant， a culinary
training instructor， Chartered Institute of Environmental Health
（CIEH） Trainer Charter， executive committee member of the Hotel
Chinese Catering Society and a member of Hong Kong Catering Masters
（National Occupational Qualification） Association， Liu has attained
the title of Senior Technician in the mainland professional charter
system. He was also named the Overall Silver Medal Winner in the
team category of the 5th National Culinary Competition.

黎耀成，擁有逾30年飲食行業的經驗，1997年起加入香港專業教育學院酒店、服務及旅遊學繫，出任中菜廚藝導師，培訓學生過千。先後取得內地及香港多間機構頒發職業資格證書（技師）及食品衛生證書等，並曾獲第五屆全國烹飪技術比賽團體賽銀獎。

With over 30 years of experience in the food and beverage
industry， Lai has joined the Department of Hotel， Service and
Tourism Studies of IVE to be an instructor in Chinese cuisine since
1997. Over a thousand students accomplished their study under the
guidance of Lai and he has acquired a number of professional
qualifications from various local and mainland institutions，
including Technician-China National Occupational Qualification， and
Food Hygiene Certificate， etc. He also won the Overall Silver Medal
in the team category of the 5th National Culinary Competition.

前言（by楊貫一）

序一（by作者之一大廚廖教賢）

序二（by作者之一大廚黎耀成）

1）裝備篇

基本廚具

食油和調味料

香辣配料

湯底

2）肉類

肉不擲不成器？ 陳皮馬蹄蒸肉餅

豬扒要按摩？ 番茄洋蔥豬扒

糖醋汁改寫炸物的命運？ 菠蘿咕嚕肉

……

3）海鮮

鮮魚竟然又毒又苦？ 清蒸紅you魚

白鱔去潺有法？ 豉汁蒸白鱔

煎魚煎得甩皮甩骨？ 番茄煮紅杉魚

……

4）蔬菜

洗菜也有學問？ 蒜蓉炒白菜苗

炒菜要夠姜？ 姜汁炒芥藍

想蔬菜炒得更翠和脆？ 腐乳炒通菜

……

5）湯水

6）粥粉面飯

7）糖水