序一.........................................................................................................................002
序二.........................................................................................................................008
自序.........................................................................................................................010

第一章：饗肉食
燒鵝：皮脆四小時極限.......................................................................................023
白切雞：好吃的三大要素...................................................................................028
烤乳豬：皮酥為上，皮脆為次..........................................................................035
續說烤乳豬............................................................................................................042
第二章：嚐海鮮
鯪魚的一〇八種「死法」..................................................................................049
貴陽酸湯魚：邊地也能出美食..........................................................................053
帶魚：銀脂有益，春秋肥美..............................................................................056
小龍蝦：拆解網紅食物迷思..............................................................................060
正宗陽澄湖大閘蟹，一蟹難尋..........................................................................063
黃油蟹：蟹中極品...............................................................................................065
東坡未嚐西施乳...................................................................................................068
魚膠：駐顏之寶？...............................................................................................071
蠔：綿密的法式深吻...........................................................................................074

第三章：細嚼蔬菜
浙江大廈的春筍....................................................................................................079
雞㙡菌：比雞肉更鮮甜.......................................................................................082
韭菜：鮮嫩春韭杜甫大讚特讚..........................................................................087
萵苣與油麥菜........................................................................................................091
紫蘇：幽香的刺身伴侶...................................................................................... 093

第四章：品味江湖
老火靚湯：「煲三燉四」...................................................................................097
麵條：人類的重大發明.......................................................................................103
包子：一解鄉愁，「包」治百病......................................................................110
油條：風靡一時的國民早餐..............................................................................114
優秀鹹蛋是怎樣煉成的？...................................................................................118
舊時王謝堂前燕，飛入尋常百姓家..................................................................124
松露：非筆墨能形容的香氣...............................................................................129
迷人的花椒............................................................................................................133
壽司的前世與今生................................................................................................136
給味精平反.............................................................................................................140
甜蜜並不縹緲........................................................................................................142

第五章：食在廣州
老當歸燉田雞........................................................................................................147
最貴的一段紅蘿蔔................................................................................................152
西施舌.....................................................................................................................155
德廚豆腐................................................................................................................ 159
德廚冬瓜盅............................................................................................................ 162
清雞湯桂花燉墨魚................................................................................................165
天極品出品皆極品................................................................................................169
好吃又好玩的粵菜................................................................................................174
高貴的鵝肝值得吃嗎？.......................................................................................179
玉堂春暖................................................................................................................ 185
醬汁炳勝................................................................................................................ 188
潮汕蠔烙.................................................................................................................192
令人驚艷的布仔豆腐...........................................................................................196
豬大腸：咀嚼四十八秒的獨特美味................................................................. 199
西域私廚的羊肉................................................................................................... 202
又見禮云子............................................................................................................ 207
一碗不寂寞的鯽魚粥...........................................................................................210
後記.........................................................................................................................212
參考文獻................................................................................................................214