本书是中英文双语烹饪专业教材，是中国潮州菜研发与人才培养基地针对东南亚地区潮州籍华人、华侨学习家乡传统美食制作的配套教材，也是国家级非物质文化遗产代表性项目——潮州菜烹饪技艺向海外传承推广的重要媒介和工具。全书共分为三章，第一章潮州菜概况阐述了潮州菜的基本概念、发展历程等内容；第二章传统潮州菜制作技术和第三章传统潮州小吃制作技术通过图片和文字相结合，详细介绍了每一道菜品的制作过程。
本书既可以作为以潮州菜为教学特色的高等院校、高职学校、培训机构等烹饪专业的教材使用，也可以作为以其他菜系为特色的烹饪院校教学参考书。

一 潮州菜概况
Overview of Chaozhou Cuisine
潮州菜的基本概念
Basic Concepts of Chaozhou Cuisine
潮州菜的发展历程
The Development of Chaozhou Cuisine
推动潮州菜发展的主要因素
The Main Factors Promoting the Development of Chaozhou Cuisine
潮州菜的发展现状
The Current Situation of Chaozhou Cuisine
潮州菜的发展趋势
The Development Trend of Chaozhou Cuisine
潮州菜的特点
Features of Chaozhou Cuisine
二 传统潮州菜制作技术
Preparation Techniques of Traditional Chaozhou Cuisine
护国菜
Patriotic Soup (Soup Boiled with Stir-fried Vegetables)
潮州果肉
Deep Fried Pork Rolls, Chaozhou Style
炸凤尾虾
Deep Fried Prawns
潮州蚝烙
Oyster Pancake, Chaozhou Style
来不及
Deep Fried Banana Rolls
笋焖鱼鳔
Braised Fish Maws with Bamboo Shoots
伊面蒸蟹
Steamed Crab with Noodles
明炉乌鱼
Steamed Grey Mullet
返砂芋头
Deep Fried Sugared Taro
潮州卤鹅
Marinated Goose, Chaozhou Style
豆酱焗蟹
Simmered Crab in Bean Sauce
炒麦穗花鱿
Stir Fried Squid
八宝素菜
Eight Vegetarian Treasures
绣球白菜
Steamed Chinese Cabbage Parcel
油泡鲜鱿
Sauteed Fresh Squid
三 传统潮州小吃制作技术
Preparation Techniques of Traditional Chaozhou Snacks
潮州鸭母捻
Glutinous Rice Balls, Chaozhou Style
潮州春饼
Spring Rolls, Chaozhou Style
潮州红桃粿
Steamed Peach-Shaped Dumplings, Chaozhou Style
潮州笋粿
Steamed Bamboo Shoots Dumplings, Chaozhou Style
潮州鼠麴粿
Steamed Cudweed Cake, Chaozhou Style
潮州猪脚圈
Deep Fried Taro Cake, Chaozhou Style
潮州无米粿
Sweet Potato Cake, Chaozhou Style
潮州萝卜糕
Fried Radish Cake, Chaozhou Style
潮州落汤钱
Sweet Glutinous Rice Cakes with Peanuts and Sesames, Chaozhou Style
潮州腐乳饼
Fermented Bean Curd Mooncake, Chaozhou Style
参考文献
References