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Belinda Wong is a lawyer by training, but her true passion is food.
This book is a collection of Belinda's favourite banquet recipes from her highly rated food columns in Next Magazine, Hong Kong's most popular magazine. Belinda also shares some touching stories about the people she loves and the places she has travelled to.
Her stories are a true reflection of a life, which is rich, fascinating and colourful; everything a good Chinese banquet should be.
"Belinda Wong is like a superb dish - having all the right ingredients........ We are lucky to have the preservation of Belinda's screts warmly and meticulously embraced within her book which, like a dish, must be savoured, calmly and lovingly." Forward by David Tang
Selected features:
-Over 40 gourmet recipes suitable for different seasons
-A glance at Belinda's perspectives and attitude on life and food
Spring
Sweet Spring
South African Abalone Soup with Peking Cabbage and Kudzu Threads
(甜美的春天－南非鮑魚黃芽白葛絲湯)
Oyster, Green Pepper and Egg
(蠔，青椒與蛋 - 日本廣島煎滑蛋)
The table is laid
Lobster with Black Truffle Foie Gras
(The table is laid－黑松露焗龍蝦)
Shark's Fin with Prestige
Haihu Shark's Fin Braised in Supreme Broth
(翅中名牌－高湯燴海虎)
The Era of Sir Ho Tung
Deep-sea Grouper Skin with Spinach
(何東爵士年代－龍躉皮菠菜)
Miss Helicopter
Pigeon soup with Chinese Yams, Wolfberries and Longan
(Miss helicopter－准山杞子龍眼肉燉鴿湯)
Golden Dubai
Golden Abalones
(黃金杜拜－黃金鮑魚)
French Frogs and French Pink Garlic
Saute Frog Legs with Pink Garlic Slices
(法國田雞與法國粉紅蒜頭－蒜片香煎田雞腿)
April Fourth Children's Day
Tiny Bowls Shark's Fin Soup with Shredded Chicken
(四月四日兒童節－碗仔雞絲翅)
Summer
A Soup for Summer
Himenmatsutake Mushrooms, Soybeans and Pearl Meat Soup
(夏天的湯水－姬松茸黃豆珍珠肉湯)
Fabulous Lettuce Wraps
Lettuce Wraps with Assorted Fried dices
（炒粒粒，生菜包－蠔豉、風肉、花寒菇、松子仁粒粒）
The Fun of Eating with Chopsticks
Abalones with Gingko Nuts
(夾夾夾的情趣－銀杏鮑魚)
Truly a Fine Delicacy
Hoi An bird's nest with finely minced chicken
(精緻的菜－雞茸會安燕)
What is Life All About?
Black Truffle Duck Foie Gras Cold Jelly
(What is life about?－黑松露鴨肝凍)
Flawlessly White
White Asparagus with Cream Sauce
(潔白無瑕-奶油白蘆筍)
Love Spanning Half a Century
Miss Bao's Abalone Soup
(半世紀的愛情－鮑魚湯)
Better Things to Come
Male Fish Maw with Mushrooms and Chinese Choi Sum
(必有後福－冬菇花膠扒菜遠)
Autumn
Autumnal Dryness
Pearl Meat and Quail Soup with Shashen, Yuzhu and almonds
(秋燥－沙參玉竹杏仁珍珠肉鷓鴣湯)
Blooming flowers, full moon and our longevity
Shark's Fin Wonton
(花好、月圓、人長壽－魚翅雲吞)
A Seamless Combination
Jipin Abalones
(天衣無縫－白麻醬20頭吉品鮑)
Eating Enjoyably
Red Bird's Nests in Supreme Broth
(吃得過癮－高湯血燕)
My Quest for the Perfect Soy Sauce
Shiitake Mushrooms in Soy Sauce
(追尋完美的醬油－醬油冬菇)
Old Memories of Xin Hui
Wild Duck Soup with Aged Tangerine Peels
(新會憶往－陳皮水鴨湯)
The World's Tastiest Sea Cucumber Dish
Braised Sea Cucumbers in Duck Gravy with Shrimp Roe
(天下美味－蝦子鴨汁燴海參)
In Uncle KC's words
Australian White Sand Bar Shark's Fin in Supreme Stock
(KC語錄：上湯白脊翅－上湯白脊翅)
Winter
Nutritional Supplement for Winter
Ginseng Rice Soup
(入冬進補－人蔘米湯)
A Delicacy for Winter
Hasma (Hamayou) soup with partidge and Pearl Meat
(冬令精品－鷓鴣珍珠肉雪蛤湯)
The Perfect Hors D'oeuvre
Fried ShaJing Extra Large Sundried Oyster
(香煎沙井大蠔鼓)
A Luxurious Banquet of Black Truffles
Truffle-flavoured Consommé
(黑松露豪宴－黑松露清湯)
Winter Romance
Wagyu Ox Tongue Braised with French Garlic
（冬日的浪漫－法國蒜頭Wagyu牛舌）
Merry Christmas My Friend
Sea Cucumbers with Foie Gras
(Merry Christmas, My friend－鵝肝釀海參)
Natural Log-cultivated Shiitake Mushrooms from Japan
Large Japanese Shiitake Mushrooms with Minced Prawns
(日本原木大花菇－蝦膠釀大花菇)
Chinese New Year's Eve
Middle Eastern Abalone, Goose Web and Chinese Kale in Abalone Gravy
(年三十晚－鮑魚鵝掌扒蘭度)
One Sumptuous Main Course
Noodles with Extra Long Ya Jian Wing Fin in Soup
(主菜一道- 特長牙揀翅湯麵)
Appendix
*Dried Abalones
(引發溏心－中東鮑發法)
*Soaking Method for Hokkaido Spiked Sea Cucumbers(Liaoshen)
(日本遼參發法)
*Shark's Fin
(魚翅發法)
*Male Fish Maw
(肚公浸發法)
*Dried Shiitake Mushrooms(Chinese Mushrooms)
(冬菇浸發法)
* Dried Scallop American Ginseng Stock
(我的味精－江瑤柱花旗參汁)
*Chinese Fish Stock
(中式魚湯)
*Western Fish Stock
（西式魚湯）
*Frying Shrimp Roe
（乾炒蝦子方法）
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