以雞髀為專題,利用蒸、燜、煮、炸、焗、炒、焯、滷等烹飪方法,再以不同刀章如剁茸、切絲、切片、斬件和手撕等表現於不同菜餚特色,全方位教導讀者善用髀入饌,色香味型俱備,還有給予處理和貯藏常識。
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以雞髀為專題,利用蒸、燜、煮、炸、焗、炒、焯、滷等烹飪方法,再以不同刀章如剁茸、切絲、切片、斬件和手撕等表現於不同菜餚特色,全方位教導讀者善用髀入饌,色香味型俱備,還有給予處理和貯藏常識。
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