即叫即炒、熱辣辣的「大排檔」美食是香港人至愛的集體回憶之一，除了小菜的色、香、味，最重要是將熱騰騰的菜式送到桌上。

炒餸的「鑊氣」沿自以高溫使食材受熱焦化後，釋放獨特香氣和味道。食材在短時間內煮熟，又保持鮮嫩。根據書中三十多道精選菜式，在家中也可享受原汁原味的撚手小菜。

作者簡介：

Professor Mobo Gao is Chair of Chinese Studies at the Department of Asian Studies the University of Adelaide. His research interest includes studies of rural China, contemporary Chinese politics & culture, Chinese migration to Australia and the mass media. He has published several important books, including the critically acclaimed book Gao Village: Rural Life in Modern China (2007), The Battle of China’s Past: Mao and the Cultural Revolution (2008), Remembering Socialist China, 1949–1976 (2015), and Constructing China: Clashing Views of the People's Republic (2018).