利用焗爐作烹調工具，清潔、衞生又方便。它擁有翻熱、烹調，甚至附有蒸氣的功能，能配合少油、少炸等健康烹調的要求，用途多而廣泛，適應現代人的需要。

書中食譜以簡單、容易處理和隨時能購買的材料為依歸，有些甚至預先處理便可以輕鬆烹煮，一書在手，隨時可以享受美味食物。

作者簡介：

Wang Ke is Professor at the Graduate School of Intercultural Studies, Kobe University, Japan. His major research interests include ethnic and religious problems in contemporary China, and modern Chinese political thought. Wang’s recent books are The Disappeared Nationals: Discourse on Nation and National Identity of Ethnic Minorities in Modern China (2017), China, from Tianxia to the Nation State (2017), Nationalism and Modern Sino-Japanese Relations: Nation State, Borderland, and Historical Knowledge (2015), and The East Turkestan Independence Movement: 1930s–1940s (2013) in Chinese editions. Selected titles in Japanese include Nation Building and Ethnic Identity in 20th-Century China (2006), and A Study of the East Turkestan Republic: Muslims and the National Problem in China (1995). He won the 18th Suntory Academic Award of Japan.

Carissa Fletcher specializes in historical translation. She received an MA degree in Mandarin and English translation from the University of Nottingham Ningbo China.

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