13XO醬XO Sauce
香港酒店中菜廳的招牌醬，一匙就能令炒飯、炒麵、蒸菜升級。
The signature sauce of Hong Kong's hotel Chinese restaurants. One spoonful lifts fried rice, noodles and steamed dishes.
Photo: Lishale / Wikimedia Commons
US$2購買 Buy
Hotel-Quality at Home
在家也能做出酒店級料理
Hotel-Quality at Home
酒店和餐廳廚房的招牌味道，一份食譜，一步一步教你在自家廚房做出來。Signature dishes from hotel and restaurant kitchens, explained step by step for your own kitchen.
由醬汁開始，湯、意粉、魚和家禽陸續推出。
Starting with sauces, with soups, pasta, fish and poultry on the way.
Collection · 合訂本
中式醬汁合訂本Chinese Sauces Collection
15 款酒樓招牌中式醬汁，加兩款只限合訂本的隱藏版：黑松露瑤柱鮑汁、蟹粉汁。中英對照，71 頁。
15 signature Chinese restaurant sauces, plus two secret recipes found only here: black truffle abalone sauce and hairy crab roe sauce. Bilingual, 71 pages.
US$2571 頁 pages · PDF
即將推出 Coming soon
隱藏版 · Secret recipe
黑松露瑤柱鮑汁Black Truffle Abalone Sauce
只限合訂本 Collection exclusive · 配搭菜式示意，AI 生成 Serving suggestion, AI-generated
隱藏版 · Secret recipe
蟹粉汁Hairy Crab Roe Sauce
只限合訂本 Collection exclusive · 配搭菜式示意，AI 生成 Serving suggestion, AI-generated
Recipes · 食譜
食譜Recipes
汁Sauces
27 款 recipes每個分類集齊 15 款食譜，就會推出該分類的合訂本。Each region gets its own collection once it reaches 15 recipes.
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15咕嚕肉糖醋汁Sweet and Sour Sauce
茄汁、辣椒醬、酸梅醬加檸檬汁，一次做三份，冷凍起來隨時煮咕嚕肉。
Ketchup, chilli sauce, plum sauce and lemon juice. Make three batches at once and freeze them for sweet and sour pork any time.
Photo: Polina Tankilevitch / Pexels
US$2購買 Buy
16蒸魚豉油Seasoned Soy Sauce for Steamed Fish
酒樓蒸魚從不直接淋生抽，而是用這種預先煮好、帶薑蔥香的豉油。
Cantonese restaurants never pour plain soy sauce over steamed fish. They use this pre-cooked soy, infused with ginger and spring onion.
Photo: Jana Ohajdova / Pexels
US$2購買 Buy
17豉汁Black Bean Garlic Sauce
豆豉加蒜蓉，是豉汁蒸排骨、豉汁蒸雞和一眾茶樓點心的味道來源。
Fermented black beans and garlic: the flavour behind black bean spare ribs, steamed chicken and countless dim sum classics.
Photo: Yuen Tou Zan / Pexels
US$2購買 Buy
18蠔油汁Cantonese Oyster Sauce Gravy
蠔油生菜、蠔油撈麵，茶餐廳和酒樓那層亮晶晶的醬汁，原來只需五分鐘。
The glossy sauce on oyster sauce lettuce and oyster sauce noodles takes just five minutes.
Photo: Change C.C / Pexels
US$2購買 Buy
19港式黑椒汁HK-Style Black Pepper Sauce
鐵板上「滋滋」作響的黑椒牛扒，就是港式豉油西餐的經典畫面。
A sizzling black pepper steak on a hot plate is the classic image of Hong Kong-style Western dining.
Photo: Xuân Thống Trần / Pexels
US$2購買 Buy
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21叉燒醬Char Siu Marinade and Glaze
燒味店櫥窗裏那條油亮、焦邊、甜香的叉燒，關鍵在醃醬和最後那層麥芽糖。
The glossy, charred, sweet char siu hanging in a roast meat shop window comes down to the marinade and a final coat of maltose.
Photo: Kai-Chieh Chan / Pexels
US$2購買 Buy
22酸梅醬Chinese Plum Sauce
燒鵝、春卷和炸雲吞旁邊那碟酸甜醬，自家用新鮮李子煮最香。
The sweet and tangy dip served with roast goose, spring rolls and fried wontons tastes best made from fresh plums.
Photo: Nadin Sh / Pexels
US$2購買 Buy
23即將推出 Soon海鮮醬Homemade Hoisin Sauce
名叫海鮮醬，卻沒有海鮮；它是北京填鴨、叉燒和炒菜背後的甜鹹醬。
Despite the Chinese name "seafood sauce", it contains no seafood. It is the sweet and savoury sauce behind Peking duck, char siu and stir-fries.
Photo: Karen Laårk Boshoff / Pexels
US$2即將推出 Coming soon
24即將推出 Soon四川紅油Sichuan Chilli Oil
紅油抄手、口水雞、涼拌菜，川菜的紅亮和香辣都從這一瓶開始。
Red oil wontons, mouth-watering chicken and cold appetisers: the colour and heat of Sichuan cooking start with this jar.
Photo: Change C.C / Pexels
US$2即將推出 Coming soon
25即將推出 Soon魚香汁Fish-Fragrant Sauce
沒有魚，卻叫魚香；記住「54321」，就能調出酸甜鹹辣俱全的川菜名汁。
There's no fish in it. Remember "5-4-3-2-1" and you can make this famous Sichuan sauce that is sour, sweet, salty and spicy all at once.
Photo: Popo le Chien / Wikimedia Commons
US$2即將推出 Coming soon
26即將推出 Soon宮保汁Kung Pao Sauce
宮保雞丁的精髓：焦香乾辣椒、麻香花椒，加上一碗酸甜鹹平衡的醬汁。
The heart of kung pao chicken: toasty dried chillies, tingling Sichuan pepper and a sauce balanced between sour, sweet and salty.
Photo: Mariam Antadze / Pexels
US$2即將推出 Coming soon
27即將推出 Soon京醬Jing Jiang Sweet Bean Sauce
京醬肉絲、北京填鴨、炸醬麵，都少不了這種濃稠光亮的甜麵醬。
Shredded pork in Beijing sauce, Peking duck and zhajiang noodles all depend on this thick, glossy sweet bean sauce.
Photo: Polina Tankilevitch / Pexels
US$2即將推出 Coming soon
01班尼士汁Béarnaise Sauce
扒房牛扒旁邊那一小盅金黃醬汁，用手提攪拌棒幾分鐘就能做好。
The golden sauce served beside a steakhouse steak, made in minutes with a stick blender.
Photo: Tangopaso / Wikimedia Commons
US$2購買 Buy
02白奶油汁Beurre Blanc
法國菜配魚的經典醬汁，只要四種材料，靠耐性做出絲滑質感。
France's classic sauce for fish. Four ingredients and a little patience give a silky finish.
Photo: Valeria Boltneva / Pexels
US$2購買 Buy
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07熱那亞青醬Pesto alla Genovese
用石臼慢慢磨出來的羅勒醬，顏色翠綠，香氣比攪拌機版本細緻得多。
Basil pesto ground slowly in a mortar: vivid green and far more delicate than the blender version.
Photo: Daniele Sgura / Pexels
US$2購買 Buy
08意式青醬汁Salsa Verde
番茜、鯷魚、酸豆打成的綠色醬汁，是意大利燉肉和烤肉的最佳拍檔。
A green sauce of parsley, anchovy and capers, the perfect partner for Italian boiled and roast meats.
Photo: Melancholia~itwiki / Wikimedia Commons
US$2購買 Buy
09牛油洋蔥番茄醬Tomato Sauce with Butter and Onion
只用番茄、牛油、洋蔥和鹽，慢火煮出圓潤甜美的意大利番茄醬。
Just tomatoes, butter, onion and salt, slowly simmered into a round, sweet Italian tomato sauce.
Photo: Willians Huerta / Pexels
US$2購買 Buy
10照燒汁Teriyaki Sauce
豉油、清酒、味醂三等份，加糖慢煮，就是日式餐廳的正宗照燒汁。
Equal parts soy sauce, sake and mirin, simmered with sugar: the authentic teriyaki of Japanese restaurants.
Photo: Marvin Sacdalan / Pexels
US$2購買 Buy
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12胡麻醬Goma Dare Sesame Sauce
芝麻醬加高湯慢慢拂滑，香濃不膩，是涮涮鍋的經典蘸醬。
Sesame paste whisked smooth with dashi: rich but never heavy, and the classic dip for shabu shabu.
Photo: 漱石の猫 / Wikimedia Commons
US$2購買 Buy
04泰式烤肉蘸汁Nam Jim Jaew
泰國東北燒烤檔必備蘸汁，酸、辣、鹹、甜之外，還有炒米粉的焦香。
The must-have dip at northeastern Thai grills: sour, hot, salty and sweet, with the toasty crunch of roasted rice powder.
Photo: pipop kunachon / Pexels
US$2購買 Buy
05泰式海鮮蘸汁Nam Jim Seafood
蒜、辣椒、芫荽梗舂成蓉，再加青檸和魚露，海鮮一蘸即鮮活起來。
Garlic, chilli and coriander stems pounded to a paste with lime and fish sauce. It makes any seafood taste brighter.
Photo: JuJu / Pexels
US$2購買 Buy
06泰式沙嗲花生醬Nam Jim Satay
用咖喱醬、椰奶和現磨花生煮成，比樽裝花生醬香濃得多。
Made with curry paste, coconut milk and freshly ground peanuts, and far richer than anything from a jar.
Photo: Markus Winkler / Pexels
US$2購買 Buy
How it works · 購買流程
PDF 食譜，即買即用PDF recipes, instant delivery
01
揀食譜 Choose
按「購買 Buy」，經 Gumroad 安全付款，可用信用卡或 PayPal 等方式。
Tap “Buy” and pay securely through Gumroad, by card, PayPal or other methods it offers.
02
即時收到 Get it instantly
付款後即可下載 PDF，Gumroad 亦會將下載連結電郵給你。
Download the PDF right after paying. Gumroad also emails you the download link.
03
隨時翻閱 Cook anywhere
PDF 可在手機、平板或電腦上閱讀，也可以列印出來放在廚房。
Read the PDF on phone, tablet or computer, or print it for the kitchen.
About · 關於
關於About
每份食譜都按可信來源或傳統做法，用我們自己的文字撰寫。份量以公制為主，附美式量度，並有廚師貼士。全部中英對照，購買後由 Gumroad 即時送上 PDF。
Every recipe is written in our own words, based on trusted sources or traditional methods. Quantities are metric first with US measures alongside, and each recipe includes chef's tips. Everything is in Chinese and English, and Gumroad delivers your PDF instantly after purchase.
FAQ · 常見問題
常見問題FAQ
購買後會收到甚麼？What do I get?
一個中英對照的 PDF 檔案。這是數碼下載，不是實體書，不會寄送。
A bilingual Chinese–English PDF file. It is a digital download; nothing is shipped.
如何付款？How do I pay?
全部經 Gumroad 結帳，本網站不會處理或儲存任何付款資料。
All checkout is handled by Gumroad. This site never handles or stores payment details.
需要開 Gumroad 帳戶嗎？Do I need a Gumroad account?
一般不需要。結帳時輸入電郵即可，下載連結會寄到該電郵。
Usually not. Enter your email at checkout and the download link is sent there.
找不到下載連結怎麼辦？Lost your download link?
在郵箱搜尋 Gumroad 寄來的收據電郵，內有下載連結；用同一電郵開設 Gumroad 帳戶，也可在 Library 找回。
Search your inbox for the Gumroad receipt, which contains the link. You can also create a Gumroad account with the same email and find it in your Library.
合訂本與單款有何分別？Collection or single recipes?
合訂本收錄全部 15 款中式醬汁，另加兩款只限合訂本的隱藏版；單款每份 US$2，可按需要選購。
The Collection has all 15 Chinese sauces plus two secret recipes found only there. Single recipes are US$2 each, so you can pick just the ones you want.