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以京滬為主的地方家常麵點，精挑選50款，許多製品由零開始至製品完成。食譜示範針對家庭用家，附設商業做法作比照，還解釋改進的原委和理念。偶有配對餅食建議或場合應用等知識。為了令讀者了解成功的關鍵位，以圖解形式，示範和麵、燙麵、揉麵的製法，並加入特色餃子摺疊，與4種基本麵糰的應用和處理。
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