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全書約40款食譜，分為五個章節：特色冷盤、惹味小食、懷舊燒味、滋味海鮮、歡聚宴客，提出烹調時的重點技巧，令讀者清楚明瞭，容易掌握及實踐。
大綱如下：
特色冷盤：懷舊千層峯、山葵醬手撕雞、話梅花雕醉鴿
惹味小食：果王燒雞翼、紅粉燒豬頸肉、花枝炸大腸
懷舊燒味：富貴雞、狗仔鴨、芋泥缽仔鵝
滋味海鮮：蟲草花響螺球、玫瑰煙䱽魚、回鍋醬焗扇貝
歡聚宴客：雙色米脆豬、茄子香魚、牛骨茶
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