作者林長治自少在鹹魚欄長大,入行超過40年,對於海味乾貨類的食材了解甚深,特別是魚翅一項,堪稱專家,其他高貴食材如鮑魚、海參、花膠、鹹魚等也曾深入研究,還請來業界高手分享各款海味的揀選和處理提示,令讀者可以輕鬆處理,炮製美味菜式。
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