【专业介绍】

京鲁菜是老北京菜与山东鲁菜的完美集合的产物。京鲁菜吸收了山东菜与北京清真菜的精华，把清、鲜、脆、嫩的菜肴特性完全吸纳，口味以咸鲜为主。京鲁菜在鲁菜、清真菜的基础上不断融合创新，不断吸收各地方菜系的精华，以崭新的面貌立足于京城餐饮市场，并不断发展和壮大。

【Program Introduction】

Jing-Lu cuisine is the perfect integration of traditional Beijing cuisine and Shandong Lu cuisine. It absorbs the essence of Shandong cuisine and Beijing Halal cuisine, fully incorporating the characteristics of clear, fresh, crispy, and tender textures, with savory flavors as the foundation. Building upon Lu cuisine and Halal culinary traditions, Jing-Lu cuisine continuously innovates through fusion, drawing from the best of various regional cuisines. With a fresh new identity, it has established a strong presence in Beijing's dining scene and continues to grow and evolve.

【课程亮点】

为了方便学员开店，我们精选了多家北京知名餐厅的招牌菜品，既有历史传承又具有时代特色。由北京著名京菜大师亲自授课，采用传统烹调法，多展现经典和传统，菜肴出品款款精致、口感独特、口味地道，一次学习，终身受益。

【Course Highlights】

To facilitate students in starting their own restaurants, we have carefully selected signature dishes from renowned Beijing restaurants—recipes that carry historical heritage while embodying contemporary characteristics. Taught personally by a celebrated Beijing cuisine master, the course employs traditional cooking methods to showcase classics and traditions. Each dish is crafted with precision, offering unique textures and authentic flavors. Learn once, benefit for a lifetime.

【课程内容】  24课时（每节课2课时）

1. 招牌狮子头、干炸丸子
【知识点】肉馅调制以及丸子煮制、炸制技术要求
Signature Lion's Head Meatballs · Deep-Fried Meatballs
Techniques: Meat filling preparation; techniques for simmering and deep-frying meatballs

2. 铁棍山药烧海参、醋溜白菜泡饼
【知识点】海参入味技法；咸酸味型调制以及勾芡
Braised Sea Cucumber with Iron Stick Yam · Vinegar-Sautéed Cabbage with Bread Pieces
Techniques: Infusing flavor into sea cucumber; preparing savory-sour flavor profile and thickening

3. 坛子肉、烙饼卷带鱼
【知识点】烧肉的温度控制；酥带鱼的技法；红烧烹调法的运用
Jar-Braised Pork · Grilled Bread Rolls with Braised Beltfish
Techniques: Temperature control for braised pork; techniques for crispy beltfish; application of red-braising method

4. 贝勒爷烤肉、一品香酥鸡
【知识点】咸甜味型调制方法；先蒸后炸的烹饪技法
Beile Ye (Lord) Grilled Meat · First-Class Aromatic Crispy Chicken
Techniques: Preparing savory-sweet flavor profile; steaming-then-frying cooking technique

5. 油焖大虾、芫爆散丹
【知识点】大虾变红的火候要求；芫爆菜偷芡技法
Braised Prawns · Cilantro-Exploded Lamb Stomach
Techniques: Heat control for prawns to turn red; "stealth thickening" technique for cilantro-exploded dishes

6. 烂蒜焦溜肥肠、油渣炒小白菜
【知识点】大蒜去异味以及炸熘核心技法；炼猪油炒油渣的方法
Braised Pork Intestines with Garlic and Crispy Sauce · Stir-Fried Bok Choy with Pork Cracklings
Techniques: Using garlic to remove odors; core techniques for deep-frying then quick-braising; rendering lard and stir-frying with cracklings

7. 爆三样、老北京烧茄子
【知识点】爆菜烹调技法；烧菜的烹调技法以及油炸茄子不软不窝油的技术
Quick-Fried Tripe, Liver, and Pork · Old Beijing Braised Eggplant
Techniques: Quick-frying cooking method; braising techniques and how to deep-fry eggplant without making it soft or greasy

8. 蜜汁酥皮虾、醋溜木樨
【知识点】油炸虾不老不柴的技术；咸酸味型的调制技法
Honey-Glazed Crispy Shrimp · Vinegar-Sautéed Scrambled Eggs with Meat
Techniques: Deep-frying shrimp to perfection without overcooking; preparing savory-sour flavor profile

9. 酱焖黄鱼、锅塌豆腐
【知识点】煎鱼不粘锅的技巧；脂肪对烧鱼的重要作用；拍粉拖蛋糊技法
Braised Yellow Croaker in Soy Sauce · Pan-Fried Tofu with Egg Coating
Techniques: Preventing fish from sticking when pan-frying; importance of fat in braising fish; dusting with flour and coating with egg

10. 红虾烧白菜、干炸小黄鱼、炒麻豆腐
【知识点】炸虾油技法；干炸粉糊的运用；炒麻豆腐的火候和调料使用
Braised Red Shrimp with Cabbage · Deep-Fried Small Yellow Croaker · Stir-Fried Ma Tofu (Fermented Bean Residue)
Techniques: Preparing shrimp oil; using dry-batter coating for deep-frying; heat control and seasoning for stir-fried Ma Tofu

11. 酱爆桃仁鸡丁、拔丝苹果
【知识点】酱爆炒酱技术；炒拔丝糖的火候要求
Stir-Fried Diced Chicken with Walnuts in Bean Sauce · Caramelized Apple
Techniques: Stir-frying sauce for bean sauce dishes; heat control for caramelizing sugar

12. 糟熘鱼片、京味酸辣汤、疙瘩汤
【知识点】熘菜勾芡的技术；酸辣汤的酸辣味如何体现；面疙瘩的两种做法
Sliced Fish in Fermented Rice Sauce · Beijing-Style Hot and Sour Soup · Dough Drop Soup
Techniques: Thickening for quick-braised dishes; achieving the perfect hot and sour balance; two methods for making dough drops

【学期和学习方式】

根据学生的实际掌握情况，学期约24课时，每节课2课时，学习方式为：

1. 学员跟着老师一步一步操作，老师会发现和纠正实际操作中的问题

2. 每一环节的问题不解决，老师就不进行下一步的教学，保证学员不带着问题学习

3. 学员对老师的每一操作环节都要认可和签字确认，确保技术环节不缩水

4. 学业完成后学员还要对老师的教学予以最后质量评价，保证学员学习的权益不受侵害

【Course Duration & Learning Approach】

Based on each student's progress, the program consists of approximately 24 class hours The learning approach is as follows:

1. Students follow the teacher step by step, allowing the instructor to identify and correct issues in real time

2. The teacher will not proceed to the next step until all problems in the current step are resolved, ensuring students learn without lingering doubts

3. Students must confirm and sign off on each operational step, guaranteeing that techniques are thoroughly mastered

4. Upon completion, students provide a final evaluation of the teaching quality, ensuring their learning rights are protected