【课程介绍】

本专业零基础入学，从基础刀工开始，逐渐是配菜、打荷、冷荤凉菜、招牌大菜、海鲜及酒楼主食等，其范围之广泛、内容之丰富、菜品之前卫，涵盖了一名优秀厨师必须掌握的专业技术！所有课程内容都是现在流行的人气菜肴，小班授课，是一个性价比超值的烹饪全能课程。

【Course Introduction】

This program requires zero prior experience and starts from basic knife skills, progressively covering ingredients preparation, pantry work, cold dishes, signature dishes, seafood and restaurant staple foods. With its wide range, rich content, and avant-garde dishes, it encompasses all the professional techniques that an excellent chef must master! All course content features currently popular dishes taught in small classes—a cost-effective comprehensive culinary course with exceptional value.

【教学目的】

旨在培养具备扎实专业技能、深厚文化底蕴和创新精神的中餐大厨，使其能够精准把握各类食材特性，熟练运用多种烹饪技法，满足不同食客对高品质中餐的需求，传承和创新中华美食文化。

【Educational Purpose】
Aimed at cultivating Chinese chefs with solid professional skills, deep cultural understanding, and innovative spirit, enabling them to precisely grasp the characteristics of various ingredients, skillfully apply multiple cooking techniques, meet diverse diners' demands for high-quality Chinese cuisine, and inherit and innovate Chinese culinary culture.

【教学目标】

了解和掌握常见食材的特性，精通调料特点与使用方法，熟练运用煎、炒、烹、炸、蒸、煮、炖等 20 种以上专业烹饪技法，精准制作出60 道涵盖各大菜系的综合菜品，并能根据食材特点进行创意搭配，能根据不同菜品和食客口味偏好，举一反三设计出营养均衡、口味独特的菜品。

【Learning Objectives】
Understand and master the characteristics of common ingredients, become proficient in seasoning properties and usage methods, skillfully apply over 20 professional cooking techniques including pan-frying, stir-frying, deep-frying, steaming, boiling, and stewing, accurately prepare 60 comprehensive dishes covering major culinary traditions, creatively combine ingredients based on their characteristics, and design nutritionally balanced dishes with unique flavors tailored to different dishes and diner preferences.

【教学内容】  58课时（每节课2课时）
【Teaching Content】

1、刀工技法：直刀法、平刀法、斜刀法（2课时）

Knife Skills: Straight cut, flat cut, diagonal cut

2、浆糊技法：上浆挂糊、调味逻辑知识（2课时）

Coating Techniques: Batter coating and thickenings, seasoning logic knowledge

3、花刀技法：麦穗、蓑衣、荔枝花刀（2课时）

Decorative Cuts: Wheat ear pattern, raincoat pattern, lychee pattern

4、炸：炸小黄鱼、炸酥肉、炸虾排（2课时）

[烹调技法]干炸、西法炸
Deep-Frying: Fried small yellow croaker, crispy fried pork, fried breaded prawns
[Techniques: Dry frying, Western-style frying]

5、炸：椒盐鸡条、软炸时蔬、干炸丸子（2课时）
[烹调技法]软炸、酥炸、干炸
Deep-Frying: Salt and pepper chicken strips, soft-fried seasonal vegetables, dry-fried meatballs
[Techniques: Soft frying, Crispy frying, Dry frying]

6、炒：清炒虾仁、鱼香肉丝（2课时）
[烹调技法]清炒、滑炒
Stir-Frying: Clear stir-fried shrimp, shredded pork in garlic sauce (Yuxiang pork)
[Techniques: Clear stir-frying, Silky sautéing]

7、炒：川味回锅肉、清炒菜心（2课时）
[烹调技法]熟炒、清炒
Stir-Frying: Sichuan-style twice-cooked pork, stir-fried choy sum
[Techniques: Pre-cooked stir-frying, Clear stir-frying]

8、炒、烧：家烧带鱼、蘑菇炒肉（2课时）
[烹调技法]红烧、煸炒
Stir-Frying & Braising: Home-style braised beltfish, stir-fried mushrooms with pork
[Techniques: Braising, Searing and stir-frying]

9、炒、烧：鲍鱼红烧肉、干煸四季豆（2课时）
[烹调技法] 红烧、干炒
Stir-Frying & Braising: Braised pork with abalone, dry-fried green beans
[Techniques: Braising, Dry stir-frying]

10、炒、烧：年糕烧黄鱼、香葱虾仁炒滑蛋（2课时）
[烹调技法] 红烧、滑炒
Stir-Frying & Braising: Rice cake braised yellow croaker, scrambled eggs with shrimp and chives
[Techniques: Braising, Silky sautéing]

11、炒、烧：红烧狮子头、干锅菜花（2课时）
[烹调技法] 红烧、干煸
Stir-Frying & Braising: Braised pork meatballs (Lion's head), dry-fried cauliflower
[Techniques: Braising, Dry-frying]

12、炒、烧：地三鲜、京味烧臭鱼（2课时）
[烹调技法] 红烧、干烧
Stir-Frying & Braising: Three-delight stir-fry (potato, eggplant, pepper), Beijing-style braised fermented fish
[Techniques: Braising, Dry braising]

13、炒、烧：麻婆豆腐、鲍汁养生萝卜（2课时）
[烹调技法] 红烧
Stir-Frying & Braising: Mapo tofu, braised health-preserving radish with abalone sauce
[Techniques: Braising]

14、溜：糖醋里脊、古老肉（2课时）
[烹调技法] 炸溜
Sautéing in Sauce: Sweet and sour pork fillet, sweet and sour pork with pineapple (Gulaorou)
[Techniques: Fried and sautéed in sauce]

15、溜、炖：滑溜里脊、跨炖鱼（2课时）
[烹调技法] 溜、炖
Sautéing in Sauce & Stewing: Silky sautéed pork tenderloin, cross-stewed fish
[Techniques: Sautéing in sauce, Stewing]

16、溜、炖：熘肝尖、清炖狮子头（2课时）
[烹调技法] 溜、炖
Sautéing in Sauce & Stewing: Sautéed pork liver, clear stewed Lion's head meatballs
[Techniques: Sautéing in sauce, Stewing]

17、溜、炖：锅包肉、小鸡炖蘑菇（2课时）
[烹调技法] 炸溜、炖
Sautéing in Sauce & Stewing: Double-cooked pork in sweet and sour sauce (Guobaorou), chicken stew with mushrooms
[Techniques: Fried with sauce, Stewing]

18、溜、炖：焦溜肉片、酸菜白肉（2课时）
[烹调技法] 焦溜、炖
Sautéing in Sauce & Stewing: Crispy fried sliced pork in sauce, pickled cabbage with pork belly
[Techniques: Crispy fried with sauce, Stewing]

19、爆：宫保鸡丁、芫爆肉丝（2课时）
[烹调技法] 宫爆、芫爆
Quick-Frying: Kung Pao chicken, cilantro quick-fried shredded pork
[Techniques: Kung Pao style, Cilantro quick-frying]

20、爆：葱爆羊肉、火爆腰花（2课时）
[烹调技法] 葱爆、火爆
Quick-Frying: Quick-fried lamb with scallions, quick-fried pork kidney
[Techniques: Scallion stir-frying, High-heat stir-frying]

21、煎、塌：南煎丸子、锅塌豆腐（2课时）
[烹调技法] 煎烧、锅塌
Pan-Frying & Pan-Steaming: Southern-style pan-fried meatballs, pan-steamed tofu
[Techniques: Pan-fry braising, Pan-steaming]

22、煮：老火腿煮干丝、酸汤鱼（2课时）
[烹调技法] 煮
Boiling: Braised ham with shredded dried tofu, sour soup fish
[Techniques: Boiling]

23、煮：水煮肉片、蚝油牛肉（2课时）
[烹调技法] 煮、滑炒
Boiling: Poached sliced beef in chili oil (Shuizhu beef), oyster sauce beef
[Techniques: Poaching, Silky sautéing]

24、焖：酱焖小黄鱼、黄焖鸡、文思豆腐汤（2课时）
[烹调技法] 焖
Stewing: Braised small yellow croaker in soy sauce, yellow braised chicken, Wensi tofu soup
[Techniques: Stewing]

25、焖：油焖大虾、咖喱鸡块、酸辣汤（2课时）
[烹调技法] 焖、炖
Stewing: Oil-braised prawns, chicken curry, hot and sour soup
[Techniques: Oil braising, Stewing]

26、蒸：番茄牛腩、蒜蓉粉丝娃娃菜（2课时）
[烹调技法] 炖、蒸
Steaming: Tomato beef brisket, garlic vermicelli baby cabbage
[Techniques: Stewing, Steaming]

27、蒸：米粉蒸肉、清蒸鱼（2课时）
[烹调技法] 粉蒸、清蒸
Steaming: Steamed pork with rice flour, steamed whole fish
[Techniques: Rice flour steaming, Clear steaming]

28、拔丝：拔丝苹果、拔丝红薯（2课时）
[烹调技法] 拔丝
Caramelizing: Caramelized apples, caramelized sweet potatoes
[Techniques: Caramelizing]

29、凉菜制作：万能凉拌菜汁制作、五香调味油制作：（口水鸡、炝拌土豆丝、蒜泥白肉）2课时
[烹调技法] 拌、炝
Cold Dish Preparation: All-purpose dressing preparation, five-spice infused oil preparation (Saliva Chicken, Spicy shredded potatoes, Garlic sliced pork)
[Techniques: Tossing, Quick marinating]