LESSON 01 / 第01节 · 2课时

刀工技法：直刀法、平刀法、斜刀法

Knife Skills: Straight cut, flat cut, diagonal cut

LESSON 02 / 第02节 · 2课时

浆糊技法：上浆挂糊、调味逻辑知识

Coating Techniques: Batter coating and thickenings, seasoning logic knowledge

LESSON 03 / 第03节 · 2课时

花刀技法：麦穗、蓑衣、荔枝花刀

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

LESSON 04 / 第04节 · 2课时

炸：炸小黄鱼、炸酥肉、炸虾排

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]

LESSON 05 / 第05节 · 2课时

炸：椒盐鸡条、软炸时蔬、干炸丸子

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]

LESSON 06 / 第06节 · 2课时

炒：清炒虾仁、鱼香肉丝

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]

LESSON 07 / 第07节 · 2课时

炒：川味回锅肉、清炒菜心

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]

LESSON 08 / 第08节 · 2课时

炒、烧：家烧带鱼、蘑菇炒肉

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]

LESSON 09 / 第09节 · 2课时

炒、烧：鲍鱼红烧肉、干煸四季豆

烹调技法：红烧、干炒

Stir-Frying & Braising: Braised pork with abalone, dry-fried green beans [Techniques: Braising, Dry stir-frying]

LESSON 10 / 第10节 · 2课时

炒、烧：年糕烧黄鱼、香葱虾仁炒滑蛋

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]

LESSON 11 / 第11节 · 2课时

炒、烧：红烧狮子头、干锅菜花

烹调技法：红烧、干煸

Stir-Frying & Braising: Braised pork meatballs (Lion's head), dry-fried cauliflower [Techniques: Braising, Dry-frying]

LESSON 12 / 第12节 · 2课时

炒、烧：地三鲜、京味烧臭鱼

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]

LESSON 13 / 第13节 · 2课时

炒、烧：麻婆豆腐、鲍汁萝卜

烹调技法：红烧

Stir-Frying & Braising: Mapo tofu, braised radish with abalone sauce [Techniques: Braising]

LESSON 14 / 第14节 · 2课时

溜：糖醋里脊、咕咾肉

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]

LESSON 15 / 第15节 · 2课时

溜、炖：滑溜里脊、跨炖鱼

烹调技法：溜、炖

Sautéing in Sauce & Stewing: Silky sautéed pork tenderloin, cross-stewed fish [Techniques: Sautéing in sauce, Stewing]

LESSON 16 / 第16节 · 2课时

溜、炖：熘肝尖、清炖狮子头

烹调技法：溜、炖

Sautéing in Sauce & Stewing: Sautéed pork liver, clear stewed Lion's head meatballs [Techniques: Sautéing in sauce, Stewing]

LESSON 17 / 第17节 · 2课时

溜、炖：锅包肉、小鸡炖蘑菇

烹调技法：炸溜、炖

Sautéing in Sauce & Stewing: Crispy pork in sweet and sour sauce (Guobaorou), chicken stew with mushrooms [Techniques: Fried with sauce, Stewing]

LESSON 18 / 第18节 · 2课时

溜、炖：焦溜肉片、酸菜白肉

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]

LESSON 19 / 第19节 · 2课时

爆：宫保鸡丁、芫爆肉丝

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]

LESSON 20 / 第20节 · 2课时

爆：葱爆羊肉、火爆腰花

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]

LESSON 21 / 第21节 · 2课时

煎、塌：南煎丸子、锅塌豆腐

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]

LESSON 22 / 第22节 · 2课时

煮：老火腿煮干丝、酸汤鱼

烹调技法：煮

Boiling: Braised ham with shredded dried tofu, sour soup fish [Techniques: Boiling]

LESSON 23 / 第23节 · 2课时

煮：水煮肉片、蚝油牛肉

烹调技法：煮、滑炒

Boiling: Sliced pork in chili broth, oyster sauce beef [Techniques: Poaching, Silky sautéing]

LESSON 24 / 第24节 · 2课时

焖：酱焖小黄鱼、黄焖鸡、文思豆腐汤

烹调技法：焖

Stewing: Braised small yellow croaker in soy sauce, yellow braised chicken, Wensi tofu soup [Techniques: Stewing]

LESSON 25 / 第25节 · 2课时

焖：油焖大虾、咖喱鸡块、酸辣汤

烹调技法：焖、炖

Stewing: Oil-braised prawns, chicken curry, hot and sour soup [Techniques: Oil braising, Stewing]

LESSON 26 / 第26节 · 2课时

炖、蒸：番茄牛腩、蒜蓉粉丝娃娃菜

烹调技法：炖、蒸

Steaming: Tomato beef brisket, garlic vermicelli baby cabbage [Techniques: Stewing, Steaming]

LESSON 27 / 第27节 · 2课时

蒸：米粉蒸肉、清蒸鱼

烹调技法：粉蒸、清蒸

Steaming: Steamed pork with rice flour, steamed whole fish [Techniques: Rice flour steaming, Clear steaming]

LESSON 28 / 第28节 · 2课时

拔丝：拔丝苹果、拔丝红薯

烹调技法：拔丝

Caramelizing: Caramelized apples, caramelized sweet potatoes [Techniques: Caramelizing]

LESSON 29 / 第29节 · 2课时

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）

烹调技法：拌、炝

Cold Dish Preparation: All-purpose dressing preparation, five-spice infused oil preparation (Sichuan chicken in chili sauce, Spicy shredded potatoes, Garlic sliced pork) [Techniques: Tossing, Quick marinating]