【专业介绍】

本专业是为粤菜爱好者精心打造的特色专业，以粤菜中酱、汁、油的制作技术为培训重点，以酱带菜、以汁带菜、以油带菜，使学员通过短时间可以学习到最核心的粤菜烹饪技法，达到举一反三、一点带面的学习效果。特别适合北方厨师和粤菜爱好者学习和掌握。

【Program Introduction】

This specialized program is meticulously designed for Cantonese cuisine enthusiasts. It focuses on the core techniques of preparing sauces, dressings, and oils used in Cantonese cooking—using sauces to elevate dishes, dressings to enhance flavors, and oils to bring out aromas. Through this approach, students can quickly master the most essential Cantonese culinary techniques, enabling them to apply one principle to multiple dishes and achieve comprehensive learning outcomes. It is particularly suitable for chefs from northern regions and Cantonese cuisine lovers seeking to understand and master this culinary tradition.

【课程亮点】

粤菜烹制简单快捷，其核心是烹调酱料的制作和掌握，比如豉油、蒜蓉、蚝油、黑椒等等。很多菜肴都是用这些提前预制的酱汁烹制的。掌握了这些酱汁的制作，也就基本掌握了粤菜烹制的精髓。

【Course Highlights】

Cantonese cooking is known for its simplicity and efficiency, with the core lying in the preparation and mastery of cooking sauces such as soy sauce, garlic puree, oyster sauce, black pepper sauce, and more. Many dishes are prepared using these pre-made sauces. By mastering these sauce recipes, one essentially grasps the essence of Cantonese cuisine.

【课程内容】24课时（每节课2课时）

1. 清蒸鲈鱼、芥兰炒腊肉、清炒豌豆尖
【知识点】正确使用蒸鱼豉油；青菜的爆锅炒制方法。
Steamed Sea Bass · Stir-Fried Chinese Broccoli with Cured Meat · Sautéed Pea Shoots 

2. 蚝油牛肉、豉汁蒸扇贝

【知识点】蚝油汁和豆豉汁的制作技法以及应用。
Beef in Oyster Sauce · Steamed Scallops with Black Bean Sauce

3. 蒜蓉开边虾、避风塘焗南瓜

【知识点】广东蒜蓉酱的制作方法以及避风塘烹饪技法。
Garlic Butterflied Shrimp · Typhoon Shelter Baked Pumpkin

4. 金牌蒜香骨、百合金沙虾

【知识点】制作金蒜对火候的要求；金沙的炒制方法以及应用。
Golden Garlic Spareribs · Lily Bulb and Golden Sand Shrimp

5. 黑椒牛柳粒、鲍汁养生豆腐、煎虾饼

【知识点】黑椒酱的制作要点；鲍汁如何与豆腐结合；煎虾饼的要点。
Black Pepper Beef Tenderloin Cubes · Braised Healthy Tofu with Abalone Sauce · Pan-Fried Shrimp Cakes

6. 家烧黄鱼、干炒牛河

【知识点】利用猪油或肥肉烹制鱼类食材的原理；美拉德反应在炒制河粉中的运用。
Home-Style Braised Yellow Croaker · Dry-Fried Beef Chow Fun

7. 海皇干捞粉丝煲、支竹牛腩煲

【知识点】粉丝如何泡发不粘不坨；煲仔酱的制作。
Dried Seafood Vermicelli Pot · Beef Brisket with Bean Curd Sticks in Clay Pot

8. 牛坑腩捞陈村粉、椒盐虾

【知识点】红炖牛腩去腥增香的技法；椒盐的制作以及油炸虾不老不柴的火候控制。
Braised Beef Brisket with Chencun Rice Noodles · Salt and Pepper Shrimp

9. 玉米排骨莲藕汤、糖醋菊花鱼

【知识点】煲汤的方法及应用；菊花花刀技术以及糖醋汁的制作。
Corn, Rib, and Lotus Root Soup · Sweet and Sour Chrysanthemum-Shaped Fish

10. 菠萝咕咾肉、香菇扒菜胆

【知识点】糖醋汁的制作技术；青菜的爆锅技术。
Sweet and Sour Pork with Pineapple · Braised Mushrooms with Baby Bok Choy

11. 白斩鸡、江南一品锅

【知识点】广东煮嫩鸡的技法以及蘸料调制；炖菜食材投放的时间要求。
White Cut Chicken · Jiangnan Supreme Hot Pot

12. 煎酿青椒、御膳滋补鸡汤

【知识点】酿馅制作；煲汤的方法及应用。
Stuffed Pan-Fried Green Peppers · Imperial Nourishing Chicken Soup

【学期和学习方式】

根据学生的实际掌握情况，学期约24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. 学员对每一操作环节认可并签字确认，确保技术环节不缩水。

4. 学业完成后，学员对教学进行最终质量评价，保障学习权益。

【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.