【专业介绍】

本专业是为川、湘菜爱好者和创业者设置的特色专业，利用川菜的麻、辣、鲜、香，与小炒、干煸、干烧和泡、烩等烹调法，富于变化的鱼香、红油、怪味、麻辣等味型，和制作精细的湘菜相结合，增加了用料的选择和香辣、香鲜等口味多变，加之油重色浓，讲求实惠，使川、湘菜完美结合成一个专业，更加适应市场顾客的需求。

【Program Introduction】

This specialized program is designed for enthusiasts and entrepreneurs of Sichuan and Hunan cuisines. It combines the numbing, spicy, fresh, and aromatic characteristics of Sichuan cuisine—with its cooking techniques such as quick stir-frying, dry-frying, dry-braising, pickling, and stewing, as well as its diverse flavor profiles like fish-fragrant, red oil, strange flavor, and mala—with the meticulous preparation of Hunan cuisine. This integration expands ingredient choices and offers varied tastes such as spicy and savory. With its generous use of oil, rich color, and emphasis on hearty flavors, this program perfectly merges Sichuan and Hunan cuisines to better meet market demands.

【课程亮点】

1. 所有菜品都是众多知名川湘菜馆的人气热卖菜品

2. 所有菜品均用标准化操作，易学、易懂、上手快

3. 是一个专为中小型川湘菜馆量身定做的必修专业

【Course Highlights】

1. All dishes are popular bestsellers in renowned Sichuan and Hunan restaurants

2. All dishes are taught with standardized procedures, making them easy to learn, understand, and master quickly

3. This is an essential program tailor-made for small to medium-sized Sichuan and Hunan restaurants

【课程内容】

1. 开水白菜、家常豆腐
【知识点】高压吊清汤技术；家常味型的制作。
Steamed Cabbage in Supreme Soup · Home-Style Tofu
Techniques: Pressure-cooking technique for clear broth; preparing home-style flavor

2. 毛式红烧肉、锅仔香辣虾
【知识点】梅拉德反应在烹饪中的应用；香辣味型的调味原理。
Mao's Braised Pork · Spicy Shrimp in Clay Pot
Techniques: Application of Maillard reaction in cooking; principles of spicy flavor seasoning

3. 酸菜鱼、重庆青椒鸡
【知识点】咸酸味型的调制方法；辣椒品种差异对菜肴口味的影响。
Fish with Pickled Cabbage · Chongqing Green Pepper Chicken
Techniques: Preparing salty and sour flavor; impact of different chili varieties on dish flavor

4. 水煮肉片、麻婆豆腐
【知识点】刀口辣椒的制作与运用；三次勾芡对包裹食材的作用。
Poached Sliced Pork in Hot Chili Oil · Mapo Tofu
Techniques: Preparing and using chopped chili; effect of three-stage thickening on coating ingredients

5. 歌乐山辣子鸡、香辣美容蹄
【知识点】挂糊和油温对鸡肉外酥里嫩的影响；处理异味食材的技法。
Geleshan Spicy Chicken · Spicy Beauty Trotters
Techniques: Effect of batter coating and oil temperature on achieving crispy exterior and tender interior of chicken; techniques for handling ingredients with strong odors

6. 大厨辣椒炒肉、酸汤肥牛
【知识点】煸炒产生锅气的原理；调制平和酸味的技巧。
Chef's Stir-Fried Pork with Peppers · Sliced Beef in Sour Soup
Techniques: Principle of generating "wok hei" through stir-frying; techniques for balancing sourness

7. 江湖毛血旺、农家风味茄子
【知识点】多种辣椒、花椒的混合搭配要点；茄子炸制不软烂、不窝油的技巧。
Jianghu Duck Blood Curd · Farmhouse-Style Eggplant
Techniques: Key points for combining various chilies and Sichuan peppercorns; mastering how to deep-fry eggplant without making it too soft or greasy

8. 咸烧白、火爆腰花
【知识点】高压蒸肉方法；麦穗花刀技法及猛火快炒。
Steamed Pork Belly with Preserved Vegetables · Stir-Fried Pork Kidney
Techniques: Pressure-steaming method for meat; mastering wheat-ear pattern knife cuts and high-heat quick-stir-frying

9. 鱼香肉丝、宫保鸡丁
【知识点】食材滑油的火候与油温把控；酸甜汁的复合调味方法。
Yu-Xiang Shredded Pork · Kung Pao Chicken
Techniques: Controlling heat and oil temperature during oil-slicking of ingredients; methods for blending sweet and sour sauce

10. 干烧鱼、蚂蚁上树
【知识点】干烧与红烧的技法区别；粉丝浸泡不粘、不坨的方法。
Dry-Braised Fish · Ants Climbing a Tree
Techniques: Differences between dry-braising and red-braising; mastering how to soak vermicelli to prevent sticking and clumping

11. 川味回锅肉、干锅有机菜花
【知识点】熟炒烹调方法的运用；干炒技法与锅气产生原理。
Sichuan-Style Twice-Cooked Pork · Dry Pot Organic Cauliflower
Techniques: Application of cooked-stir-frying technique; dry-stir-frying technique and the principle of generating wok hei

12. 凉瓜酿肉、外婆菜炒土鸡蛋
【知识点】酿馅技法；炒鸡蛋去腥、保持嫩滑的民间做法。
Bitter Melon Stuffed with Meat · Grandma's Stir-Fried Farm Eggs with Preserved Vegetables
Techniques: Stuffing technique; traditional method for stir-frying eggs without fishiness or dryness

【学期和学习方式】

学期12次课

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】

12 sessions

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