唐人美食学校 · TANGREN
HOME COOKING
把家常饭，做出好味道。
Cook with confidence at home
围绕家庭餐桌的实际需求，从刀工、调味、上浆勾芡学起，在一道道家常菜中练习火候与烹饪方法。学会根据食材和家人口味灵活调整，让日常做饭更从容。
Build practical kitchen skills through familiar home-style dishes. Learn knife work, seasoning, coating and thickening, then practice heat control and adapt dishes to your family’s tastes.
WHAT YOU WILL LEARN
01 食材认识：了解食材特性、营养价值与储存方法。
Understand ingredients, their nutritional value and storage.
02 技法训练：练习常用烹饪方法，掌握用量与火候。
Practice everyday techniques, ingredient proportions and heat control.
03 灵活搭配：根据现有食材与家庭口味调整菜品。
Adapt dishes to available ingredients and family preferences.
04 餐桌规划：学习膳食搭配，丰富家庭日常菜单。
Plan balanced meals and expand your everyday menu.
SMALL CLASSES · HOME KITCHEN TOOLS
每班限3人，老师近距离指导；全程使用家庭厨具教学。1人即可预约开课，具体上课时间与学校确认。
Classes are limited to three learners, using home kitchen equipment. A class can be arranged with one booking; confirm your schedule with the school.
PACKAGE A · FOUNDATIONS
20课时 · 每节课2课时
20 class periods · 2 periods per lesson
A套餐 · 第 01 课
Cooking Basics: Straight cut, flat cut, diagonal cut; seasoning knowledge
步骤 01 · 直刀法
步骤 02 · 平刀法
步骤 03 · 斜刀法
A套餐 · 第 02 课
Cooking Basics: Coating and thickening techniques practice
步骤 01 · 上浆
步骤 02 · 挂糊
步骤 03 · 勾芡
A套餐 · 第 03 课
烹饪技法：炒、溜
Spicy shredded potatoes, stir-fried napa cabbage with vinegar, silky sautéed chicken slices [Techniques: Stir-frying, Sautéing in sauce]
香辣土豆丝
醋溜白菜
滑溜鸡片
A套餐 · 第 04 课
烹饪技法：西法炸、酥炸、干炸
Fried breaded prawns, crispy fried small yellow croaker, crispy fried pork strips [Techniques: Western-style frying, Crispy frying, Dry frying]
炸虾排
A套餐 · 第 05 课
烹饪技法：炸溜
Sweet and sour pork fillet, sweet and sour pork with pineapple (Gulaorou) [Techniques: Fried and sautéed in sauce]
糖醋里脊
A套餐 · 第 06 课
烹饪技法：炖、蒸
Tomato beef brisket, garlic vermicelli butterflied shrimp [Techniques: Stewing, Steaming]
番茄牛腩
A套餐 · 第 07 课
烹饪技法：葱爆、火爆
Quick-fried lamb with scallions, quick-fried pork kidney [Techniques: Scallion stir-frying, High-heat stir-frying]
葱爆羊肉
A套餐 · 第 08 课
烹饪技法：红烧、煸炒
Home-style braised beltfish, stir-fried mushrooms with pork [Techniques: Braising, Searing and stir-frying]
家烧带鱼
A套餐 · 第 09 课
烹饪技法：水煮、滑炒
Sliced pork in chili broth, oyster sauce beef [Techniques: Poaching in chili oil, Silky sautéing]
水煮肉片
A套餐 · 第 10 课
烹饪技法：滑炒、清炒
Shredded pork in garlic sauce (Yuxiang pork), clear stir-fried shrimp [Techniques: Silky sautéing, Clear stir-frying]
鱼香肉丝
PACKAGE B · CLASSIC DISHES
20课时 · 每节课2课时
20 class periods · 2 periods per lesson
B套餐 · 第 01 课
烹饪技法：油焖、炖
Oil-braised prawns, chicken curry [Techniques: Oil braising, Stewing]
油焖大虾
咖喱鸡块
B套餐 · 第 02 课
烹饪技法：红烧、滑炒
Rice cake braised yellow croaker, scrambled eggs with shrimp and chives [Techniques: Braising, Silky sautéing]
年糕烧黄鱼
香葱虾仁炒滑蛋
B套餐 · 第 03 课
烹饪技法：红烧、干炒
Braised pork meatballs (Lion's head), dry pot cauliflower [Techniques: Braising, Dry stir-frying]
红烧狮子头
干锅菜花
B套餐 · 第 04 课
烹饪技法：蒸、清蒸
Steamed pork with rice flour, steamed sea bass [Techniques: Steaming, Clear steaming]
米粉蒸肉
B套餐 · 第 05 课
烹饪技法：焦溜、炖
Crispy pork in sweet and sour sauce (Guobaorou), chicken stew with mushrooms [Techniques: Crispy fried with sauce, Stewing]
锅包肉
B套餐 · 第 06 课
烹饪技法：爆、爆
Kung Pao chicken, cilantro quick-fried shredded pork tenderloin [Techniques: Quick-frying, Quick-frying]
宫保鸡丁
B套餐 · 第 07 课
烹饪技法：红烧、干炒
Classic braised pork belly, dry-fried green beans [Techniques: Braising, Dry stir-frying]
经典红烧肉
B套餐 · 第 08 课
烹饪技法：熟炒、清炒
Sichuan-style twice-cooked pork, stir-fried choy sum [Techniques: Pre-cooked stir-frying, Clear stir-frying]
川味回锅肉
B套餐 · 第 09 课
烹饪技法：红烧、干烧
Three-delight stir-fry (potato, eggplant, pepper), Beijing-style braised fermented fish [Techniques: Braising, Dry braising]
地三鲜
B套餐 · 第 10 课
烹饪技法：拔丝
Caramelized apples, caramelized sweet potatoes [Techniques: Caramelizing]
拔丝苹果
PACKAGE C · REGIONAL FLAVORS
C套餐 · 第 01 课
知识点：五花肉和鸡块的煸炒火候把控；鸡块腌制配方；鲁菜家常炒菜的调味逻辑
Stir-fried Pork with Peppers, Shandong-style Stir-fried Chicken 【 Key Techniques 】 Mastering the stir-frying heat for pork belly and chicken pieces; Chicken marination recipe; Seasoning principles of Shandong home-style stir-frying
辣椒炒肉
山东炒鸡
C套餐 · 第 02 课
知识点：咸鱼的处理与去腥技巧；肉饼的肥瘦配比与摔打上劲；咸鱼入菜的提鲜逻辑
Steamed Minced Pork with Salted Fish, Salted Fish and Chicken with Eggplant Clay Pot 【 Key Techniques 】 Salted fish handling and deodorizing techniques; Fat-to-lean ratio and kneading method for minced pork patty; Umami enhancement principles of salted fish in dishes
咸鱼蒸肉饼
咸鱼鸡粒茄子煲
C套餐 · 第 03 课
知识点：鸭血的焯水与防碎技巧；粉条的泡发与入味方法；东北家常炒菜的锅气把控
Stir-fried Duck Blood with Chives, Stir-fried Celery with Glass Noodles 【 Key Techniques 】 Blanching duck blood and preventing breakage; Soaking and flavoring glass noodles; Wok hei control in Northeast Chinese home-style stir-frying
韭菜炒鸭血
芹菜炒粉条
C套餐 · 第 04 课
知识点：香干的前处理与入味技巧；酸菜的咸度把控；湘菜小炒的香料搭配规律
Stir-fried Smoked Tofu, Stir-fried Pickled Cabbage with Bamboo Shoots 【 Key Techniques 】 Pre-treatment and flavoring of smoked tofu; Saltiness control for pickled cabbage; Spice pairing principles in Hunan-style stir-frying
小炒香干
C套餐 · 第 05 课
知识点：仔鸡的嫩度把控；淮扬菜 "咸鲜适口"的调味原则
Braised Spring Chicken with Edamame, Ginger Fish with Melon 【 Key Techniques 】 Tenderness control for spring chicken; Seasoning principles of Huaiyang cuisine: "balanced savory and fresh flavors"
毛豆烧仔鸡
C套餐 · 第 06 课
知识点：糖醋汁的黄金配比；鲤鱼的改刀与定型技巧；京鲁菜 "有鸡有鱼"的年菜搭配逻辑
Sweet and Sour Fish, Chicken and Shrimp Stir-fry 【 Key Techniques 】 Golden ratio for sweet and sour sauce; Cutting and shaping techniques for carp; The logic behind "chicken and fish together" in Beijing-Shandong New Year dishes
糖醋鱼
C套餐 · 第 07 课
知识点：高汤的熬制与提鲜；豆腐切丝的刀工要领
Huaiyang First Fresh Soup, Pingqiao Tofu 【 Key Techniques 】 Broth preparation and umami enhancement; Knife skills for shredding tofu
淮扬头道鲜
C套餐 · 第 08 课
知识点：死面卷子的和面与贴锅技巧；铁锅炖的香料搭配；东北大酱的使用方法
Iron Pot Stew with Unleavened Dough Rolls, Braised Eggplant with Soybean Paste 【 Key Techniques 】 Dough mixing and pot-sticking techniques for unleavened rolls; Spice pairing for iron pot stews; Usage methods of Northeast Chinese soybean paste
死面卷子铁锅炖
C套餐 · 第 09 课
知识点：把子肉的腌制；卤的调配与养护；煎蒸两步烹制的去腥提鲜逻辑
Jinan Braised Pork Belly (Bazirou), Pan-fried and Steamed Fish 【 Key Techniques 】 Marinating Bazirou; Preparing and maintaining master sauce; Two-step cooking logic (pan-fry then steam) for removing fishiness and enhancing freshness
济南把子肉
C套餐 · 第 10 课
知识点：炒疙瘩的和面与切制手法；它似蜜的调味调配；北京清真菜的烹饪特点
Old Beijing Stir-fried Dough Chips (Chao Geda), Tashimi (Sweet Mongolian Lamb) 【 Key Techniques 】 Dough mixing and cutting methods for Chao Geda; Flavor balancing for Tashimi; Characteristics of Beijing Halal cuisine
老北京炒疙瘩
PLAN YOUR CLASSES
可联系学校了解A、B、C套餐内容与排课安排，结合自己的烹饪基础和学习目标选择课程。
Contact the school to discuss package contents and scheduling, and choose a program that suits your experience and goals.
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