【专业介绍】

淮扬菜是中国传统四大菜系之一，起源于江苏扬州与淮安。它以江湖河鲜为主料，注重食材鲜活，刀工精细，烹饪善用火候，擅长炖、焖、煨、蒸、烧、炒等技法。选料严谨，追求本味，格调高雅，素有“东南第一佳味”之美誉。

【Program Introduction】

Huaiyang cuisine is one of China's four great culinary traditions, originating in Yangzhou and Huai'an, Jiangsu. Known for its use of fresh aquatic ingredients, exquisite knife skills, and masterful control of heat, it specializes in techniques such as stewing, simmering, braising, steaming, and stir-frying. With a philosophy rooted in preserving natural flavors and presenting dishes with elegance, Huaiyang cuisine has long been celebrated as "the finest taste of the Southeast."

【课程亮点】

1. 传承经典：沿用传统加工与烹调方法，还原地道风味

2. 标准调味：系统化调味配比，确保口味稳定、易于复制

3. 闭环教学：课前、课中、课后全程跟进，保障学习效果

【Course Highlights】

1. Authentic Techniques: Traditional preparation and cooking methods to restore classic flavors

2. Standardized Seasoning: Systematic flavor profiles for consistent and replicable results

3. Integrated Learning System: Pre-class, in-class, and post-class support to ensure mastery

【课程内容】 24课时（每节课2课时）

1. 淮扬狮子头 · 老火腿大煮干丝

· 知识点：五花肉切石榴粒的刀工技法；吊汤要领

· Huaiyang Lion's Head Meatballs · Braised Shredded Tofu with Ham

· Techniques: Dicing pork belly into pomegranate-sized pieces; mastering stock preparation

2. 响油鳝糊 · 油渣炒上海青

· 知识点：热花椒油与大蒜混合提香技法；猪油炼制与油渣处理

· Sizzling Eel Paste · Stir-Fried Shanghai Greens with Pork Cracklings

· Techniques: Infusing aroma with hot Sichuan pepper oil and garlic; rendering lard and preparing cracklings

3. 松鼠鱼 · 大明寺煨萝卜

· 知识点：麦穗花刀技法；菌汤与食材的高压处理

· Squirrel-Shaped Mandarin Fish · Da Ming Temple Braised Radish

· Techniques: Wheat-ear patterned knife cuts; pressure-cooking mushroom broth and ingredients

4. 老上海熏黄鱼 · 荷叶粉蒸肉

· 知识点：简易熏制技术；南瓜/红薯搭配蒸肉的风味变化

· Old Shanghai Smoked Yellow Croaker · Lotus Leaf Steamed Pork with Rice Flour

· Techniques: Simple smoking methods; flavor variations when pairing steamed pork with pumpkin or sweet potato

5. 年糕烧黄鱼 · 面筋塞肉 · 大明油焖笋

· 知识点：煎鱼不粘锅技巧；面筋先蒸后烧与直接烧制的区别

· Braised Yellow Croaker with Rice Cakes · Gluten Balls Stuffed with Meat · Da Ming Braised Bamboo Shoots

· Techniques: Preventing fish from sticking when pan-frying; comparing steamed-then-braised vs. directly braised gluten

6. 外婆红烧肉 · 文思豆腐羹

· 知识点：家烧肉不焯水的处理技法；剁刀技法

· Grandma's Braised Pork · Wensi Tofu Soup

· Techniques: Braising pork without blanching; chopping knife skills

7. 虾酱炒土鸡蛋 · 梅子小排

· 知识点：虾酱的使用要点；酸甜味型的调制技巧

· Stir-Fried Farm Eggs with Shrimp Paste · Plum-Glazed Spareribs

· Techniques: Proper use of shrimp paste; balancing sweet and sour flavors

8. 百合水晶虾仁 · 菌菇素烧鹅（或素鸡）

· 知识点：滑炒技法油温和火候把控；菌菇增香不抢味的操作技巧

· Lily Bulb Crystal Shrimp · Braised Mushroom "Vegetarian Goose" (or Vegetarian Chicken)

· Techniques: Controlling oil temperature and heat for smooth stir-frying; enhancing aroma with mushrooms without overpowering other flavors

9. 苏邦白斩鸡 · 扬州炒饭

· 知识点：鸡肉嫩滑的煮制技法；炒饭不粘、不糊、浓郁回香的秘诀

· Suzhou-Style White Cut Chicken · Yangzhou Fried Rice

· Techniques: Poaching chicken for tender, silky texture; secrets to achieving non-sticky, non-mushy, aromatic fried rice

10. 四喜烤麸 · 开边虾烂糊白菜

· 知识点：烹饪烤麸味道浓郁不油腻的技法；虾油的炼制方法

· Four-Treasures Braised Gluten · Split Shrimp with Soft-Cooked Cabbage

· Techniques: Achieving rich flavor in gluten without greasiness; preparing shrimp oil

11. 干捞鲜虾粉丝煲 · 开阳蛋黄豆腐

· 知识点：粉丝泡发不粘不坨的技巧；蛋黄豆腐呈现蟹黄风味的技法

· Dried Shrimp Vermicelli Pot · Dried Shrimp and Egg Yolk Tofu

· Techniques: Soaking vermicelli to prevent clumping; creating crab roe flavor with egg yolk and tofu

12. 软兜长鱼 · 砂锅鱼头

· 知识点：长鱼的选购与加工处理；砂锅鱼头焖炖技法的举一反三

· Soft-Backed Eel · Clay Pot Fish Head

· Techniques: Selecting and preparing eel; mastering braising methods with clay pot fish head and applying them to other dishes

【学期与学习方式】

• 学期： 24课时（每节课2课时）

• 实操跟随：学员与老师同步操作，实时发现问题、纠正问题
• 环节确认：每一步技法掌握后方可进入下一环节，学员签字确认
• 结课评价：学业完成后，学员对教学质量进行最终评价，保障学习权益

【Course Schedule & Learning Approach】

• Duration: 24 hours
• Hands-On Guidance: Students follow along in real time, with immediate feedback and correction
• Step-by-Step Confirmation: Each technique must be mastered and signed off before progressing
• Final Evaluation: Students assess the teaching quality upon completion, ensuring a protected learning experience

【核心问题解答】

1. 学习淮扬菜需要烹饪基础吗？
答：本课程为特色菜系专修，适合有一定基础的厨师进行技术升级、菜品创新或风味拓展。零基础学员需先修基础课程后方可报名。

2. 淮扬菜的市场前景如何？
答：作为中国四大菜系之一，淮扬菜在江南地区乃至全国具有深远影响力。对北方厨师而言，掌握淮扬菜不仅能拓宽烹饪视野，更能为菜品创新提供丰富的技法和理念参考。

【Key Questions】

1. Do I need prior cooking experience to learn Huaiyang cuisine?
A: This is an advanced specialization course designed for chefs with foundational skills seeking to upgrade techniques or innovate dishes. Beginners are required to complete basic training before enrolling.

2. What is the market potential for Huaiyang cuisine?
A: As one of China's four major culinary traditions, Huaiyang cuisine holds significant influence across the country. For chefs, especially those from northern regions, mastering Huaiyang techniques not only broadens culinary horizons but also offers rich inspiration for creative dish development.

淮扬之味，不在浓烈，在清鲜；不在繁复，在本真。
十二堂课，不只是学一套技法，更是走进一种 culinary philosophy —— 那里有刀锋下的分寸，有火候里的耐心，有食材本身想说的话。

The beauty of Huaiyang cuisine lies not in intensity, but in clarity; not in complexity, but in truth.
Twelve sessions are more than a skill set—they are an invitation into a culinary philosophy, where precision meets patience, and ingredients are finally heard.