【课程介绍】

鲍参翅肚是指四种珍贵的海味，即鲍鱼、海参、鱼翅、鱼肚，粤港澳地区常用来制作丰盛的酒席或贵价的美味珍馐。以前内地不常见，有价格昂贵，因此也是内地厨师技术的一个短板。本专业就是专门教大家如何烹制这一类的沿海高档食材，从此烹制高档海产品不再发愁。

【Course Introduction】

"Bao-Shen-Chi-Du" refers to four prized seafood delicacies: abalone, sea cucumber, shark fin, and fish maw. Commonly used in extravagant banquets and luxurious dishes in the Guangdong-Hong Kong-Macao region, these ingredients were once rare in mainland China due to their high cost, leaving many mainland chefs with limited experience in preparing them. This program is designed to teach the art of cooking these premium coastal ingredients, so you can confidently create high-end seafood dishes with ease.

【课程亮点】

1. 全部使用高档海鲜食材

2. 干货原料涨发技术全套学习

3. 所有菜品都是传统技法和现代装盘的结合

4. 北京当代名厨亲自授课

【Course Highlights】

1. All dishes use premium seafood ingredients

2. Comprehensive training in rehydrating dried ingredients

3. Each dish combines traditional techniques with modern plating

4. Taught personally by a renowned contemporary chef from Beijing

【课程内容】

1. 高汤吊制方法及流程

2. 清汤吊制方法及流程

3. 海参涨发处理方法

4. 鱼翅、鱼肚涨发处理方法

5. 鲍鱼涨发处理方法

6. 浓汤鱼肚、蟹黄鱼肚

7. 龙虾三吃（刺身、椒盐、煲粥）

8. 葱烧一品辽参、金米辽参、鹅掌扣辽参

9. 红烧大鲍翅、鱼翅捞饭、三丝烩生翅

10. 红烧一品鲍 、花菇扣全鲍

11. 瑶柱冬瓜脯、竹荪扣螺片、佛跳墙

12. 鲜鲍东坡肉、花胶鸡

【Course Content】

1. Master stock preparation methods and procedures

2. Clear broth preparation methods and procedures

3. Sea cucumber rehydration and processing

4. Shark fin and fish maw rehydration and processing

5. Abalone rehydration and processing

6. Fish maw in rich broth · Crab roe fish maw

7. Lobster three ways (sashimi, salt and pepper, congee)

8. Scallion-braised premium sea cucumber · Sea cucumber with millet · Goose foot with sea cucumber

9. Braised shark fin in brown sauce · Shark fin with rice · Shredded trio with shark fin soup

10. Braised premium abalone · Flower mushroom with whole abalone

11. Dried scallop with winter melon · Bamboo fungus with sliced whelk · Buddha Jumps Over the Wall

12. Dongpo pork with fresh abalone · Chicken with fish maw

【学期和上课方式】

12次课｜小班教学

提示：本专业针对专业人士设置；菜品规格为“例上”和“位上”。

【Course Duration & Format】

12 sessions | Small class size

Note: This program is designed for professionals. Dishes are presented in both "sharing portion" and "individual portion" styles.