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【課程介紹】

本專業零基礎入學(xue)，從基礎刀工開(kai)始(shi)，逐(zhu)漸是配菜(cai)、打荷、冷葷涼(liang)菜(cai)、招(zhao)牌大菜(cai)、海鮮、飲料(liao)及酒樓主(zhu)食等，其范圍之(zhi)(zhi)廣泛、內容之(zhi)(zhi)豐富、菜(cai)品之(zhi)(zhi)前(qian)衛，涵蓋(gai)了(le)一(yi)名優(you)秀廚師必須掌握的專業技(ji)術(shu)！所有(you)課程內容都是現在流行的人氣(qi)菜(cai)肴，小班(ban)授課，是一(yi)個性(xing)價比超值的烹飪全能課程。

第一部分：烹飪基礎(chu)

【教學目的】

旨在培養具備扎實專(zhuan)業(ye)技能、深(shen)厚文化(hua)(hua)底蘊(yun)和創(chuang)(chuang)新(xin)精(jing)神的中餐(can)大(da)廚，使其(qi)能夠精(jing)準把(ba)握各類食材特性，熟練運(yun)用多種烹飪技法，滿足(zu)不同食客對高品質(zhi)中餐(can)的需求(qiu)，傳承和創(chuang)(chuang)新(xin)中華美食文化(hua)(hua)。

【教學(xue)目標】

了解和掌握(wo)常見食材的特性(xing)，精(jing)通調(diao)料特點與使用方(fang)法，熟練運用煎(jian)、炒、烹(peng)、炸、蒸、煮、燉等(deng) 20 種以上專業烹(peng)飪(ren)技(ji)法，精(jing)準(zhun)制作出(chu)60 道涵蓋各大菜(cai)系的綜合菜(cai)品(pin)(pin)，并能根據食材特點進行創意搭(da)配，能根據不同菜(cai)品(pin)(pin)和食客口味(wei)偏好(hao)，舉一反(fan)三設計出(chu)營養均衡、口味(wei)獨特的菜(cai)品(pin)(pin)。

【教學內容(rong)】

1、刀工技法-：直刀法、平刀法、斜(xie)刀法

2、漿(jiang)糊技法(fa)-：上漿(jiang)掛糊、調味(wei)邏(luo)輯知識(shi)

3、花(hua)刀(dao)技(ji)法-：麥穗(sui)、蓑(suo)衣、荔枝花(hua)刀(dao)

4、炸-：炸小黃(huang)魚、炸酥肉、炸蝦排(pai)

[烹(peng)調技法(fa)(fa)]干炸(zha)、西法(fa)(fa)炸(zha)

5、炸-：椒鹽雞條(tiao)、軟(ruan)炸時蔬(shu)、干(gan)炸丸子

[烹調技法]軟炸、酥炸、干炸

6、炒-：清炒蝦仁、魚(yu)香肉絲(si)

[烹(peng)調技法]清炒、滑炒

7、炒-：川味回鍋(guo)肉、清炒炒菜心(xin)  

[烹調技法]熟炒、清炒

8、炒、燒-：家燒帶魚、蘑菇炒肉

[烹調技(ji)法]紅(hong)燒(shao)、煸炒

9、炒、燒-：鮑魚紅燒肉、干煸(bian)四季豆

[烹調技(ji)法] 紅燒、干炒

10、炒、燒：年糕(gao)燒黃魚、香(xiang)蔥(cong)蝦仁炒滑蛋

[烹調技(ji)法(fa)] 紅燒、滑炒

11、炒、燒(shao)：紅燒(shao)獅子頭、干(gan)鍋(guo)菜花

[烹(peng)調技法] 紅燒、干(gan)煸

12、炒、燒：地(di)三鮮、京味燒臭魚

[烹調(diao)技法] 紅燒、干(gan)燒

13、炒、燒：麻婆豆腐、鮑(bao)汁養生蘿卜

[烹調技法] 紅燒

14、溜(liu)-：糖(tang)醋里脊、古老肉

[烹調技法] 炸溜

15、溜、燉：滑溜里脊、跨燉魚

[烹調(diao)技法(fa)] 溜、燉(dun)

16、溜、燉(dun)：熘肝尖、清燉(dun)獅子頭

[烹調技法] 溜、燉

17、溜、燉：鍋包肉、小雞燉蘑(mo)菇

[烹調技(ji)法] 炸溜、燉

18、溜(liu)(liu)、燉：焦溜(liu)(liu)肉(rou)(rou)片、酸菜白肉(rou)(rou)

[烹(peng)調技法] 焦溜、燉

19、爆-：宮保雞(ji)丁(ding)、芫爆肉絲

[烹調技法] 宮爆、芫爆

20、爆(bao)-：蔥爆(bao)羊肉、火爆(bao)腰花

[烹調技法] 蔥(cong)爆(bao)、火爆(bao)

21、煎、塌-：南煎丸(wan)子、鍋(guo)塌豆腐(fu)

[烹調技法] 煎燒、鍋塌(ta)

22、煮(zhu)--：老火(huo)腿煮(zhu)干(gan)絲、酸湯魚(yu)

[烹(peng)調技法] 煮(zhu)

23、煮(zhu)-：水煮(zhu)肉(rou)片(pian)、耗油牛肉(rou)

[烹調技法] 煮、滑(hua)炒

24、燜(men)(men)-：醬燜(men)(men)小(xiao)黃魚(yu)、黃燜(men)(men)雞、文(wen)思豆腐(fu)湯

[烹調技法] 燜

25、燜-：油(you)燜大蝦、咖喱雞(ji)塊、酸(suan)辣湯(tang)

[烹調技法] 燜、燉

26、蒸-：番(fan)茄牛(niu)腩、蒜(suan)蓉粉絲娃娃菜(cai)

[烹(peng)調技(ji)法(fa)] 燉、蒸

27、蒸(zheng)-：米粉蒸(zheng)肉(rou)、清(qing)蒸(zheng)魚

[烹調技法] 粉蒸、清蒸

28、拔(ba)絲-：拔(ba)絲蘋果、拔(ba)絲紅薯

[烹調技(ji)法] 拔絲

29、涼(liang)菜制作(zuo)：萬(wan)能涼(liang)拌菜汁制作(zuo)、五香調味油制作(zuo)：（口水雞、熗拌土豆絲、蒜(suan)泥白肉）

[烹調(diao)技法] 拌、熗(qiang)

Master Chinese Culinary Course

【Course Introduction】

This program requires zero prior experience and starts from basic knife skills, progressively covering ingredients preparation, pantry work, cold dishes, signature dishes, seafood, beverages, and restaurant staple foods. With its wide range, rich content, and avant-garde dishes, it encompasses all the professional techniques that an excellent chef must master! All course content features currently popular dishes taught in small classes—a cost-effective comprehensive culinary course with exceptional value.

Part 1: Culinary Foundation

【Educational Purpose】
Aimed at cultivating Chinese chefs with solid professional skills, deep cultural understanding, and innovative spirit, enabling them to precisely grasp the characteristics of various ingredients, skillfully apply multiple cooking techniques, meet diverse diners' demands for high-quality Chinese cuisine, and inherit and innovate Chinese culinary culture.

【Learning Objectives】
Understand and master the characteristics of common ingredients, become proficient in seasoning properties and usage methods, skillfully apply over 20 professional cooking techniques including pan-frying, stir-frying, deep-frying, steaming, boiling, and stewing, accurately prepare 60 comprehensive dishes covering major culinary traditions, creatively combine ingredients based on their characteristics, and design nutritionally balanced dishes with unique flavors tailored to different dishes and diner preferences.

【Teaching Content】

1. Knife Skills: Straight cut, flat cut, diagonal cut
2. Coating Techniques: Batter coating and thickenings, seasoning logic knowledge
3. Decorative Cuts: Wheat ear pattern, raincoat pattern, lychee pattern

Part 2: Hands-On Practice

4. Deep-Frying: Fried small yellow croaker, crispy fried pork, fried breaded prawns

5. Deep-Frying: Salt and pepper chicken strips, soft-fried seasonal vegetables, dry-fried meatballs

6. Stir-Frying: Clear stir-fried shrimp, shredded pork in garlic sauce (Yuxiang pork)

7. Stir-Frying: Sichuan-style twice-cooked pork, stir-fried choy sum

8. Stir-Frying & Braising: Home-style braised beltfish, stir-fried mushrooms with pork

9. Stir-Frying & Braising: Braised pork with abalone, dry-fried green beans

10. Stir-Frying & Braising: Rice cake braised yellow croaker, scrambled eggs with shrimp and chives

11. Stir-Frying & Braising: Braised pork meatballs (Lion's head), dry-fried cauliflower

12. Stir-Frying & Braising: Three-delight stir-fry (potato, eggplant, pepper), Beijing-style braised fermented fish

13. Stir-Frying & Braising: Mapo tofu, braised health-preserving radish with abalone sauce

14. Sautéing in Sauce: Sweet and sour pork fillet, sweet and sour pork with pineapple (Gulaorou)

15. Sautéing in Sauce & Stewing: Silky sautéed pork tenderloin, cross-stewed fish

16. Sautéing in Sauce & Stewing: Sautéed pork liver, clear stewed Lion's head meatballs

17. Sautéing in Sauce & Stewing: Double-cooked pork in sweet and sour sauce (Guobaorou), chicken stew with mushrooms

18. Sautéing in Sauce & Stewing: Crispy fried sliced pork in sauce, pickled cabbage with pork belly
19. Quick-Frying: Kung Pao chicken, cilantro quick-fried shredded pork

20. Quick-Frying: Quick-fried lamb with scallions, quick-fried pork kidney

21. Pan-Frying & Pan-Steaming: Southern-style pan-fried meatballs, pan-steamed tofu

22. Boiling: Braised ham with shredded dried tofu, sour soup fish

23. Boiling: Poached sliced beef in chili oil (Shuizhu beef), oyster sauce beef
24. Stewing: Braised small yellow croaker in soy sauce, yellow braised chicken, Wensi tofu soup

25. Stewing: Oil-braised prawns, chicken curry, hot and sour soup

26. Steaming: Tomato beef brisket, garlic vermicelli baby cabbage

27. Steaming: Steamed pork with rice flour, steamed fish

28. Caramelizing: Caramelized apples, caramelized sweet potatoes

29. Cold Dish Preparation: All-purpose dressing preparation, five-spice infused oil preparation (Saliva Chicken, Spicy shredded potatoes, Garlic sliced pork)

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