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【專業介紹】

本專業是為粵菜愛好者精心打造的特色專業，以粵菜中醬、汁、油的製作技術為培訓重點，以醬帶菜、以汁帶菜、以油帶菜，使學員通過短時間可以學習到最核心的粵菜烹飪技法，達到舉一反三、一點帶麵的學習效果。特別適合北方廚師和粵菜愛好者學習和掌握。

【Program Introduction】

This specialized program is meticulously designed for Cantonese cuisine enthusiasts. It focuses on the core techniques of preparing sauces, dressings, and oils used in Cantonese cooking—using sauces to elevate dishes, dressings to enhance flavors, and oils to bring out aromas. Through this approach, students can quickly master the most essential Cantonese culinary techniques, enabling them to apply one principle to multiple dishes and achieve comprehensive learning outcomes. It is particularly suitable for chefs from northern regions and Cantonese cuisine lovers seeking to understand and master this culinary tradition.

【課程亮點】

粵菜烹製簡單快捷，其核心是烹調醬料的製作和掌握，比如豉油、蒜蓉、蠔油、黑椒等等。很多菜肴都是用這些提前預製的醬汁烹製的。掌握了這些醬汁的製作，也就基本掌握了粵菜烹製的精髓。

【Course Highlights】

Cantonese cooking is known for its simplicity and efficiency, with the core lying in the preparation and mastery of cooking sauces such as soy sauce, garlic puree, oyster sauce, black pepper sauce, and more. Many dishes are prepared using these pre-made sauces. By mastering these sauce recipes, one essentially grasps the essence of Cantonese cuisine.

【課程內容】24課時（每節課2課時）

1. 清蒸鱸魚、芥蘭炒臘肉、清炒豌豆尖
【知識點】正確使用蒸魚豉油；青菜的爆鍋炒製方法。
Steamed Sea Bass · Stir-Fried Chinese Broccoli with Cured Meat · Sautéed Pea Shoots 

2. 蠔油牛肉、豉汁蒸扇貝

【知識點】蠔油汁和豆豉汁的製作技法以及應用。
Beef in Oyster Sauce · Steamed Scallops with Black Bean Sauce

3. 蒜蓉開邊蝦、避風塘焗南瓜

【知識點】廣東蒜蓉醬的製作方法以及避風塘烹飪技法。
Garlic Butterflied Shrimp · Typhoon Shelter Baked Pumpkin

4. 金牌蒜香骨、百合金沙蝦

【知識點】製作金蒜對火候的要求；金沙的炒製方法以及應用。
Golden Garlic Spareribs · Lily Bulb and Golden Sand Shrimp

5. 黑椒牛柳粒、鮑汁養生豆腐、煎蝦餅

【知識點】黑椒醬的製作要點；鮑汁如何與豆腐結合；煎蝦餅的要點。
Black Pepper Beef Tenderloin Cubes · Braised Healthy Tofu with Abalone Sauce · Pan-Fried Shrimp Cakes

6. 家燒黃魚、幹炒牛河

【知識點】利用豬油或肥肉烹製魚類食材的原理；美拉德反應在炒製河粉中的運用。
Home-Style Braised Yellow Croaker · Dry-Fried Beef Chow Fun

7. 海皇幹撈粉絲煲、支竹牛腩煲

【知識點】粉絲如何泡發不粘不坨；煲仔醬的製作。
Dried Seafood Vermicelli Pot · Beef Brisket with Bean Curd Sticks in Clay Pot

8. 牛坑腩撈陳村粉、椒鹽蝦

【知識點】紅燉牛腩去腥增香的技法；椒鹽的製作以及油炸蝦不老不柴的火候控製。
Braised Beef Brisket with Chencun Rice Noodles · Salt and Pepper Shrimp

9. 玉米排骨蓮藕湯、糖醋菊花魚

【知識點】煲湯的方法及應用；菊花花刀技術以及糖醋汁的製作。
Corn, Rib, and Lotus Root Soup · Sweet and Sour Chrysanthemum-Shaped Fish

10. 菠蘿咕咾肉、香菇扒菜膽

【知識點】糖醋汁的製作技術；青菜的爆鍋技術。
Sweet and Sour Pork with Pineapple · Braised Mushrooms with Baby Bok Choy

11. 白斬雞、江南一品鍋

【知識點】廣東煮嫩雞的技法以及蘸料調製；燉菜食材投放的時間要求。
White Cut Chicken · Jiangnan Supreme Hot Pot

12. 煎釀青椒、禦膳滋補雞湯

【知識點】釀餡製作；煲湯的方法及應用。
Stuffed Pan-Fried Green Peppers · Imperial Nourishing Chicken Soup

【學期和學習方式】

根據學生的實際掌握情況，學期約24課時，學習方式為：

1. 學員跟著老師一步一步操作，老師會發現和糾正實際操作中的問題。

2. 每一環節的問題不解決，老師就不進行下一步的教學，保證學員不帶著問題學習。

3. 學員對每一操作環節認可並簽字確認，確保技術環節不縮水。

4. 學業完成後，學員對教學進行最終質量評價，保障學習權益。

【Course Duration & Learning Approach】

Based on each student's progress, the program consists of approximately 24 class hours. The learning approach is as follows:

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 evalsuation of the teaching quality, ensuring their learning rights are protected.