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【專業介紹】

本專業是為川、湘菜愛好者和創業者設置的特色專業，利用川菜的麻、辣、鮮、香，與小炒、幹煸、幹燒和泡、燴等烹調法，富於變化的魚香、紅油、怪味、麻辣等味型，和製作精細的湘菜相結合，增加了用料的選擇和香辣、香鮮等口味多變，加之油重色濃，講求實惠，使川、湘菜完美結合成一個專業，更加適應市場顧客的需求。

【Program Introduction】

This specialized program is designed for enthusiasts and entrepreneurs of Sichuan and Hunan cuisines. It combines the numbing, spicy, fresh, and aromatic characteristics of Sichuan cuisine—with its cooking techniques such as quick stir-frying, dry-frying, dry-braising, pickling, and stewing, as well as its diverse flavor profiles like fish-fragrant, red oil, strange flavor, and mala—with the meticulous preparation of Hunan cuisine. This integration expands ingredient choices and offers varied tastes such as spicy and savory. With its generous use of oil, rich color, and emphasis on hearty flavors, this program perfectly merges Sichuan and Hunan cuisines to better meet market demands.

【課程亮點】

1. 所有菜品都是眾多知名川湘菜館的人氣熱賣菜品

2. 所有菜品均用標準化操作，易學、易懂、上手快

3. 是一個專為中小型川湘菜館量身定做的必修專業

【Course Highlights】

1. All dishes are popular bestsellers in renowned Sichuan and Hunan restaurants

2. All dishes are taught with standardized procedures, making them easy to learn, understand, and master quickly

3. This is an essential program tailor-made for small to medium-sized Sichuan and Hunan restaurants

【課程內容】

1. 開水白菜、家常豆腐
【知識點】高壓吊清湯技術；家常味型的製作。
Steamed Cabbage in Supreme Soup · Home-Style Tofu
Techniques: Pressure-cooking technique for clear broth; preparing home-style flavor

2. 毛式紅燒肉、鍋仔香辣蝦
【知識點】梅拉德反應在烹飪中的應用；香辣味型的調味原理。
Mao's Braised Pork · Spicy Shrimp in Clay Pot
Techniques: Application of Maillard reaction in cooking; principles of spicy flavor seasoning

3. 酸菜魚、重慶青椒雞
【知識點】鹹酸味型的調製方法；辣椒品種差異對菜肴口味的影響。
Fish with Pickled Cabbage · Chongqing Green Pepper Chicken
Techniques: Preparing salty and sour flavor; impact of different chili varieties on dish flavor

4. 水煮肉片、麻婆豆腐
【知識點】刀口辣椒的製作與運用；三次勾芡對包裹食材的作用。
Poached Sliced Pork in Hot Chili Oil · Mapo Tofu
Techniques: Preparing and using chopped chili; effect of three-stage thickening on coating ingredients

5. 歌樂山辣子雞、香辣美容蹄
【知識點】掛糊和油溫對雞肉外酥裏嫩的影響；處理異味食材的技法。
Geleshan Spicy Chicken · Spicy Beauty Trotters
Techniques: Effect of batter coating and oil temperature on achieving crispy exterior and tender interior of chicken; techniques for handling ingredients with strong odors

6. 大廚辣椒炒肉、酸湯肥牛
【知識點】煸炒產生鍋氣的原理；調製平和酸味的技巧。
Chef's Stir-Fried Pork with Peppers · Sliced Beef in Sour Soup
Techniques: Principle of generating "wok hei" through stir-frying; techniques for balancing sourness

7. 江湖毛血旺、農家風味茄子
【知識點】多種辣椒、花椒的混合搭配要點；茄子炸製不軟爛、不窩油的技巧。
Jianghu Duck Blood Curd · Farmhouse-Style Eggplant
Techniques: Key points for combining various chilies and Sichuan peppercorns; mastering how to deep-fry eggplant without making it too soft or greasy

8. 鹹燒白、火爆腰花
【知識點】高壓蒸肉方法；麥穗花刀技法及猛火快炒。
Steamed Pork Belly with Preserved Vegetables · Stir-Fried Pork Kidney
Techniques: Pressure-steaming method for meat; mastering wheat-ear pattern knife cuts and high-heat quick-stir-frying

9. 魚香肉絲、宮保雞丁
【知識點】食材滑油的火候與油溫把控；酸甜汁的複合調味方法。
Yu-Xiang Shredded Pork · Kung Pao Chicken
Techniques: Controlling heat and oil temperature during oil-slicking of ingredients; methods for blending sweet and sour sauce

10. 幹燒魚、螞蟻上樹
【知識點】幹燒與紅燒的技法區別；粉絲浸泡不粘、不坨的方法。
Dry-Braised Fish · Ants Climbing a Tree
Techniques: Differences between dry-braising and red-braising; mastering how to soak vermicelli to prevent sticking and clumping

11. 川味回鍋肉、幹鍋有機菜花
【知識點】熟炒烹調方法的運用；幹炒技法與鍋氣產生原理。
Sichuan-Style Twice-Cooked Pork · Dry Pot Organic Cauliflower
Techniques: Application of cooked-stir-frying technique; dry-stir-frying technique and the principle of generating wok hei

12. 涼瓜釀肉、外婆菜炒土雞蛋
【知識點】釀餡技法；炒雞蛋去腥、保持嫩滑的民間做法。
Bitter Melon Stuffed with Meat · Grandma's Stir-Fried Farm Eggs with Preserved Vegetables
Techniques: Stuffing technique; traditional method for stir-frying eggs without fishiness or dryness

【學期和學習方式】

學期12次課

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. 學員對老師的每一操作環節都要認可和簽字確認，確保技術環節不縮水

4. 學業完成後學員還要對老師的教學予以最後質量評價，保證學員學習的權益不受侵害

【Course Duration & Learning Approach】

12 sessions

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