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【專業介紹】

淮揚菜是中國傳統四大菜係之一，起源於江蘇揚州與淮安。它以江湖河鮮為主料，注重食材鮮活，刀工精細，烹飪善用火候，擅長燉、燜、煨、蒸、燒、炒等技法。選料嚴謹，追求本味，格調高雅，素有“東南第一佳味”之美譽。

【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."

【課程亮點】

1. 傳承經典：沿用傳統加工與烹調方法，還原地道風味

2. 標準調味：係統化調味配比，確保口味穩定、易於複製

3. 閉環教學：課前、課中、課後全程跟進，保障學習效果

【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

【課程內容】 24課時（每節課2課時）

1. 淮揚獅子頭 · 老火腿大煮幹絲

· 知識點：五花肉切石榴粒的刀工技法；吊湯要領

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

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

2. 響油鱔糊 · 油渣炒上海青

· 知識點：熱花椒油與大蒜混合提香技法；豬油煉製與油渣處理

· 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. 鬆鼠魚 · 大明寺煨蘿卜

· 知識點：麥穗花刀技法；菌湯與食材的高壓處理

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

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

4. 老上海熏黃魚 · 荷葉粉蒸肉

· 知識點：簡易熏製技術；南瓜/紅薯搭配蒸肉的風味變化

· 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. 年糕燒黃魚 · 麵筋塞肉 · 大明油燜筍

· 知識點：煎魚不粘鍋技巧；麵筋先蒸後燒與直接燒製的區別

· 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. 外婆紅燒肉 · 文思豆腐羹

· 知識點：家燒肉不焯水的處理技法；剁刀技法

· Grandma's Braised Pork · Wensi Tofu Soup

· Techniques: Braising pork without blanching; chopping knife skills

7. 蝦醬炒土雞蛋 · 梅子小排

· 知識點：蝦醬的使用要點；酸甜味型的調製技巧

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

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

8. 百合水晶蝦仁 · 菌菇素燒鵝（或素雞）

· 知識點：滑炒技法油溫和火候把控；菌菇增香不搶味的操作技巧

· 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. 蘇邦白斬雞 · 揚州炒飯

· 知識點：雞肉嫩滑的煮製技法；炒飯不粘、不糊、濃鬱回香的秘訣

· 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. 四喜烤麩 · 開邊蝦爛糊白菜

· 知識點：烹飪烤麩味道濃鬱不油膩的技法；蝦油的煉製方法

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

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

11. 幹撈鮮蝦粉絲煲 · 開陽蛋黃豆腐

· 知識點：粉絲泡發不粘不坨的技巧；蛋黃豆腐呈現蟹黃風味的技法

· 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. 軟兜長魚 · 砂鍋魚頭

· 知識點：長魚的選購與加工處理；砂鍋魚頭燜燉技法的舉一反三

· 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

【學期與學習方式】

• 學期： 24課時（每節課2課時）

• 實操跟隨：學員與老師同步操作，實時發現問題、糾正問題
• 環節確認：每一步技法掌握後方可進入下一環節，學員簽字確認
• 結課評價：學業完成後，學員對教學質量進行最終評價，保障學習權益

【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 evalsuation: Students assess the teaching quality upon completion, ensuring a protected learning experience

【核心問題解答】

1. 學習淮揚菜需要烹飪基礎嗎？
答：本課程為特色菜係專修，適合有一定基礎的廚師進行技術升級、菜品創新或風味拓展。零基礎學員需先修基礎課程後方可報名。

2. 淮揚菜的市場前景如何？
答：作為中國四大菜係之一，淮揚菜在江南地區乃至全國具有深遠影響力。對北方廚師而言，掌握淮揚菜不僅能拓寬烹飪視野，更能為菜品創新提供豐富的技法和理念參考。

【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.

淮揚之味，不在濃烈，在清鮮；不在繁複，在本真。
十二堂課，不隻是學一套技法，更是走進一種 culinary philosophy —— 那裏有刀鋒下的分寸，有火候裏的耐心，有食材本身想說的話。

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.