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【課程介紹】

鮑參翅肚是指四種珍貴的海味，即鮑魚、海參、魚翅、魚肚，粵港澳地區常用來製作豐盛的酒席或貴價的美味珍饈。以前內地不常見，有價格昂貴，因此也是內地廚師技術的一個短板。本專業就是專門教大家如何烹製這一類的沿海高檔食材，從此烹製高檔海產品不再發愁。

【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.

【課程亮點】

1. 全部使用高檔海鮮食材

2. 幹貨原料漲發技術全套學習

3. 所有菜品都是傳統技法和現代裝盤的結合

4. 北京當代名廚親自授課

【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

【課程內容】

1. 高湯吊製方法及流程

2. 清湯吊製方法及流程

3. 海參漲發處理方法

4. 魚翅、魚肚漲發處理方法

5. 鮑魚漲發處理方法

6. 濃湯魚肚、蟹黃魚肚

7. 龍蝦三吃（刺身、椒鹽、煲粥）

8. 蔥燒一品遼參、金米遼參、鵝掌扣遼參

9. 紅燒大鮑翅、魚翅撈飯、三絲燴生翅

10. 紅燒一品鮑 、花菇扣全鮑

11. 瑤柱冬瓜脯、竹蓀扣螺片、佛跳牆

12. 鮮鮑東坡肉、花膠雞

【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

【學期和上課方式】

12次課｜小班教學

提示：本專業針對專業人士設置；菜品規格為“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.