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【專業介紹】

簡單的小菜，不簡單的做法。要做到口味獨特、與眾不同，才可以吸引消費者。本專業學習內容適合在酒樓、超市、小吃城、窗口涼菜店，獨家秘製涼菜汁，好吃又健康，是開辦小餐館、大排檔必修的專業。

【Program Introduction】

Simple dishes, yet complex in preparation. To captivate customers, one must create flavors that are unique and distinctive. This program covers recipes suitable for restaurants, supermarkets, food courts, and cold dish takeout windows. With exclusive secret recipes for cold dish dressings that are both delicious and healthy, this is an essential course for starting a small restaurant or food stall.

【課程介紹】

所有涉及到的調味醬、調味汁、調味粉等等，流行多樣、步驟詳細、簡單易學，讓精品成為您家中的家常菜，讓您上第一道菜時就震驚四座。

【Course Introduction】

All featured sauces, dressings, and seasoning powders are trendy, with detailed step-by-step instructions that are easy to learn. Transform exquisite dishes into everyday home cooking and impress everyone at the table with your very first dish.

【課程內容】

一、調味油的製作

辣椒油、紅油、花椒油

I. Preparation of Seasoning Oils

Chili Oil · Red Oil · Sichuan Pepper Oil

二、實際操作內容

II. Hands-On Practice

1. 醬牛肉、醬肘花、燒雞
Soy-Marinated Beef · Soy-Marinated Pork Hock · Roasted Chicken

2. 鹵水豆腐、鹵水鴨頭、鹵水大腸
Braised Tofu in Spiced Brine · Braised Duck Heads in Spiced Brine · Braised Pork Intestines in Spiced Brine

3. 上海醬鴨、花雕醉鴨、幹炸小黃魚
Shanghai Soy-Marinated Duck · Huadiao Wine-Infused Duck · Deep-Fried Small Yellow Croaker

4. 糖醋排骨、鹽水鴨肝、椒麻雞
Sweet and Sour Spareribs · Salt-Boiled Duck Liver · Spiced Chicken with Chili Sauce

5. 酥鯽魚、五香熏魚、老北京肉皮凍
Crispy Crucian Carp · Five-Spice Smoked Fish · Old Beijing Pork Skin Aspic

6. 口水雞、夫妻肺片、爽口木耳
Poached Chicken in Chili Sauce · Couple's Delight (Beef Tripe and Offal in Chili Sauce) · Refreshing Wood Ear Mushrooms

7. 四川泡菜、脆皮黃瓜、爽口蘿卜
Sichuan Pickled Vegetables · Crispy Cucumber · Refreshing Pickled Radish

8. 四喜烤麩、擂椒茄子、東北拉皮
Four-Treasures Braised Gluten · Pounded Chili Eggplant · Northeast-Style Cold Bean Starch Noodles

9. 桂花糯米藕、藍莓山藥、杭椒皮蛋
Osmanthus Glutinous Rice Stuffed Lotus Root · Blueberry Yam · Hangzhou Chili with Century Eggs

10. 乾隆白菜、芥末墩、秘製涼皮
Emperor's Cabbage (Cold Cabbage with Sesame Sauce) · Mustard Cabbage Bundles · Secret Recipe Cold Rice Noodles

【學期和學習方式】

根據學生的實際掌握情況，學期10次課，學習方式為：

1. 學員跟著師傅一步一步操作，師傅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，師傅就不進行下一步的教學，保證學員不帶著問題學習。

3. 學員對師傅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師傅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】

Based on each student's progress, the program consists of approximately 10 sessions. The learning approach is as follows:

1. Students follow the instructor step by step, allowing the instructor to identify and correct issues in real time.

2. The instructor 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.