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01

烹飪基礎：直刀法、平刀法、斜刀法；調料知識

Cooking Basics: Straight cut, flat cut, diagonal cut; seasoning knowledge

02

烹飪基礎：上漿掛糊以及勾芡實操

Cooking Basics: Coating and thickening techniques practice

03

香辣土豆絲、醋溜白菜、滑溜雞片

烹飪技法：炒、溜

Spicy shredded potatoes, stir-fried napa cabbage with vinegar, silky sautéed chicken slices [Techniques: Stir-frying, Sautéing in sauce]

04

炸蝦排、酥炸小黃魚、炸小酥肉

烹飪技法：西法炸、酥炸、幹炸

Fried breaded prawns, crispy fried small yellow croaker, crispy fried pork strips [Techniques: Western-style frying, Crispy frying, Dry frying]

05

糖醋裏脊、咕咾肉

烹飪技法：炸溜

Sweet and sour pork fillet, sweet and sour pork with pineapple (Gulaorou) [Techniques: Fried and sautéed in sauce]

06

番茄牛腩、蒜蓉粉絲開邊蝦

烹飪技法：燉、蒸

Tomato beef brisket, garlic vermicelli butterflied shrimp [Techniques: Stewing, Steaming]

07

蔥爆羊肉、火爆腰花

烹飪技法：蔥爆、火爆

Quick-fried lamb with scallions, quick-fried pork kidney [Techniques: Scallion stir-frying, High-heat stir-frying]

08

家燒帶魚、鮮蘑菇炒肉

烹飪技法：紅燒、煸炒

Home-style braised beltfish, stir-fried mushrooms with pork [Techniques: Braising, Searing and stir-frying]

09

水煮肉片、蠔油牛肉

烹飪技法：水煮、滑炒

Sliced pork in chili broth, oyster sauce beef [Techniques: Poaching in chili oil, Silky sautéing]

10

魚香肉絲、清炒蝦仁

烹飪技法：滑炒、清炒

Shredded pork in garlic sauce (Yuxiang pork), clear stir-fried shrimp [Techniques: Silky sautéing, Clear stir-frying]

01

油燜大蝦、咖喱雞塊

烹飪技法：油燜、燉

Oil-braised prawns, chicken curry [Techniques: Oil braising, Stewing]

02

年糕燒黃魚、香蔥蝦仁炒滑蛋

烹飪技法：紅燒、滑炒

Rice cake braised yellow croaker, scrambled eggs with shrimp and chives [Techniques: Braising, Silky sautéing]

03

紅燒獅子頭、幹鍋菜花

烹飪技法：紅燒、幹炒

Braised pork meatballs (Lion's head), dry pot cauliflower [Techniques: Braising, Dry stir-frying]

04

米粉蒸肉、清蒸鱸魚

烹飪技法：蒸、清蒸

Steamed pork with rice flour, steamed sea bass [Techniques: Steaming, Clear steaming]

05

鍋包肉、小雞燉蘑菇

烹飪技法：焦溜、燉

Crispy pork in sweet and sour sauce (Guobaorou), chicken stew with mushrooms [Techniques: Crispy fried with sauce, Stewing]

06

宮保雞丁、芫爆裏脊絲

烹飪技法：爆、爆

Kung Pao chicken, cilantro quick-fried shredded pork tenderloin [Techniques: Quick-frying, Quick-frying]

07

經典紅燒肉、幹煸四季豆

烹飪技法：紅燒、幹炒

Classic braised pork belly, dry-fried green beans [Techniques: Braising, Dry stir-frying]

08

川味回鍋肉、清炒菜心

烹飪技法：熟炒、清炒

Sichuan-style twice-cooked pork, stir-fried choy sum [Techniques: Pre-cooked stir-frying, Clear stir-frying]

09

地三鮮、京味燒臭魚

烹飪技法：紅燒、幹燒

Three-delight stir-fry (potato, eggplant, pepper), Beijing-style braised fermented fish [Techniques: Braising, Dry braising]

10

拔絲蘋果、拔絲紅薯

烹飪技法：拔絲

Caramelized apples, caramelized sweet potatoes [Techniques: Caramelizing]

01

辣椒炒肉、山東炒雞

知識點：五花肉和雞塊的煸炒火候把控；雞塊醃製配方；魯菜家常炒菜的調味邏輯

Stir-fried Pork with Peppers, Shandong-style Stir-fried Chicken 【 Key Techniques 】  Mastering the stir-frying heat for pork belly and chicken pieces; Chicken marination recipe; Seasoning principles of Shandong home-style stir-frying

02

鹹魚蒸肉餅、鹹魚雞粒茄子煲

知識點：鹹魚的處理與去腥技巧；肉餅的肥瘦配比與摔打上勁；鹹魚入菜的提鮮邏輯

Steamed Minced Pork with Salted Fish, Salted Fish and Chicken with Eggplant Clay Pot 【 Key Techniques 】  Salted fish handling and deodorizing techniques; Fat-to-lean ratio and kneading method for minced pork patty; Umami enhancement principles of salted fish in dishes

03

韭菜炒鴨血、芹菜炒粉條

知識點：鴨血的焯水與防碎技巧；粉條的泡發與入味方法；東北家常炒菜的鍋氣把控

Stir-fried Duck Blood with Chives, Stir-fried Celery with Glass Noodles 【 Key Techniques 】 Blanching duck blood and preventing breakage; Soaking and flavoring glass noodles; Wok hei control in Northeast Chinese home-style stir-frying

04

小炒香幹、酸菜小筍

知識點：香幹的前處理與入味技巧；酸菜的鹹度把控；湘菜小炒的香料搭配規律

Stir-fried Smoked Tofu, Stir-fried Pickled Cabbage with Bamboo Shoots 【 Key Techniques 】 Pre-treatment and flavoring of smoked tofu; Saltiness control for pickled cabbage; Spice pairing principles in Hunan-style stir-frying

05

毛豆燒仔雞、薑瓜魚

知識點：仔雞的嫩度把控；淮揚菜 "鹹鮮適口"的調味原則

Braised Spring Chicken with Edamame, Ginger Fish with Melon 【 Key Techniques 】 Tenderness control for spring chicken; Seasoning principles of Huaiyang cuisine: "balanced savory and fresh flavors"

06

糖醋魚、雞裏蹦

知識點：糖醋汁的黃金配比；鯉魚的改刀與定型技巧；京魯菜 "有雞有魚"的年菜搭配邏輯

Sweet and Sour Fish, Chicken and Shrimp Stir-fry 【 Key Techniques 】 Golden ratio for sweet and sour sauce; Cutting and shaping techniques for carp; The logic behind "chicken and fish together" in Beijing-Shandong New Year dishes

07

淮揚頭道鮮、平橋豆腐

知識點：高湯的熬製與提鮮；豆腐切絲的刀工要領

Huaiyang First Fresh Soup, Pingqiao Tofu 【 Key Techniques 】 Broth preparation and umami enhancement; Knife skills for shredding tofu

08

死麵卷子鐵鍋燉、醬茄子

知識點：死麵卷子的和麵與貼鍋技巧；鐵鍋燉的香料搭配；東北大醬的使用方法

Iron Pot Stew with Unleavened Dough Rolls, Braised Eggplant with Soybean Paste 【 Key Techniques 】 Dough mixing and pot-sticking techniques for unleavened rolls; Spice pairing for iron pot stews; Usage methods of Northeast Chinese soybean paste

09

濟南把子肉、煎蒸魚

知識點：把子肉的醃製；鹵的調配與養護；煎蒸兩步烹製的去腥提鮮邏輯

Jinan Braised Pork Belly (Bazirou), Pan-fried and Steamed Fish 【 Key Techniques 】 Marinating Bazirou; Preparing and maintaining master sauce; Two-step cooking logic (pan-fry then steam) for removing fishiness and enhancing freshness

10

老北京炒疙瘩、它似蜜

知識點：炒疙瘩的和麵與切製手法；它似蜜的調味調配；北京清真菜的烹飪特點

Old Beijing Stir-fried Dough Chips (Chao Geda), Tashimi (Sweet Mongolian Lamb) 【 Key Techniques 】 Dough mixing and cutting methods for Chao Geda; Flavor balancing for Tashimi; Characteristics of Beijing Halal cuisine