一、客家風(fēng)味菜粵菜師傅學(xué)習(xí)要求........... 1

（一）學(xué)習(xí)目標(biāo)............................................. 2

（二）基本素質(zhì)要求......................................... 3

（三）學(xué)習(xí)與傳承........................................... 4

二、客家風(fēng)味通用菜........................... 7

（一）燜................................................... 8

（二）煀................................................... 10

（三）煎釀................................................. 11

（四）炒................................................... 13

（五）扒................................................... 18

（六）?................................................... 19

（七）煮................................................... 20

（八）炸................................................... 23

（九）煲................................................... 24

（十）蒸................................................... 25

（十一）滾................................................. 27

（十二）焗................................................. 29

（十三）扣................................................. 31

三、客家地方風(fēng)味菜.......................... 33

（一）梅州風(fēng)味菜........................................... 34

（二）河源風(fēng)味菜........................................... 73

（三）惠州風(fēng)味菜........................................... 102

（四）韶關(guān)風(fēng)味菜........................................... 137

四、旅游風(fēng)味套餐............................173

（一）旅游風(fēng)味套餐的概念.................................... 174

（二）旅游風(fēng)味套餐組合...................................... 174

（三）旅游風(fēng)味套餐設(shè)計原則.................................. 174

（四）旅游風(fēng)味套餐設(shè)計技巧.................................. 176

（五）旅游風(fēng)味套餐設(shè)計實例.................................. 176