This book mainly introduces the cooking techniques of Chaozhou cuisine, covering 15 cooking methods commonly used in Chaozhou cuisine: cooking, stir-frying, roasting, baking, deep-frying, braised, stewing, boiling, stewing, soaking in oil, smoking and roasting, braising, braising, sugaring and freezing. Techniques: 5 cooking techniques: stuffing, wrapping, rolling, squeezing and stuffing. Each cooking method selects 10 classic and representative Teochew dishes for detailed explanation, including traditional Teochew dishes and innovative Teochew dishes. This book introduces a total of 200 classic Chaozhou dishes. Each dish consists of 6 parts: dish name, ingredients (main ingredients, side ingredients, seasonings), production process, production methods, characteristics, and knowledge points. This book is intended to pass on the precious cooking techniques of Chaozhou cuisine, let more people understand Chaozhou cuisine, give future generations a bibliography to refer to, and allow the "precious wealth" to be passed on.
本书主要介绍了潮州菜烹饪技艺，涵盖潮州菜常用的炊、炒、烙、焗、炸、炆、煲、煮、炖、油泡、熏烤、卤、汆、糖制、冻15种烹饪技法，酿、包、卷、挤、荷包5种烹饪手法，每个烹饪方法挑选10道经典且具有代表性的潮州菜菜肴进行详解，包括传统潮州菜和创新潮州菜。本书共介绍200道经典潮州菜菜肴，每道菜品由菜品名、用料(主料、副料、调料)、制作流程、制作方法、特点、知识点共6部分组成。本书意在传承宝贵的潮州菜菜肴烹饪技艺，让更多人了解潮州菜，让后辈有书目可参考，让“宝贵的财富”得以流传。
本书主要介绍了潮州菜烹饪技艺，涵盖潮州菜常用的炊、炒、烙、焗、炸、炆、煲、煮、炖、油泡、熏烤、卤、汆、糖制、冻15种烹饪技法，酿、包、卷、挤、荷包5种烹饪手法，每个烹饪方法挑选10道经典且具有代表性的潮州菜菜肴进行详解，包括传统潮州菜和创新潮州菜。本书共介绍200道经典潮州菜菜肴，每道菜品由菜品名、用料(主料、副料、调料)、制作流程、制作方法、特点、知识点共6部分组成。本书意在传承宝贵的潮州菜菜肴烹饪技艺，让更多人了解潮州菜，让后辈有书目可参考，让“宝贵的财富”得以流传。
