This textbook is one of a series of textbooks of the research results of the project "Curriculum Standards and Textbook Development for Hainan Cuisine with Local Characteristics in Secondary and Higher Vocational Schools (Connection)" which was officially approved by the Hainan Provincial Department of Education. This book breaks through the traditional textbook model, closely integrates job tasks, highlights the practical application of Hainan snack operation skills, and organically integrates snack process theory with practical operations, so that readers can master the production process and technical essentials while learning the production of special snack varieties. This book is divided into modules and units around the three major types of Hainan snacks, staple foods, snacks, and porridge and noodles. It comprehensively and systematically introduces the production process, formula, technical points, and operating techniques of special rice, rice dumplings, fried snacks, sweet soups, sugar tributes, various types of porridge and noodles, etc. It is rich in content and strong in practicality. This textbook is equipped with rich courseware, videos, etc.
本教材是海南省教育厅正式准予立项的“中高职(衔接)海南菜地方特色专业课程标准与教材开发”项目研究成果系列教材之一。本书突破传统教材模式，紧密结合岗位工作任务，突出海南小吃操作技能的实际运用，将小吃工艺理论与实践操作有机融合在一起，使读者在学习特色小吃品种制作的同时掌握其制作工艺和技术要领。本书围绕海南小吃三大类型主食、茶点、粥粉系类进行模块、单元划分，全面系统的介绍特色饭类、粽子、煎炸茶点、糖水、糖贡、各式粥粉等类型小吃的制作工艺、配方、技术要点、操作技法等，内容丰富、实践性强。本教材配套课件、视频等丰富
本教材是海南省教育厅正式准予立项的“中高职(衔接)海南菜地方特色专业课程标准与教材开发”项目研究成果系列教材之一。本书突破传统教材模式，紧密结合岗位工作任务，突出海南小吃操作技能的实际运用，将小吃工艺理论与实践操作有机融合在一起，使读者在学习特色小吃品种制作的同时掌握其制作工艺和技术要领。本书围绕海南小吃三大类型主食、茶点、粥粉系类进行模块、单元划分，全面系统的介绍特色饭类、粽子、煎炸茶点、糖水、糖贡、各式粥粉等类型小吃的制作工艺、配方、技术要点、操作技法等，内容丰富、实践性强。本教材配套课件、视频等丰富
