书名：味道中国.热菜制作（国家“双高计划”酒店管理与数字化运营专业群国际化教材）  
定价：58.0  
ISBN：9787518455324  
作者：程礼安，王玉宝，金晓阳  
版次：1  
出版时间：2026-03  

内容提要：  
《味道中国：热菜制作》是一本专为中餐热菜学习打造的双语专业教材，以常用烹调法为脉络，对经典热菜从选料、备料到制作流程展开全方位解析。各章节精心设置知识要点、技能训练、拓展空间等板块，帮助学习者精准把握热菜制作关键知识与实操要点。 书中还配备了丰富的教学视频，涵盖切配粗加工、具体制作、烹调技巧、装盘点缀等环节，将抽象的热菜制作重难点直观呈现，助力学习者系统掌握热菜制作要领，培养良好职业素养。适用于餐饮专业学生及烹饪爱好者 。  



作者简介：  
程礼安，浙江旅游学院教师，烹饪界资深大师。 金晓阳，浙江旅游学院院长，烹饪大师。 王玉宝，浙江旅游学院厨艺学院副院长，副教授。  

目录：  
第一章 热菜制作基础知识  
Basics of Hot Dish Making  
第一节 中式烹饪工艺  
Chinese Culinary Arts  
第二节 烹调工艺流程  
Cooking Processes  
第二章 热菜制作设备和工具  
Equipment and Tools for Hot Dish Making  
第一节 热菜制作的临灶设备  
Close-to-stove Equipment for Hot Dish Making  
第二节 热菜制作的常用设备与工具用途介绍  
Introduction of the Use of Common Equipment and Tools for Hot Dish Making  
第三章 热菜制作的烹调技法  
Cooking Techniques for Hot Dish Making  
第一节 烹调技法  
Cooking Techniques  
第二节 预制工艺  
Pre-making Technologies  
第三节 初步熟处理  
Preliminary Cooking  
第四章 热菜制作的调味工艺  
Seasoning for Hot Dish Making  
第一节 常用调料介绍.................................................................................52  
Introduction to Common Seasonings  
第二节 复合味的调制  
Seasoning Compound Flavors  
第五章? 热菜制作菜品实例  
Case Studies of Hot Dish Making  
第一节 畜肉类热菜制作  
Hot Dishes with Livestock Meat  
第二节 禽肉类热菜制作  
Hot Dishes with Poultry Meat  
第三节 水产类热菜制作  
Hot Dishes with Aquatic Products  
第四节 豆制品类热菜制作  
Hot Dishes with Soy Products  
第五节 蔬菜类热菜制作  
Hot Dishes with Vegetables  
参考文献  

在线试读：  
一、中式烹饪工艺的定义 Definition of Chinese Culinary Arts 中式烹饪工艺是以中国传统烹饪工艺技法为研究对象，分析烹饪工艺原理，探索烹饪 工艺标准化、科学化的实施途径，总结和揭示烹饪工艺规律的学科。 Chinese culinary arts is a discipline that takes Chinese traditional culinary arts and techniques as the research object, analyzes the principles of culinary arts, explores the approaches to implement standardized and scientific cooking, summarizes and reveals the laws of culinary arts. 二、中式烹饪工艺的主要内容 Research Contents of Chinese Culinary Arts 中式烹饪工艺是由一定的烹饪理论、操作技能、工艺流程以及相应的烹饪设备所构 成，以科学理论作指导，物质技术设备为保证，以操作技能和工艺流程为核心。 Chinese culinary arts consists of certain scientific theories, operational skills, technical processes and corresponding material and technical equipment. It is guided by scientific theories, guaranteed by material and technical equipment, and focused on operational skills and technical processes. 在工艺流程的实施中，烹饪工艺与烹饪原料学、烹饪营养学、烹饪卫生学、烹饪工艺 美术、食品保健学、烹饪设备管理有密切关系，其主要内容包括以下几个方面。 In the implementation of technical processes, the culinary arts is closely related to the science of cooking materials, science of cooking nutrition, science of cooking hygiene, art of cooking technology, science of food and health care and cooking equipment management, with the main research contents given below. 1．选料加工工艺 Material Selection and Processing Technique 选料加工工艺主要根据菜肴的要求和规格，选择既符合菜肴制作要求，又能体现厨师 制作水平的原料，并深入研究初加工处理方法和各种刀法，为菜肴制作提供先决条件。 Material selection and processing technique is mainly based on the requirements and specifications of dishes, aiming to select raw materials that not only meet the dish making requirements, but also reflect the cooking proficiency of a chef. Moreover, it makes an in-depth research on utilize primary processing methods and various cutting techniques to provide the prerequisites for dish making. 2．烹调工艺 Technical Process of Cooking 烹调工艺流程主要研究上浆、挂糊、拍粉的基本原理，研究厨具功能、传热方式、传 热过程以及各种传热介质的特点，研究火候和原料、火候与上浆、火候与时间的关系，灵 活运用火候，巧妙调味，研制色泽、口味和营养皆为最佳状态的菜肴。 The technical process of cooking mainly studies the basic principles of starching, coating and dusting, functions of kitchen utensils, heat transfer modes, heat transfer processes and characteristics of various heat transfer media. It also studies the relationship between level of heat and raw materials, level of heat and starching, as well as level of heat and time. Help to study utilizes level of heat flexibly, prepare the seasoning skillfully and how to make dishes with the best color, taste and nutrition.