一 潮州菜概况
Overview of Chaozhou Cuisine
潮州菜的基本概念
Basic Concepts of Chaozhou Cuisine
潮州菜的发展历程
The Development of Chaozhou Cuisine
推动潮州菜发展的主要因素
The Main Factors Promoting the Development of Chaozhou Cuisine
潮州菜的发展现状
The Current Situation of Chaozhou Cuisine
潮州菜的发展趋势
The Development Trend of Chaozhou Cuisine
潮州菜的特点
Features of Chaozhou Cuisine
二 传统潮州菜制作技术
Preparation Techniques of Traditional Chaozhou Cuisine
护国菜
Patriotic Soup (Soup Boiled with Stir-fried Vegetables)
潮州果肉
Deep Fried Pork Rolls， Chaozhou Style
炸凤尾虾
Deep Fried Prawns
潮州蚝烙
Oyster Pancake， Chaozhou Style
来不及
Deep Fried Banana Rolls
笋焖鱼鳔
Braised Fish Maws with Bamboo Shoots
伊面蒸蟹
Steamed Crab with Noodles
明炉乌鱼
Steamed Grey Mullet
返砂芋头
Deep Fried Sugared Taro
潮州卤鹅
Marinated Goose， Chaozhou Style
豆酱焗蟹
Simmered Crab in Bean Sauce
炒麦穗花鱿
Stir Fried Squid
八宝素菜
Eight Vegetarian Treasures
绣球白菜
Steamed Chinese Cabbage Parcel
油泡鲜鱿
Sauteed Fresh Squid
潮州菜，简称潮菜，是广东潮汕地区的地方菜，它与广州菜、东江菜并称为广义的“粤菜”，潮州菜因其选料考究、制作精细、技法独特、口味清淡、形式巧雅和独特的饮食文化而享誉海内外。2021年6月，潮州菜烹饪技艺被国务院列入第五批国家级非物质文化遗产代表性项目名录。
Chaozhou cuisine， or Chao cuisine for short， is a regional cuisine of Chaoshan in Guangdong Province. Chaozhou cuisine， together with Guangzhou cuisine and Dong-jiang cuisine， is known as the “Cantonese cuisine” in a broad sense. It is renowned at home and abroad for its exquisite selection of ingredients， fine production， unique techniques， light taste， elegant form and distinctive food culture. In June 2021， Chaozhou cuisine cooking was included in the fifth representative list of state-level intangible cultural heritage items by the State Council.
韩山师范学院坐落在“中国潮州菜之乡”——潮州市，于2002年率先创办了第1个以潮州菜为教学特色的专科层次的烹饪工艺与营养专业，此后又于2010年开设了烹饪与营养教育本科专业，面向全国招生。二十多年来，韩山师范学院烹饪专业一直秉承“加快发展，创特色专业；强化管理，育烹饪能人”的办学目标和宗旨，始终把为餐饮行业和地方经济社会发展培养高素质应用型人才作为根本任务，为社会培养了大批优秀的烹饪人才，在潮州菜的传承与创新方面发挥了一定的引领和辐射作用。
Hanshan Normal University (HSNU) is located in Chaozhou City， the “hometown of Chinese Chaozhou cuisine”. In 2002， the University scored a first in China by establishing the first undergraduate associate degree program in culinary arts and nutrition featuring Chaozhou cuisine. In 2010， it started an undergraduate (bachelor’s degree) program in culinary and nutrition education open to students nationwide. For more than 20 years，the University has been adhering to the goal and purpose of “accelerating development and creating specialties; strengthening management and cultivating culinary talents”， and always taking the fundamental task of cultivating high-quality applied talents for the catering industry as well as local economic and social development， thus cultivating a large number of excellent culinary talents for the society， and playing a leading and radiating role in the inheritance and innovation of Chaozhou cuisine.
2018年为进一步彰显韩山师范学院烹饪专业的办学特色，做大做强潮州菜烹饪教育，学校向中国烹饪协会申报建设“中国潮州菜研发和人才培养基地”，并获得立项，经过努力建成了以弘扬潮州菜优秀文化为宗旨，以服务行业、服务地方经济为目标，以人才培养为主线，以产品研发为突破，集科研、培训、生产、教学、文化传承等多项功能为一体，特色鲜明的、辐射国内外的潮州菜人才培养高地。
In 2018， in order to further highlight the characteristics of the culinary major of HSNU and strengthen the culinary education of Chaozhou cuisine， the University applied to the China Cuisine Association for the construction of the “Research and Development and Talents Training Base of China Chaozhou Cuisine”， and the project was approved. With the promotion of the excellent culture of Chaozhou cuisine as the mission， service to the industry and local economy as the aim， cultivation of talents as the thread， and research and development of products as the breakthrough， the University has established a center for training talents of Chaozhou cuisine with distinctive features and wide coverage at home and abroad， with the integration of scientific research， training， production， teaching and cultural inheritance.
《传统潮州菜制作技术》双语教材，是中国潮州菜研发与人才培养基地针对东南亚地区潮籍华人华侨学习家乡传统美食制作的配套教材，也是国家级非物质文化遗产代表性项目——潮州菜烹饪技艺向海外传承推广的重要媒介和工具。该教材由韩山师范学院发展规划处立项资助，由广东省非物质文化遗产工作站——潮州菜烹饪技艺工作站组织编著。全书共三章，包括潮州菜概况、传统潮州菜制作技术、传统潮州小吃制作技术，其中潮州菜概况、传统潮州菜制作技术由黄武营、吴前强、陈俊生编写，传统潮州小吃制作技术由张旭、谢周敏编写，全书由韩山师范学院外国语学院李佳畅翻译，书中部分菜肴的照片由方树光、林敏纯提供；全书最后由黄武营进行统稿。
This bilingual textbook Preparation Techniques of Traditional Chaozhou Cuisine is a supporting textbook developed by the Research and Development and Talents Training Base of China Chaozhou Cuisine for overseas Chinese of Chaozhou origin in Southeast Asia to learn the production of traditional cuisine of their hometown. The textbook is also an important medium and tool to inherit and promote Chaozhou cuisine cooking overseas， which is listed as a representative item of state-level intangible cultural heritage. Funded by the Development and Planning Office of Hanshan Normal University， this textbook is organized and compiled by Guangdong Intangible Cultural Heritage Workstation (Chaozhou Cuisine Culinary Arts Workstation). The book consists of three chapters， namely an overview of Chaozhou cuisine， preparation techniques of traditional Chaozhou cuisine and preparation techniques of traditional Chaozhou snacks. The first two chapters are compiled by Huang Wuying， Wu Qianqiang and Chen Junsheng， and the third chapter is compiled by Zhang Xu and Xie Zhoumin. The entire book is translated by Li Jiachang at the School of Foreign Languages of Hanshan Normal University. Some photos of dishes are provided by Fang Shuguang and Lin Minchun. The whole book is finalized by Huang Wuying.
该书可作为以潮州菜为教学特色的高等院校、中职学校、培训机构等烹饪专业的教材使用，也可作为以其他菜系为特色的烹饪院校教学参考书，也适合海内外热爱潮州菜的朋友阅读。
The book can be used as a textbook for culinary majors in colleges and universities， secondary vocational schools and training institutions that feature Chaozhou cuisine in their teaching， or as a reference book for culinary colleges and universities that feature other cuisines， or as a good read for Chaozhou cuisine enthusiasts worldwide.
在教材的编写过程中参考了一些专家的著作和文献，在此特向原作者致以诚挚的谢意；此外，教材的编写还得到了许多同行的热心帮助和指导，在此，也深表谢意。由于编者水平所限，书中错漏在所难免，望专家和读者批评指正，以臻完善。
We would like to express our sincere gratitude to the original authors for the reference of some experts’ works and literature in the preparation of this textbook; in addition， in the process of compiling the book， we have received enthusiastic help and guidance from many colleagues， to whom we are greatly indebted. Due to our limitation， errors and omissions are inevitable in the book， and we appreciate any criticism for improvement from experts and readers.
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