紫金县福满楼酒家粤菜菜品升级与广东省粤菜师傅刘俊雄大师工作室建设的实践探索  

Practice Exploration of the Upgrade of Cantonese Cuisine Dishes at Fumanlou Restaurant in Zijin County and the Establishment of Master Liu Junxiong's Cantonese Cuisine Studio in Guangdong Province

作　　者：刘俊雄 龚雪娟 LIU Junxiong;GONG Xuejuan(Huizhou City Vocational College,Huizhou 516025,China)

机构地区：[1]惠州城市职业学院,广东惠州516025

出　　处：《现代食品》2024年第20期39-42,共4页Modern Food

基　　金：2024年广东省惠州市校级课题《“紫金县城福满楼酒家”县级粤菜师傅大师工作室》(HZC2024H106G)。

摘　　要：本文旨在探讨紫金县福满楼酒家通过引入广东省粤菜师傅刘俊雄大师工作室进行菜品升级的成功实践,分析其在传承与创新粤菜文化方面的具体措施与成效。通过对“梅菜焗鹅掌”等经典菜品的升级改造,结合“百千万工程”的支持,本文阐述了福满楼如何以标准化厨艺与创新食材赋能传统餐饮,促进餐饮高质量发展。同时,文章还讨论了粤菜大师工作室在菜品研发、技艺传承及品牌建设中的作用,为传统餐饮企业转型升级提供了参考与借鉴。This paper aims to explore the successful practice of upgrading dishes at Fumanlou Restaurant in Zijin County through the introduction of Master Liu Junxiong's Cantonese Cuisine Studio from Guangdong Province,and to analyze its specific measures and achievements in inheriting and innovating Cantonese cuisine culture.By upgrading and transforming classic dishes such as"Braised Goose Webs with Preserved Plum Vegetables,"and with the support of the"Hundred Million Project,"this paper elaborates on how Fumanlou leverages standardized cooking techniques and innovative ingredients to empower traditional dining,thereby promoting rural revitalization and high-quality development in the catering industry.Additionally,the paper discusses the role of the Cantonese Cuisine Master Studio in dish development,skill inheritance,and brand building,providing references and insights for the transformation and upgrading of traditional catering enterprises.

关 键 词：福满楼酒家 粤菜菜品升级 大师工作室 百千万工程 

分 类 号：F719.3[经济管理—产业经济]