中華廚藝學院 CCI 懷舊粵菜 - 鼎湖上素

香港經濟自50年代發展蓬勃，但當時一些受歡迎的菜式今天卻難以再見。其中原因保括餐廳人手短缺不能負擔複雜的烹調過程；或簡單的因為人們飲食習慣改變。為了保留這個城市的舊日名菜，中華廚藝學院重演其中8個精選菜式的製作過程。
Hong Kong’s geographic location and history has allowed Hong Kong to flourish and incorporate different cultures since the 50’s. Traditional food fare have been forgotten as time and new culinary innovations have taken over the food scene in Hong Kong. The Chinese Culinary Institute has worked with its Cantonese chefs to bring a series of episodes on traditional Cantonese dishes.
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酒店及旅遊學院 Hotel and Tourism Institute (HTI):
www.hti.edu.hk/
中華廚藝學院 Chinese Culinary Institute (CCI):
www.cci.edu.hk/
國際廚藝學院 International Culinary Institute (ICI):
www.ici.edu.hk/
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