传统小吃,酒店大宴餐,卤水卤料制作技术与配方等
资料编号:KW6222
文件格式:PDF,JPG等各种格式请见目录介绍
文件大小:7.46G
目录介绍如下:
├─01 传统小吃,酒店大宴餐,卤水卤料制作技术与配方等(28 folders, 0 files, 0 bytes, 3.69 GB in total.)
│├─001八宝玫瑰镜糕资料+视频教程(0 folders, 6 files, 59.14 MB, 59.14 MB in total.)
││未标题-1.jpg749.77 KB
││未标题-2.jpg341.97 KB
││未标题-3.jpg369.58 KB
││未标题-4.jpg332.37 KB
││未标题-5.jpg417.98 KB
││西安八宝玫瑰镜糕.DAT56.98 MB
│├─002豆腐脑晶制作工艺(0 folders, 2 files, 360.64 MB, 360.64 MB in total.)
││豆腐脑晶.mpg360.54 MB
││豆腐脑晶制作工艺_.pdf93.26 KB
│├─003风味土豆制作技术资料(0 folders, 13 files, 1.15 MB, 1.15 MB in total.)
││13-1.jpg105.62 KB
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│├─004贵州牛肉粉小吃实用版(0 folders, 3 files, 317.14 KB, 317.14 KB in total.)
││1.jpg122.79 KB
││2.jpg117.94 KB
││3.jpg76.41 KB
│├─005厚德福酱肉配方(0 folders, 7 files, 683.63 KB, 683.63 KB in total.)
││长春厚德福1.gif113.71 KB
││长春厚德福2.gif105.44 KB
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││长春厚德福5.gif78.58 KB
││长春厚德福6.gif98.50 KB
││长春厚德福7.gif134.89 KB
│├─006湖南牛肉面配方及制作(0 folders, 2 files, 177.62 KB, 177.62 KB in total.)
││湖南特色牛内面1.jpg82.08 KB
││湖南特色牛内面2.jpg95.54 KB
│├─007金丝枣糕王技术视频+配方资料(0 folders, 2 files, 101.08 MB, 101.08 MB in total.)
││金丝枣糕的制作技术.DAT101.01 MB
││金丝枣糕的制作技术.pdf70.58 KB
│├─008金盈四宝粉(1 folders, 1 files, 468.20 MB, 488.41 MB in total.)
│││金盈四宝粉.mpg468.20 MB
││└─金盈四宝粉技术资料(0 folders, 8 files, 20.20 MB, 20.20 MB in total.)
││0.bmp2.46 MB
││1.bmp2.90 MB
││2.bmp2.80 MB
││3.bmp2.65 MB
││4.bmp2.38 MB
││5.bmp2.25 MB
││6.bmp2.43 MB
││7.bmp2.34 MB
│├─009咖喱制作方法(0 folders, 2 files, 5.94 MB, 5.94 MB in total.)
││《咖喱酱完全收录》(杨桃文化.新手食谱系列)[台.董孟修][汕头大学版][PDF].(ED2000.COM).pdf5.73 MB
││咖喱皇大虾(附秘制咖喱酱制法).pdf217.38 KB
│├─010麦多馅饼文字资料(0 folders, 6 files, 205.82 KB, 205.82 KB in total.)
││1.馅饼品种及定价.pdf16.12 KB
││2.馅的制做1.pdf29.73 KB
││3.馅的制做2.pdf36.35 KB
││4.绝密调料包的制作.pdf25.93 KB
││5.皮的制做与烤制.pdf62.48 KB
││物料清单.pdf35.20 KB
│├─011麦多馅饼详细技术视频(1 folders, 1 files, 111.67 MB, 111.87 MB in total.)
│││麦多馅饼.DAT111.67 MB
││└─麦多馅饼文字资料(0 folders, 6 files, 205.82 KB, 205.82 KB in total.)
││1.馅饼品种及定价.pdf16.12 KB
││2.馅的制做1.pdf29.73 KB
││3.馅的制做2.pdf36.35 KB
││4.绝密调料包的制作.pdf25.93 KB
││5.皮的制做与烤制.pdf62.48 KB
││物料清单.pdf35.20 KB
│├─012刨冰技术配方+视频+666水果果冻+布丁制作+水晶钵仔糕制作工艺(3 folders, 0 files, 0 bytes, 944.56 MB in total.)
││├─刨冰技术配方+视频(3 folders, 8 files, 121.73 MB, 348.86 MB in total.)
││││2011昆明瑞峰商行全套机器设备报价单2011.3.23.doc126.50 KB
││││2011昆明瑞峰最新技术配方(完整网络版).doc3.55 MB
││││冰吧技术-new.flv117.92 MB
││││冰吧技术培训手册.doc109.00 KB
││││冰吧技术是FLV格式的文件.txt208 bytes
││││几种美味刨冰的制作方法.txt4.90 KB
││││刨冰食品的制作方法.doc20.50 KB
││││赠送送做生意法则.txt2.15 KB
│││├─刨冰素材图(0 folders, 21 files, 3.03 MB, 3.03 MB in total.)
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│││├─上海盾皇2011最新产品制作流程及图片(3 folders, 18 files, 71.90 MB, 120.31 MB in total.)
│││││Doking产品目录8.25.doc1.11 MB
│││││冰咖啡.jpg1.39 MB
│││││粗粮王单页.jpg617.37 KB
│││││粗粮王海报.jpg1.59 MB
│││││调配方法o.doc20.00 KB
│││││盾皇粗粮王电子宣传手册-2.exe26.67 MB
│││││盾皇咖啡电子宣传手册-3.exe35.40 MB
│││││盾皇三合一咖啡.jpg688.31 KB
│││││盾皇三合一巧克力.jpg541.01 KB
│││││果C好味.jpg841.72 KB
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│││││烤地瓜海报.jpg479.55 KB
│││││刘琳修改产品调配方法(Doking).doc196.00 KB
│││││新产品调配方法(Doking).doc164.50 KB
│││││新品调配方法--仙草南路 (1).doc73.00 KB
│││││新品调配方法--仙草南路 (2).doc161.00 KB
││││├─冰淇淋篇(1 folders, 0 files, 0 bytes, 12.86 MB in total.)
│││││└─冰淇淋篇(0 folders, 79 files, 12.86 MB, 12.86 MB in total.)
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││││├─布丁(1 folders, 0 files, 0 bytes, 11.43 MB in total.)
│││││└─布丁(1 folders, 53 files, 8.57 MB, 11.43 MB in total.)
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││││├─果冻 全景(0 folders, 7 files, 414.78 KB, 414.78 KB in total.)
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││││└─新建文件夹(0 folders, 16 files, 7.78 MB, 7.78 MB in total.)
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│││└─赠送PDF冷饮参考书(0 folders, 5 files, 103.79 MB, 103.79 MB in total.)
│││PDF阅读器.exe1.58 MB
│││冰砂大全.pdf27.73 MB
│││操作细则.pdf19.41 MB
│││街客配方(多余).pdf19.41 MB
│││泡沫红茶馆咖啡馆.pdf35.66 MB
││├─炒冰+冰粥+冰拿鐵+冰茉莉綠茶+七彩暴冰(1 folders, 15 files, 264.74 MB, 368.53 MB in total.)
││││2011昆明瑞峰商行全套机器设备报价单2011.3.23.doc126.50 KB
││││2011昆明瑞峰最新技术配方(完整网络版).doc3.55 MB
││││冰拿鐵 和 冰茉莉綠茶 製作教學1.mp420.00 MB
││││冰拿鐵 和 冰茉莉綠茶 製作教學2.mp437.46 MB
││││冰拿鐵 和 冰茉莉綠茶 製作教學3.mp428.42 MB
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││││冰拿鐵 和 冰茉莉綠茶 製作教學5.mp423.19 MB
││││冰粥的制作.mp413.28 MB
││││炒冰机制作炒冰技术1.flv22.01 MB
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││││盾皇粗粮王电子宣传手册-2.exe26.67 MB
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││││碎冰机制作刨冰.flv19.22 MB
│││└─赠送PDF冷饮参考书(0 folders, 5 files, 103.79 MB, 103.79 MB in total.)
│││PDF阅读器.exe1.58 MB
│││冰砂大全.pdf27.73 MB
│││操作细则.pdf19.41 MB
│││街客配方(多余).pdf19.41 MB
│││泡沫红茶馆咖啡馆.pdf35.66 MB
││└─水果果冻+布丁制作+水晶钵仔糕制作工艺(2 folders, 5 files, 37.61 MB, 227.18 MB in total.)
│││2011昆明瑞峰商行全套机器设备报价单2011.3.23.doc126.50 KB
│││2011昆明瑞峰最新技术配方(完整网络版).doc3.55 MB
│││蛋黄布丁制作视频.wmv12.74 MB
│││芒果布丁制作视频.wmv10.93 MB
│││水果果冻制作视频.wmv10.26 MB
││├─上海盾皇2011最新产品制作流程及图片(3 folders, 18 files, 71.90 MB, 120.31 MB in total.)
││││Doking产品目录8.25.doc1.11 MB
││││冰咖啡.jpg1.39 MB
││││粗粮王单页.jpg617.37 KB
││││粗粮王海报.jpg1.59 MB
││││调配方法o.doc20.00 KB
││││盾皇粗粮王电子宣传手册-2.exe26.67 MB
││││盾皇咖啡电子宣传手册-3.exe35.40 MB
││││盾皇三合一咖啡.jpg688.31 KB
││││盾皇三合一巧克力.jpg541.01 KB
││││果C好味.jpg841.72 KB
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││││果露香蜜.jpg927.43 KB
││││果汁.jpg706.62 KB
││││烤地瓜海报.jpg479.55 KB
││││刘琳修改产品调配方法(Doking).doc196.00 KB
││││新产品调配方法(Doking).doc164.50 KB
││││新品调配方法--仙草南路 (1).doc73.00 KB
││││新品调配方法--仙草南路 (2).doc161.00 KB
│││├─冰淇淋篇(1 folders, 0 files, 0 bytes, 12.86 MB in total.)
││││└─冰淇淋篇(0 folders, 79 files, 12.86 MB, 12.86 MB in total.)
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│││├─布丁(1 folders, 0 files, 0 bytes, 11.43 MB in total.)
││││└─布丁(1 folders, 53 files, 8.57 MB, 11.43 MB in total.)
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││││└─筛选(0 folders, 27 files, 2.86 MB, 2.86 MB in total.)
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│││└─果冻(1 folders, 0 files, 0 bytes, 24.11 MB in total.)
│││└─果冻(2 folders, 18 files, 15.93 MB, 24.11 MB in total.)
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││││Nipic_2476235_20100605062608265247.jpg5.96 MB
│││├─果冻 全景(0 folders, 7 files, 414.78 KB, 414.78 KB in total.)
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│││└─新建文件夹(0 folders, 16 files, 7.78 MB, 7.78 MB in total.)
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││└─水晶钵仔糕制作工艺(0 folders, 6 files, 69.26 MB, 69.26 MB in total.)
││水晶钵仔糕1.DAT13.78 MB
││水晶钵仔糕2.DAT21.02 MB
││水晶钵仔糕3.DAT16.13 MB
││水晶钵仔糕4.DAT9.25 MB
││水晶钵仔糕5.DAT9.07 MB
││水晶钵仔糕制作工艺.doc12.50 KB
│├─013奇味牛骨头技术视频(0 folders, 2 files, 340.05 MB, 340.05 MB in total.)
││奇味牛骨头技术.DAT339.98 MB
││牛骨头的生产工艺技术.pdf73.53 KB
│├─014奇味鲜涮汤制作工艺(0 folders, 2 files, 24.38 MB, 24.38 MB in total.)
││奇味涮烫技术.pdf182.03 KB
││奇味鲜涮汤制作工艺.wmv24.20 MB
│├─015全国名品卤腊熏烤肉制品加工(0 folders, 164 files, 31.14 MB, 31.14 MB in total.)
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│├─016山东名吃把子肉制作工艺(0 folders, 2 files, 221.70 KB, 221.70 KB in total.)
││1.jpg113.13 KB
││2.jpg108.58 KB
│├─017石锅鱼汤料秘方(0 folders, 2 files, 1.17 MB, 1.17 MB in total.)
││石锅鱼汤料配方、秘方酱配方1.jpg740.14 KB
││石锅鱼汤料配方、秘方酱配方2.jpg462.64 KB
│├─018石锅鱼汤料配方、秘方酱配方(0 folders, 2 files, 1.17 MB, 1.17 MB in total.)
││石锅鱼汤料配方、秘方酱配方1.jpg740.14 KB
││石锅鱼汤料配方、秘方酱配方2.jpg462.64 KB
│├─019台湾报喜鸟文字图片(0 folders, 2 files, 454.42 KB, 454.42 KB in total.)
││台湾爆喜鸟.jpg266.29 KB
││台湾爆喜鸟2.jpg188.14 KB
│├─020田氏炭烤鸡蛋制作技术(0 folders, 2 files, 257.81 KB, 257.81 KB in total.)
││2-1.jpg125.76 KB
││2-2.jpg132.05 KB
│├─021甜面酱辣椒酱配方(0 folders, 3 files, 593.03 KB, 593.03 KB in total.)
││1自制甜面酱配方.doc24.50 KB
││2自制辣椒酱配方.doc25.50 KB
││手工酱油调制的甜面酱.jpg543.03 KB
│├─022无矾无铝油条制作技术(3 folders, 0 files, 0 bytes, 333.33 MB in total.)
││├─传统油条(0 folders, 2 files, 59.91 MB, 59.91 MB in total.)
│││永和豆浆油条技术和小豆现磨豆浆秘方.doc39.50 KB
│││炸油条及油炸视频教程.wmv59.87 MB
││├─台湾脆皮大油条制作方法(0 folders, 5 files, 221.13 MB, 221.13 MB in total.)
│││台湾大油条做法.mp43.22 MB
│││家庭快速制作台湾脆皮油条.doc24.00 KB
│││如何在家自己炸油条.mpg5.70 MB
│││时尚台湾大油条.mpg148.79 MB
│││香酥大油条.mpg63.39 MB
││└─新式无矾无铝油条(0 folders, 4 files, 52.29 MB, 52.29 MB in total.)
││安琪无铝油条.flv51.40 MB
││安琪无铝油条制作步骤.doc851.50 KB
││无矾油条的制作方法.doc37.50 KB
││新式油条制作技术.doc22.50 KB
│├─023五香麻辣卤蛋技术(0 folders, 2 files, 521.01 KB, 521.01 KB in total.)
││五香麻辣卤蛋技术1.jpg322.78 KB
││五香麻辣卤蛋技术2.jpg198.24 KB
│├─024西安八宝玫瑰镜糕文字图片(0 folders, 5 files, 2.16 MB, 2.16 MB in total.)
││未标题-1.jpg749.77 KB
││未标题-2.jpg341.97 KB
││未标题-3.jpg369.58 KB
││未标题-4.jpg332.37 KB
││未标题-5.jpg417.98 KB
│├─025小吃技术合集(文字)(0 folders, 43 files, 900.15 MB, 900.15 MB in total.)
││2650道小吃技术配方(完整无限制版).exe42.55 MB
││[滋味].美食杂志.flavor_01_2005_08.(ED2000.COM).exe55.74 MB
││[滋味].美食杂志.flavor_02_2005_10.(ED2000.COM).exe47.67 MB
││[滋味].美食杂志.flavor_03_2005_11.(ED2000.COM).exe38.54 MB
││[滋味].美食杂志.flavor_04_2005_12.(ED2000.COM).exe55.26 MB
││[滋味].美食杂志.flavor_05_2006_01.(ED2000.COM).exe20.14 MB
││[滋味].美食杂志.flavor_06_2006_03.(ED2000.COM).exe68.57 MB
││《488道招牌菜》.exe1.79 MB
││《贝太厨房》电子版2009年1月.(ED2000.COM).exe15.50 MB
││《贝太厨房》电子版2009年2月.(ED2000.COM).exe16.99 MB
││《贝太厨房》电子版2009年3月.(ED2000.COM).exe18.43 MB
││《贝太厨房》电子版2009年4月.(ED2000.COM).exe20.19 MB
││《贝太厨房》电子版2009年5月.(ED2000.COM).exe20.95 MB
││《贝太厨房》电子版2009年6月.(ED2000.COM).exe15.80 MB
││《贝太厨房》电子版2009年7月.(ED2000.COM).exe22.39 MB
││《贝太厨房》电子版2009年8月.(ED2000.COM).exe20.78 MB
││《秘制烧烤》.exe6.37 MB
││百变米饭.exe15.66 MB
││贝太厨房.vol.13.exe26.07 MB
││贝太厨房0807.exe26.13 MB
││贝太厨房0808.exe25.52 MB
││韩姐教你下厨房.exe492.97 KB
││红烧肉的制作方法1.exe5.08 MB
││家常菜谱.(ED2000.COM).exe11.74 MB
││家常羹汤.(ED2000.COM).exe9.13 MB
││家常凉菜.(ED2000.COM).exe10.74 MB
││家常凉菜1.exe12.21 MB
││家常凉菜2.exe12.05 MB
││家常甜品.(ED2000.COM).exe10.80 MB
││家常主食.(ED2000.COM).exe12.05 MB
││美食家.exe3.47 MB
││美食美酒4.(ED2000.COM).exe20.80 MB
││美食美酒第6期.(ED2000.COM).exe15.49 MB
││美食与美酒.第1期.(ED2000.COM).exe19.20 MB
││迷你pdf阅读器.exe3.98 MB
││清真美食01.(ED2000.COM).exe34.50 MB
││清真美食02.(ED2000.COM).exe26.33 MB
││清真美食03.(ED2000.COM).exe15.56 MB
││清真美食04.exe26.73 MB
││时尚美食美酒第3期.(ED2000.COM).exe17.66 MB
││私房菜谱52.exe1.83 MB
││天下美食--脱机一半能看在线全部能看.exe38.93 MB
││营养早餐.exe10.34 MB
│├─026小吃开店方案汇总_好礼(0 folders, 18 files, 29.87 MB, 29.87 MB in total.)
││5万元开成都火锅店的方案.pdf528.82 KB
││二千元开奶茶店方案.pdf661.47 KB
││关东煮开店方案.pdf167.56 KB
││教你开家手工巧克力店.pdf2.69 MB
││开店策划方案.pdf0.98 MB
││开店方案及必备技术(素食馆).pdf3.86 MB
││开店选址实用手册.pdf16.53 MB
││开家自助蛋糕店.pdf352.16 KB
││奶昔开店方案.pdf183.46 KB
││刨冰开店方案.pdf251.92 KB
││松饼开店方案.pdf178.81 KB
││无骨香鸡柳开店方案.pdf175.69 KB
││新店开业活动方案.pdf650.72 KB
││新店开业流程表.pdf1.64 MB
││章鱼小丸子开店方案.pdf200.62 KB
││珍薯园开店投资方案.doc25.50 KB
││珍珠奶茶+果汁开店方案.pdf890.04 KB
││最完美的珍珠奶茶开店方案.txt3.09 KB
│├─027羊蝎子(0 folders, 3 files, 304.77 KB, 304.77 KB in total.)
││改良版羊蝎子.htm102.22 KB
││王氏羊蝎子.htm98.87 KB
││正规羊蝎子.htm103.68 KB
│└─028章鱼小丸子制作技术资料(0 folders, 3 files, 40.49 MB, 40.49 MB in total.)
│章鱼小丸子技术资料.flv40.31 MB
│章鱼小丸子操作手册.pdf178.38 KB
│章鱼小丸子技术资料.flv.baiduyun.downloading.cfg1.99 KB
└─02 传统小吃,酒店大宴餐,卤水卤料制作技术与配方等(9 folders, 294 files, 2.85 GB, 3.77 GB in total.)
│037(脆皮烤乳猪)原只大金猪.doc25.50 KB
│038(广式烤鸡)吊炉烧鸡.doc22.50 KB
│039(桔香鸭)正版长沙桔香手撕鸭.doc25.00 KB
│040(烤兔)草原烤全兔.doc25.00 KB
│041(烤兔)天香烤全兔.doc20.50 KB
│042(麻汁小料)东来顺火锅麻酱蘸料机密配方.txt1.66 KB
│043(蜜汁烤翅)蜜汁烧鸡翼.doc22.50 KB
│044(沙锅粉)一品砂锅粉.doc28.00 KB
│045[陈绪荣大师教做菜].陈绪荣.扫描版.pdf10.48 MB
│046[韩式料理制作详.pdf67.82 MB
│047[经典炒饭烩饭].本书编写组.中国轻工业出版社.2010-1-1(简体)扫描版.pdf20.20 MB
│048[美食]腌制菜.泡菜.pdf12.53 MB
│050[爽口菜(健康餐厨)].刘自华.图文版.pdf10.37 MB
│051[做菜好吃的秘密].生活品味编辑部.扫描版.pdf32.79 MB
│052[做菜好吃的秘密].生活品味编辑部.扫描版.pdf.baiduyun.downloading32.79 MB
│053{潮州卤水}正版经典潮汕鹅油卤水配方及各种原料卤制工艺.doc23.00 KB
│054“双黄卤蛋”加工绝技.doc23.50 KB
│055《谈情说菜》(相对美女私房菜)[胖星儿][中国青年版.2006].pdf51.11 MB
│056《叶子的厨房红宝书》[张昕叶][上海文化版.2006].pdf48.80 MB
│057《一学就会炒河粉》(杨桃文化美食讲堂系列)[台.李德全][汕头大学版.2005].pdf10.12 MB
│058《一学就会做茶叶蛋》(杨桃文化.美食讲堂系列)[台.陈富春][汕头大学版.2005].pdf11.44 MB
│059《一学就会做红烧肉》(杨桃文化.美食讲堂系列)[台.苏信川][汕头大学版.2006].pdf18.32 MB
│060《一学就会做咸酥鸡》(杨桃文化.美食讲堂系列)[台.李志鸿][汕头大学版.2006].pdf13.20 MB
│061《一学就会做猪排》(杨桃文化美食讲堂系列)[台.李志鸿][汕头大学版.2005].pdf6.70 MB
│062《中国药膳食谱》(潘朝曦.著).pdf11.28 MB
│063《中华名特风味小吃》菜谱(上).pdf2.14 MB
│064《中华名特风味小吃》菜谱(下).pdf1.88 MB
│065安徽全椒管坝牛肉(附特制老卤汤配方).doc20.00 KB
│066安徽无为板鸭(附特制香料水的调配及自制卤汤熬制)、.doc23.00 KB
│067澳门烧肉.doc22.50 KB
│068八珍烤鸡的制作技术.pdf65.79 KB
│069白葡萄酒鉴赏手册.pdf13.94 MB
│070白切鹅.doc22.50 KB
│071白切鸡.doc24.00 KB
│072白切鸭.doc22.50 KB
│073北京猪脚巷风味烤猪脚(状元烤蹄卤水、酱料、蘸料实用配方.doc23.50 KB
│074北派锅贴.doc33.00 KB
│075贝太厨房--亲爱的便当.pdf81.56 MB
│076菜谱.-.八大菜系.-.苏菜.pdf198.81 KB
│077菜谱.-.八大菜系.-.湘菜.pdf251.40 KB
│078菜谱.-.八大菜系.-.粤菜.pdf195.40 KB
│079菜谱.-.八大菜系.-.浙菜.pdf237.89 KB
│080菜谱.-.南北风味饭菜谱.pdf552.41 KB
│081菜谱.-.素菜大全.pdf629.73 KB
│082菜谱.-.微波炉菜系大全.pdf289.92 KB
│083潮州卤水鸡中翼.doc22.50 KB
│084潮州卤水精准配方及调制工艺.doc20.00 KB
│085潮州卤水配方(一).doc20.00 KB
│086潮州卤水拼盘.doc23.00 KB
│087潮洲专业卤水配方的制作.doc24.00 KB
│088炒卤面.doc20.50 KB
│089豉油皇大肠.doc21.50 KB
│090豉油皇凤爪.doc21.50 KB
│091豉汁凤爪.doc22.50 KB
│092川式卤水制作秘方.doc21.50 KB
│093川香麻辣凤爪.doc22.50 KB
│094创新菇香卤肉饭.doc20.00 KB
│095葱烤龙虾.doc22.00 KB
│096脆皮叉烧.doc22.00 KB
│097脆皮风沙鸡.doc21.50 KB
│098脆皮金钱鸡.doc21.00 KB
│099脆皮牛腩(附脆皮糊及自制卤水配方).doc23.00 KB
│100吊炉烧鸭.doc24.00 KB
│101东北酱骨头正规制作工艺.doc21.00 KB
│102东瀛刺身.rmvb21.18 MB
│103抖鸡(附卤水香料配方).doc23.00 KB
│104豆腐脑制作新技术.pdf122.09 KB
│105剁椒鱼头王.dat46.19 MB
│106发丝牛白叶.dat54.41 MB
│107风味大肠灌肉(附白卤酱汤及自制香辣酱做法).doc23.50 KB
│108风味手撕猪心(附东北白卤水酱汤配方).doc20.50 KB
│109改进版风干鸡(附自制腌料及自制卤水配方.doc22.00 KB
│110干爆鳝黄.dat63.48 MB
│111各式炒饭大全.pdf1.20 MB
│112各种饼. ) (1).txt10.96 KB
│113各种饼. ) (2).txt12.61 KB
│114沟帮子熏鸡及熏鸡架_烤鸡架配方技术资料.pdf171.21 KB
│115骨里香熟食卤味系列卤水配方.doc25.00 KB
│116骨里香熟食卤味系列万能卤水配方.doc24.50 KB
│117骨肉相连的配方及工艺.pdf74.86 KB
│118怪难吃系列风味小吃技术.pdf147.71 KB
│119广东靓汤-煲汤配方.pdf376.57 KB
│120广东烧鹅.doc25.00 KB
│121广东太爷鸡(附精卤水料配方制作).doc28.00 KB
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│127河北保定熏肉大饼(附香料包配比).pdf89.35 KB
│128河南小吃_炒三不粘.DAT224.81 MB
│129荷香牛排(附徽式卤水配方).doc20.50 KB
│130恒通牛肚卷(附自制卤水配方制作).doc21.00 KB
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│132红油煎饼和黄河夹肉饼制作技术视频_.DAT370.69 MB
│133湖南卤水配方.doc20.50 KB
│134湖南长沙火宫殿臭豆腐制作技术.doc53.50 KB
│135糊辣汤(胡辣汤)配方及详尽制作工艺(附汤料配方、洗面五大关键、调味三大关键).txt2.71 KB
│136怀孕了最好别碰这些食物.doc28.00 KB
│137淮南牛肉汤正规配方及制作工艺.pdf108.31 KB
│138黄桥烧饼-制作工艺及配方.pdf239.97 KB
│139鸡汁乳寒菌.dat40.47 MB
│140基本和食.-.清淡自然精致营养的日本料理-.pdf4.82 MB
│141家传秘制老卤卤汁.pdf18.34 MB
│142健身营养指南(30岁而立篇).pdf39.26 MB
│143健身营养指南(50岁知天命篇).pdf37.16 MB
│144江西瓦罐煨汤-瓦罐烤鸡绝密技术.pdf201.72 KB
│145酱烧鸡腿(附复合腰果酱及自制卤水配方制作).doc22.00 KB
│146酱猪头肉配方制作工艺专业版.doc28.00 KB
│147浇头臊子卤配方制法大全.pdf12.80 MB
│148椒麻脆脆卷(附自制白卤水配方制作).doc20.50 KB
│149结尾.dat6.83 MB
│150金牌卤鸭(附香料水、卤水配方).doc20.50 KB
│151金丝肉饼.rmvb23.87 MB
│152筋头巴脑锅专业验证版(附自制酱料、专用料油、卤肉酱汤配方).doc23.00 KB
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│154精卤马蹄鳖.doc20.00 KB
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│156腊香盘龙鲅鱼(另附胶东“一卤鲜”海鱼腌制技法).doc22.00 KB
│157老窦卤牛肉(附腌制料、卤制汤料、秘制香料包、浸汤料配方制作).doc21.50 KB
│158老酸奶生产技术和配方.pdf121.42 KB
│159乐山甜皮鸭正规配方及制作工艺(附专用卤水和糖色汁配比).doc20.50 KB
│160利润分析.doc24.50 KB
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│162灵川香卤白切狗(附香药料配比).doc22.00 KB
│163灵芝扒美味牛排.doc25.00 KB
│164刘氏锅贴七大制作关键.pdf87.46 KB
│165龙飞苑飘香肉排(附飘香卤水制作).doc24.00 KB
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│170卤水的秘方 (一).doc20.50 KB
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│174卤水鹅掌(附金牌潮州卤水详细配方).doc24.00 KB
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│178卤香飘仙骨(附自制卤烧汁配方制作).doc20.50 KB
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│181卤鸭脖正规验证配方及操作要领.doc21.50 KB
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│184卤猪头肉配方制作工艺专业版.doc27.50 KB
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│186卤煮一品锅.doc20.50 KB
│187麻辣馋嘴蛙(附自制卤水及馋嘴底料配方).doc21.00 KB
│188麻辣鸭脖的制作方法及其卤水配方.doc20.00 KB
│189麻辣仔鸡.dat44.44 MB
│190毛家红烧肉.dat78.41 MB
│191梅干菜爆卤虾.doc20.00 KB
│192孟记奇香辣椒油大全.pdf269.64 KB
│193秘卤美女蛇.doc22.00 KB
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│197蜜汁叉烧、秘制烧排骨.doc25.00 KB
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│207烹饪调味秘方800例.pdf6.14 MB
│208啤酒烤鸭核心技术资料(附腌料卤水、飘香辅助料机密配方).doc23.00 KB
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│210飘香台湾卤肉饭独家秘方及制作技巧.doc21.00 KB
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│212平锅香辣鸭头(附特制卤水配方).doc22.50 KB
│213奇香美味牛骨头熬制秘方及工艺.pdf63.72 KB
│214青椒香腊肉.dat57.60 MB
│215清卤蚕蛹----王记看家菜全揭秘.doc20.50 KB
│216如何把煎饼摊匀摊薄摊圆.doc24.50 KB
│217三椒爆鸭脖子(附卤制鸭脖子制作方法).doc20.50 KB
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│219山城怪味排(附自制怪味卤水制法).doc20.50 KB
│220山西刀削面及猪肉臊子制作方法(另附河南版茄汁刀削面茄汁卤制法).doc24.00 KB
│221山西面食培训材料(卤).rmvb28.98 MB
│222上海豉油鸡(附自制精卤水制作).doc21.00 KB
│223上海香嫩里脊炸串系列制作技术.pdf2.25 MB
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│225韶山全家福.dat56.61 MB
│226生活必备之食物相克知识.pdf1.08 MB
│227圣旨骨酥鱼(绝密配方).pdf213.50 KB
│228十里香卤肉卤菜加工技术.doc35.00 KB
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│230手工酱油调制的甜面酱.jpg543.03 KB
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│232水煮银丝.dat5.60 MB
│233顺风冷面鸡(附卤鸡香料配比与爽口料汁配方).doc20.50 KB
│234四川成都小吃经典小吃 蛋烘糕 艾蒿叶儿粑等教学光盘 .DAT266.21 MB
│235四川锅魁夹卤肉(另附料包配比).doc20.50 KB
│236四川小吃制作.rmvb31.49 MB
│237蒜浸凤爪(附特制老卤及浸汁料配方制作及浸凉菜工艺要点).doc24.50 KB
│238台湾卤白菜.rmvb10.97 MB
│239台湾卤肉饭.rmvb22.27 MB
│240台湾小吃料理全集.pdf38.88 MB
│241台灣小吃料理王.pdf29.87 MB
│242坛焖牛肉(附香茅草卤水制作).doc20.50 KB
│243炭烤大鳝.doc20.00 KB
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│245炭烤小龙虾(附香料卤配比、制作及使用方法).doc25.00 KB
│246炭烤鸭下巴.doc22.00 KB
│247炭烤鱿鱼.doc21.00 KB
│248炭烧琵琶鸭.doc24.50 KB
│249天蚕土豆的做法.txt547 bytes
│250喔喔居全套加盟技术资料.exe955.22 KB
│251吴山贡鹅(附正宗卤水配方及制作).doc23.00 KB
│252五哥特色荷香扣肉(附自制卤酱汤及自制扣肉专用酱配方).doc22.00 KB
│253五香驴肉配方制作工艺专业版.doc27.50 KB
│254武汉周黑鸭绝密技术资料(秘制香料配方及漂洗、腌渍、烤制、卤制).doc33.00 KB
│255武汉周黑鸭绝密技术资料(秘制香料配方及漂洗、腌渍、烤制、卤制).doc30.50 KB
│256武汉周黑鸭配方技术独家解密(附秘制腌料及卤鸭香料配方).doc38.50 KB
│257西安荞麦饸饹制作工艺(附牛肉臊卤香料配方及做法).doc21.00 KB
│258咸蛋快速腌制方法.mpg161.68 MB
│259相思油淋鸭(附秘制飘香粉及卤汤香料配方).doc23.50 KB
│260香骨鸭专用卤水配方及制作工艺.doc20.00 KB
│261香辣鸭锁骨.doc22.00 KB
│262香卤脆皮鹅(附新派川式卤水配方).doc23.00 KB
│263小鱼饼机配方.pdf37.78 KB
│264蟹酿橙.rmvb23.49 MB
│265新华卤水鸭.doc20.50 KB
│266新派卤水羊排(附专用卤水配方和制作).doc21.00 KB
│267盐水乳鸽(附特制盐水老卤配方制作).doc22.00 KB
│268瑶柱银丝羹.dat48.27 MB
│269一品砂锅土豆粉(附秘制麻辣料、鲜汤、酱卤配方制作).doc28.00 KB
│270油辣滑菌.dat38.73 MB
│271油淋鸭.doc23.50 KB
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│273油炸冰淇淋制作技术.pdf58.36 KB
│274渔家小菜(附自制卤腌汁的调制).doc20.50 KB
│275玉环瑶柱万年菇.dat54.20 MB
│276御品轩.pdf179.94 MB
│277越南牛肉粉.jpg83.50 KB
│278粤式片皮鹅.doc21.50 KB
│279云南名吃过桥米线制作技术_蒙自过桥.pdf176.94 KB
│280孕妇营养指南.pdf7.01 MB
│281长垣枣发糕视频资料.wmv23.50 MB
│282招牌“红扒肘子”卤水香料秘方及制作要点.doc21.50 KB
│283招牌酱香干脆肚(附自制酱香卤水制作).doc20.50 KB
│284招牌卤鹅头.doc20.50 KB
│285招牌卤羊蹄(另附焯水料、煮制料配方).doc20.50 KB
│286赵大妈酱卤类(赵大妈小吃系列完整技术资料之六).doc20.50 KB
│287赵大妈奇味鲜多种口味制作方法(赵大妈小吃系列完整技术资料之八.txt1.21 KB
│288赵大妈奇味鲜涮烫美食(赵大妈小吃系列完整技术资料之四).txt3.16 KB
│289赵大妈奇味鲜油炸美食(赵大妈小吃系列完整技术资料之九).txt2.92 KB
│290赵大妈香焖酥鸡(赵大妈小吃系列完整技术资料之五.txt1.10 KB
│291珍藏书籍 中国菜谱大全[含制作方法](1)(5)(8).chm3.36 MB
│292蒸卤鹅肠(重庆市蒸王府蒸菜主题餐厅特色菜品).doc24.50 KB
│293正宗兰州牛肉拉面汤料精准配方.txt1.04 KB
│294正宗牛肉拉面关键工艺介绍(吊汤工艺、专用调料、辣椒油制法).txt1.35 KB
│295正宗土家酱香饼制作技术(网购加盟技术资料).txt3.15 KB
│296正宗扬州三丁包(五丁包、八珍素菜包)制作秘技详解(扬州锦春大酒店点心部总厨:刘才彬).txt4.47 KB
│297正宗鱼汤面机密汤料独家制作工艺(南京真知味饮食娱乐有限公司月牙湖店厨师长:马德).txt2.44 KB
│298中国菜谱大全[含制作方法].chm3.36 MB
│299中国茶文化丛书:《谈艺》.pdf12.78 MB
│300中国茶文化丛书:《习茶》.pdf8.66 MB
│301中国名菜-巴蜀风味.pdf325.84 KB
│302中国名菜滇黔风味.pdf656.46 KB
│303中国名菜赣江风味.pdf443.42 KB
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│306中国名菜民族风味.pdf563.66 KB
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│311中国名菜素斋风味.pdf448.15 KB
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│314中国名菜药膳风味.pdf477.10 KB
│315中国名菜中州风味.pdf421.15 KB
│316中国食物营养保健大全·董淑炎.pdf3.18 MB
│317中国野菜食谱大全.pdf1.02 MB
│318中州技术专修学校)河南特色面条(新野板面,羊肉烩面、刀切烩面、三鲜炸酱面、三鲜子面、红油肉末面).txt5.55 KB
│319重庆德庄青一色火锅.pdf358.60 KB
│320重庆火锅香辣酱蘸料的正宗调制工艺.txt1.79 KB
│321重庆火锅鱼底料炒制及汤料调制工艺.txt1.64 KB
│322重庆无渣红油火锅”专利配方及正规工艺.txt2.79 KB
│323重味卤水鸡(附重味卤水配方).doc21.00 KB
│324粥火锅锅底制作工艺和蘸碟的调制配方(成都天府映象酒家:付强).txt0.98 KB
│325猪肉鸡肉料理HappyCookingChinese.eBook-猪肉鸡肉料理.pdf34.52 MB
│326竹篱葱香蛇(另附特制卤水制法).doc21.50 KB
│327自家扒羊头(另附秘制卤水配方制作).doc20.50 KB
│328祖传绝技:马氏奇香猪蹄整烧法(本站购进加盟技术资料).txt2.14 KB
│329最新改良烧鸡公火锅配方及制作工艺.txt1.76 KB
│330最新猪下货卤水正规配方和制作工艺.doc21.00 KB
│331佐酒张飞牛肉(海南三亚川中香拉川菜馆招牌凉菜).txt1.55 KB
├─029长春厚德福酱肉配方(0 folders, 7 files, 683.63 KB, 683.63 KB in total.)
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├─030赵大妈烧烤油炸技术(0 folders, 13 files, 386.67 MB, 386.67 MB in total.)
│赵大妈五味飘香脆香烧烤.wmv249.60 MB
│赵大妈怪味虾王配方及制作技术.doc71.00 KB
│赵大妈虎皮肉串的制作视频(油炸).wmv83.28 MB
│赵大妈虎皮肉串及竹签葫芦肉配方及制作.doc119.50 KB
│赵大妈酱卤类.doc68.50 KB
│赵大妈飘香粉宝制作秘方.doc68.50 KB
│赵大妈奇味鲜多种口味制作.doc66.00 KB
│赵大妈奇味鲜香底料熬制.wmv27.73 MB
│赵大妈奇味鲜油炸美食.doc125.50 KB
│赵大妈奇味鲜涮烫操作.wmv24.20 MB
│赵大妈奇味鲜涮烫美食.doc269.00 KB
│赵大妈烧烤配方制作及飘香油配制秘方.doc130.00 KB
│赵大妈油炸.doc0.97 MB
├─031正宗关东煮技术配方+视频(0 folders, 2 files, 33.09 MB, 33.09 MB in total.)
│关东煮制作综合技术.mpg32.64 MB
│关东煮制作综合技术.pdf465.88 KB
├─032正宗陕西凉皮技术(非网上假配方)(0 folders, 5 files, 12.57 MB, 12.57 MB in total.)
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│陕西小吃-汉中面皮凉皮.rmvb12.15 MB
├─033正宗绍兴臭豆腐制作技术+视频(0 folders, 3 files, 344.54 MB, 344.54 MB in total.)
│正宗绍兴臭豆腐制作技术.pdf225.88 KB
│火宫殿臭豆腐.mpg38.61 MB
│油炸臭豆腐.mpg305.70 MB
├─034正宗土家酱香饼制作技术资料(0 folders, 13 files, 692.22 KB, 692.22 KB in total.)
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│红皮洋葱.jpg57.20 KB
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│李锦记不豆辨酱.jpg47.66 KB
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│香酱饼技术.doc28.50 KB
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├─035正宗瓦罐全套制作技术详解(2 folders, 8 files, 0.98 MB, 1.26 MB in total.)
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│├─瓦罐技术(0 folders, 2 files, 281.57 KB, 281.57 KB in total.)
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│└─正宗瓦罐全套制作技术详解(0 folders, 0 files, 0 bytes, 0 bytes in total.)
├─036正宗重庆酸辣粉配方+视频(0 folders, 6 files, 38.96 MB, 38.96 MB in total.)
│正宗重庆酸辣粉.pdf68.12 KB
│美果酸辣粉的最新技术.pdf94.15 KB
│美果酸辣粉技术工艺.jpg288.44 KB
│重庆酸辣粉正规制作工艺1.jpg165.23 KB
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│重庆正宗(传统)酸辣粉视频.mpg38.22 MB
└─049上瘾香酥辣椒制作技术视频(0 folders, 2 files, 118.10 MB, 118.10 MB in total.)
上瘾香酥辣椒制作技术.mpg118.04 MB
上瘾香酥辣椒制作技术.pdf51.67 KB