The white piglets are thick and cute, the potato buns are glued with chocolate powder like they have just been shaved out of the soil, and the durian crisp with the opening comes to life...
At the final of the 13th Vocational Skills Competition in Panyu District, Guangzhou, held on August 12, all kinds of delicious dim sum made people salivate and also gave people a visual enjoyment.
In the final of the Cantonese dim sum production project, the contestants were required to complete the production of three Cantonese dim sum within 180 minutes, two of which were prescribed varieties - Shiqiao White Seller, Abalone Crisp, and one was a self-selected variety.
According to the Chinese cooking master, competition judge Xu Liqing introduced, Shiqiao white sale is the traditional characteristic dim sum of Panyu, as the main assessment of the designated varieties of the production skills of local characteristic dim sum, abalone crisp production requirements are relatively high, generally as a senior technician assessment project, self-selected varieties of players mostly choose to make pictographic dim sum, which can better show their level.
At the competition site, the 30 contestants who stood out from the preliminary competition skillfully made noodles, kneaded dough, and carefully made fillings, and under their flexible hands, various exquisitely shaped dim sum such as pictoid durian puff pastry, snowflake purple potato fruit, pictographic potato bun, and pictographic piglet bun were presented one by one.
The contestants are experienced and have been engaged in Cantonese dim sum production for many years. A contestant who has been engaged in Cantonese dim sum making for 11 years, the self-selected dim sum hieroglyph durian crisp produced by the judges, which is beautiful and lifelike, won the praise of the judges. The contestant said that the secret to making Cantonese dim sum is to be careful, patient and diligent in practice. "The players are very strong, this is my first time to compete, do my best and try to achieve good results."
After frying, frying, roasting, steaming and other processes, Cantonese dim sum with full color and flavor is presented to the referee. The judge rates each snack by looking at its shape and taste. The results of the Cantonese Dim Sum Competition will be announced on the website of the District Employment Training Centre (www.pyhome.com) and the WeChat Public Platform (PYJYXL) within one week of the end of the competition.
Text/Guangzhou Daily, New Flower City Reporter: Xiao Guilai
Photo/ Guangzhou Daily, New Flower City Reporter: Li Bo, Xiao Guilai
Correspondent Chen Xiaojie He Zhixuan
Guangzhou Daily New Flower City Editor: Zeng Weikang