Cola baked oxtail, fruit grain orange juice Qinzhou oyster, sprite lime cloud pig hand, green hemp coconut sauce cooked cod... More than 20 innovative dishes made from Coca-Cola series products and Guangxi specialty ingredients are lined up on the table, making people can't help but move their fingers.
On September 15th, the 2021 Guangxi Swire Coca-Cola "One Shop, One Product" Innovative Dish Event jointly organized by Guangxi Swire Coca-Cola Beverage Co., Ltd. and Guangxi Culinary Catering Industry Association was held at Nanning Hotel.
On the day of the event, more than 20 chefs from major restaurants and restaurants in Nanning City came up with housekeeping skills and full creativity to make each dish different. The dishes participating in the competition are independently developed by the chefs using Coca-Cola, Sprite, Juice Source, Apple Cider Vinegar, Magic Claw and other Coca-Cola series products and local special ingredients, both appetizing cold mixed appetizers, thick oil sauce red pig's trotters, sour, sweet and crispy fried fish, as well as sweet and delicious desserts, which amazed the judges and guests on the spot, and the original Coca-Cola series products can also make so many different dishes!
The event also invited more than 10 well-known catering enterprises in Nanning to evaluate, observe and sign contracts. After a round of tastings, the judges voted for their favorite dish. After fierce competition, Chef Lai Junyi's Cola Baked Beef Tail won the first prize; Chef Meng Shitao's Orange Honey Crispy Fish, Chef Li Dazu's Cola Flower Carved Drunken Yuan Hoof won the second prize; Chef Tang Dingfeng's delicious orange shrimp, Chef Zhang Jianlu's low-temperature orange juice perch and Chef Zhizhongshi's 10-year Tangerine Peel Beef Tendon Won the Third Prize.
"The Cola baked oxtail I made today uses a fragrant oxtail from Huanjiang, Guangxi." Lai Junyi, a senior Chinese culinary master registered by the China Cuisine Association, introduced the creativity of the award-winning dishes to reporters, saying, "Replace the traditional sugar, soy sauce and old soy sauce with cola, remove the cow bones, and brew the yam in the oxtail meat, plus sufficient heat, which is very suitable for the elderly with bad teeth." ”
"Looking back over the past decade, Guangxi Swire Coca-Cola has also achieved fruitful results in brand sustainability and brand activities. On June 5 this year, Guangxi Swire Coca-Cola"Care Box" shared resource platform has been officially launched, and Guangxi Swire Coca-Cola has also joined the Guangxi Catering and Culinary Association this year. Song Xinxiao, public affairs and communication manager of Guangxi Swire Coca-Cola Beverage Co., Ltd., said that as part of the "Care Box" shared resource platform, Guangxi Swire Coca-Cola set up a stage and invited chefs and masters from Nanning's catering industry to participate in the innovative dish competition.
"This activity is directly linked to the characteristic ingredients of all parts of the region through the catering consumption end, opens up the docking channels for agricultural meals, encourages catering enterprises in Nanning to develop and launch Guicai cuisine with Guangxi characteristic agricultural and sideline products as the main ingredients, realizes the iterative renewal of quality, and meets the consumption upgrading of the catering market in the new era and the standardization and industrialization of Guicai, so as to achieve the purpose of promoting the consumption of the catering market, promoting the development of the food supply chain, consolidating the results of poverty alleviation, and promoting rural revitalization." Wu Dongdong, Secretary General of Guangxi Culinary and Catering Industry Association, introduced that the event also organized local catering enterprises to observe and exchange, product display and procurement contracts, and exchanged experience in innovative research and development and market promotion of Guicai.
Source: Nanning Yun-Nanning News Network reporter Li Nanxi You Zhichao
Editor: Li Huiting
Proofreader: Qin Fengni
Editor-in-charge: Tang Qiuyan
Duty Editor: Lu Chao
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