On the white "Su-style pastry expert uniform", the "words" such as pastry vocational evaluation and intangible cultural heritage skills teaching are eye-catching. A few days ago, in the Suzhou Noodles And Catering Association, the first batch of education and training experts in the history of the Su-style noodles industry were presented at the unified trial and application ceremony of the Su-style noodles education and training evaluation experts jointly organized by the association, the Su noodles transmission institute and the functional party organization. On January 5, according to Xiao Weimin, executive vice president of the association, The Su-style soup noodles with thousands of years of historical and cultural accumulation will establish a standardized system and a professional title evaluation system.
In order to further help promote the "Jiangnan culture" and promote the inheritance and standard formulation of Su-style noodles, the Suzhou Noodles And Catering Association has been strictly selected, and under the joint witness of Suzhou Technician College, Su Noodles Institute, Suzhou Culinary Association and Suzhou Food Culture Research Association, the first batch of 9 Su-style noodles education and training evaluation experts have been freshly "baked". Xiao Weimin introduced that The Su-style soup noodles have been carefully inherited by successive generations of craftsmen and have become a beautiful business card of Jiangnan food culture, and the production skills have been included in the Suzhou Intangible Cultural Heritage Project. At present, the Daily Use of Flour in the Su-style Noodle Market has reached more than 70,000 tons, there are more than 3,300 noodle shops, and more than 90,000 employees, but the teaching and training standards of Su-style noodle soup are still a blank.
"The first batch of 9 education and training assessment experts will play a leading role." Xiao Weimin introduced that in order to explore the standardization system of Su-style soup noodle education and training, Suzhou Noodles And Catering Association and others jointly initiated the establishment of a Chinese-style noodle (Su-style soup noodle project) expert group, launched the Su-style soup noodle education and training evaluation project, and hired Yu Shuilin, Liu Xi'an, Xiao Weimin, Qian Jianlin, Lv Jiemin, Qu Guiming, Li Junsheng, Hu Jianguo, Hua Chen, 9 masters to serve as Su-style soup noodle teaching and training evaluation experts. Among the first batch of education and training evaluation experts, there are not only non-hereditary inheritors of Su-style soup noodles, but also Su Bang cuisine inheritance masters, as well as teaching experts.
"To carry forward jiangnan culture, party organizations should play a pioneering and leading role." At the ceremony of awarding expert uniforms, Yan Zhijian, secretary of the functional party organization, tried to dress for the education and training evaluation experts. According to him, in November last year, with the guidance and help of the Organization Department of the Gusu District Committee and the "Two New" Party Committee of Shuangta Street, the Suzhou Noodle Food Association and the Su Noodles Institute jointly established the first functional party organization in Shuangta Street, condensing the party building strength to help the inheritance and innovation of Su-style soup noodles.
"Ingenuity to the party", the 59-year-old Non-hereditary inheritor of Su Bang cuisine cooking skills and registered Chinese cooking master Lu Jiemin, who has been studying for decades to become a famous Chef of Su-style noodles, in "China on the Tip of the Tongue", he makes Su-style noodles, so that consumers everywhere can feel the unique charm of Jiangnan culture.
At the awarding ceremony of the expert uniform, Lu Jiemin, who has more than 10 years of party experience, said that in order to spread the su-style noodle technology culture, he has served as a professional college Su-style pastry extracurricular tutoring expert for more than 20 years, "peach and plum are all over the world", but as a teaching and training evaluation expert is the first time, participating in the establishment of Su-style noodles teaching and training standards is his "new goal".
Party building led and multi-party groups formulated Standards for the education and training of Soviet-style soup noodles, and explored new ways for the inheritance and dissemination of intangible cultural heritage. "In recent years, Suzhou-style soup noodles have spread all over the country, and eating noodles in Suzhou has become a popular spot for tourists." Pei Hong, deputy director of the Gusu District Education, Sports, Culture and Tourism Committee, introduced that Suzhou is rich in cultural resources and has many intangible cultural heritage projects, and at present, there are 100 intangible cultural heritage projects at all levels declared and registered by Gusu District, with 79 representative inheritors, and the Suzhou-style soup noodles have started the formulation of education and training evaluation standards, opening up new ideas for the "three-dimensional" going out of Jiangnan culture.
Xiao Weimin introduced that the Suzhou Noodles and Catering Association will join hands with relevant provincial and municipal departments, universities, as well as relevant associations, training institutes, experts, etc., to form a Suzhou-style soup noodle education and training standard formulation committee, accelerate the implementation of standard formulation, and at the same time set up a prosperous research and development base for the Suzhou people's breakfast construction project to create a Su-style soup noodles cultural skills education and training center. (Su Bao Rong Media reporter Xiao Yuanwen / Photo Some photos provided by Suzhou Noodle Food Association) Editor: Li Junfeng (New Media Operator, Senior Photographer)