In the spring festival just this past, more than 4,000 students of Jiangsu Tourism Vocational College completed a special winter vacation homework - to make a reunion dinner for their parents and families. Many of the school's third-year students have become accustomed to this, because this is already their third year to complete this "winter vacation homework".
The school opens a menu where students come to take charge
This year is the Year of the Tiger in the Lunar Calendar, and in addition to making Chinese New Year's Eve meals, wang Xiaoyu, Li Yuming and Pan Zaiyang of the school's Culinary Science and Technology College also received an additional assignment to make a customized "honmei dish" for the "Tiger Fathers and Tiger Mothers" who were born in the Year of the Tiger.
Li Yuming made a "tiger skin egg" for his parents, and two other classmates made a "tiger skin claw" for his parents. "Children have really grown up and know how to honor their parents." Li Yuming's parents said that this dish is a piece of filial piety for their daughters, and they eat very satisfied.
Jade Tiger Sending Wealth, Tiggo Nafu, Tiger Reward Auspicious, Linghu Sending Blessing, Tiger Mega Year... There are 10 dishes, both meat and vegetarian, cold and hot dishes. In order to design this menu, Liu Wenning, a teacher at the school's Culinary Science and Technology College, took pains to be nutritious and fit the theme of the Year of the Tiger, and to evolve from ordinary home-cooked dishes.
In response to this menu, teacher Liu Wenning told reporters that the biggest feature of this table dish is that the ingredients are easy to obtain and process, and they are all evolved and improved by the home-cooked dishes that students learn in daily classes, and students can do it without complexity, but also to exercise skills. The biggest specialty of this table is a Vegetarian Buddha jumping off the wall called "Golden Tiger Jinbao".
"We use shredded white radish instead of shark fin, apricot abalone mushroom instead of abalone, white fungus instead of gum, and konjac cake instead of sea cucumber." Liu Wenning said that students use this vegetarian Buddha to jump off the wall, which can not only allow families to enjoy their appetites, but also conducive to health and wellness, which is a dish that is very in line with current living habits.
The reunion dinner can also be personalized
Considering the different cooking levels of students of different grades, each student is good at different dishes, this year in addition to requiring each student to participate, there are no special regulations on the type and number of dishes, and the school encourages students to "personalize" custom dishes according to the actual situation.
"We encourage students from the north to make some southern specialties, students from the south to make some northern specialties, and students who are good at Western food can fry a piece of steak." Liu Ninghai, general secretary of the party branch of the school's Culinary Science and Technology College, is also a chef with more than 30 years of experience. He said that today's culinary industry has undergone tremendous changes compared to thirty years ago, the current market needs more innovative talents, and the training methods of culinary talents should also keep pace with the times, hoping that through the annual "I make a reunion dinner for parents" activity, students will try more and innovate more.
Tian Hao, secretary of the party committee of the school, said that Jiangsu Tourism Vocational College has more than 60 years of culinary professional history, and the current school cooking major is the earliest vocational college in China to open a professional time and the largest scale of talent training, and the school attaches great importance to the ideological and political education of students in addition to vocational skills education. "We are building this activity into a family 'ideological and political classroom' that integrates skills education, labor education, and gratitude education, so that students can become both talented and adult." Tian Hao said.
Correspondent Wu Biao Yangzhou released reporter Chu Chu wen /picture