The pastry includes three diced buns and braised noodles, and you can taste "three dishes and one soup" when cooking... At the final of the first "Arowana Cup" Staff Canteen Cooking Skills Competition held in Pudong New Area on September 17, contestants from the staff canteens in the district showed off their cooking skills and presented "delicious food on the tip of the tongue".
The competition was sponsored by the District Federation of Trade Unions and the World Expo Administration, and organized by the World Expo Regional Federation of Trade Unions and the District Workers' Cultural Palace, with the theme of "Food Helps Health, Labor Creates Happiness". Since its launch in July, the competition has lasted for three months, during which systematic pre-competition training has been carried out in combination with the work needs of canteen staff, involving the knowledge of the group catering system, Chinese dim sum and Chinese cooking skills, and finally 23 participating units and 69 staff canteen practitioners from all over the region successfully entered the finals.
The final set up two competition sessions: white case and red case. Among them, the designated competition items of the Bai Case Cooking Competition are the production of three-ding buns and the preparation of noodles with brine hand. Using flour as the main raw material, the contestants used different techniques such as kneading, rubbing, wrapping, steaming, and boiling to produce three-ding buns with beautiful appearance, uniform patterns and fragrant cheeks, as well as hand-rolled noodles with full aroma and rich flavor. Based on the principle of fairness and fairness, the judges selected the works from the aspects of taste, texture, perception, nutrition and hygiene.
In the Red Case Cooking Competition, participants must complete the cooking of designated dishes, namely green pepper potato shredded (vegetarian), mapo tofu (half meat), white sauce sea bass (meat), squeezed vegetable shredded meat and egg soup "three dishes and one soup" within the specified time. At the competition site, the contestants competed fiercely from the beginning of chopping vegetables, and showed their "fine carving" of dishes. At the stove, everyone took out their housekeeping skills and used various methods such as burning, stir-frying, frying, frying, and stewing to cook food, and their cooking skills were fully exerted. In the final presentation, the contestants were decorated with various shapes of containers and decorations, and a plate of "delicious on the tip of the tongue" was amazingly displayed. The judges carefully commented on the various dishes in terms of color, aroma, taste and shape, and gave suggestions for improvement.
It is reported that the competition will also help industry employees improve their skill level through the "competition certificate integration" model. The organizer expressed the hope that all participating teams and players would take the competition as an opportunity to broaden the types of meals in the staff canteen, improve the quality of meals, explore the traditional special diet of the staff canteen, and better provide "green, healthy and nutritious" catering services for employees.
Responsible Editor: Xu Ling
Text Huang Jing
Source: Pudong Release