Shenzhen Business Daily Reading Client Reporter Ma Xiaohan Correspondent Tang Yongguo
Healthy flower rolls, abalone stewed pork, Hakka three-cup chicken ...... A variety of Cantonese dishes, fragrant and delicious, with endless aftertaste. Recently, Chen Changzhu, the "Cantonese chef" of Longgang, trained Cantonese students for Shenzhen Pengcheng Technician College, inheriting Cantonese cuisine culture, which was well received by the teachers and students of the college.
It is reported that Chen Changzhu has been working in the Cantonese cuisine industry for more than 30 years, from practicing the basic skills of cooking, to mastering the cooking skills of Cantonese cuisine, and then becoming the founder of the master studio of "Cantonese cuisine master" in Guangdong Province, he has always had a passion for Cantonese cuisine. In the curling smoke rising from the stove, while using all kinds of skills to specialize in cooking a variety of special Cantonese dishes, and strive to start the "Cantonese cuisine" brand; On the one hand, he teaches young students with all kinds of patience and solves doubts, and cultivates more young forces for the inheritance of Cantonese cuisine. Looking back, Cantonese cuisine is fragrant, and the garden is full of peaches and plums.
Diligently pursue, casting Cantonese kitchen ingenuity
With the dream of "Cantonese chef master", Chen Changzhu came to Shenzhen in 1999 for further study, and went back and forth to major bookstores and libraries during holidays and breaks, buying and reading all kinds of cooking materials, in order to learn more knowledge and the essence of Cantonese cooking, he used nearly half of his monthly salary to participate in various Cantonese cuisine training, and participated in more than 90 Cantonese cooking competitions of various sizes on behalf of the competition, obtained more than 50 honors and certificates, and got the guidance of 12 famous teachers such as Liang Jingyi and Li Yongtai, and the production level of Cantonese cuisine has been rapidly improved. Chen Changzhu has successively obtained various certificates such as "Shenzhen Food Safety Administrator, Senior Chinese Cooking Technician, Senior Chao Flavor Cook, Senior Public Nutritionist, Hakka Flavor Cook", and actively participated in the hotel's master-apprentice competition, as well as the "Cantonese Cuisine Master" cooking competition organized by provinces, municipalities and districts, and won more than 30 awards such as the "2023 Guangdong-Hong Kong-Macao Celebrity Chef Food Creativity Competition Individual Competition".
More than innovation, inheriting the culture of Cantonese cuisine
In recent years, Shenzhen has further promoted the "Cantonese Cuisine Master" project to create "Cantonese Cuisine Master" famous restaurants and famous chefs. Chen Changzhu actively participates in vocational colleges, Cantonese chefs and other vocational skills competitions, leading the new generation to devote themselves to the Cantonese chef industry they love, honing their skills in a down-to-earth manner, inheriting Cantonese cuisine techniques, and injecting new youthful vitality into the inheritance and innovation of Cantonese cuisine culture. Volunteered to be employed by Shenzhen No. 2 Vocational and Technical School, training more than 500 students; He has been employed by training institutions and social organizations such as Shenzhen Vocational Training College in Guangdong, and has trained more than 3,000 students.
Willing to dedicate and shine the light of Cantonese cooking
How to pass on the cooking skills of Cantonese cuisine, how to help the children with difficulties in learning cooking, and cultivate the inheritors and promoters of Cantonese cuisine culture, Chen Changzhu thinks about it in his heart and practices it, he actively contributes to a large number of catering enterprises such as Shenzhen Xiaohe Catering Management Company and Shenzhen Yumilao Catering Management Company. Chen Changzhu has been cultivating Cantonese for more than 30 years, while working, learning, and improving, cooking the true taste with heart and affection, carefully researching and designing every process, every detail, and every dish, constantly improving himself, insisting on making himself the best "Cantonese chef", and launching 13 new Cantonese dishes with Shenzhen taste such as "abalone stewed pork", inheriting the soul of Cantonese cuisine, creating fresh taste, carrying forward the culture and craftsman spirit of Cantonese cuisine, and interpreting the craftsman spirit of Shenzhen in the new era in the name of the chef.