Source: China News Network
Haikou, September 25 (China News Service) -- The famous Hainan Wenchang chicken can have several methods? On the evening of the 25th, more than 20 celebrity chefs from Hainan, Guangdong, Hong Kong and Macao gave special expressions: Qiong-style coconut-scented Wenchang chicken, Cantonese-style Jinhua Yushu chicken, Hong Kong plum Wenchang chicken, Portuguese-style onion oil Wenchang chicken...
The "2021 Qiong Guangdong, Hong Kong and Macao Food And Cultural Exchange Series Activities" was launched in Haikou Qilou Old Street on the evening of the same day, and the famous chefs of the four places competed in the same field to make New Hainan ingredients such as Wenchang chicken, Hele crab and grouper into creative new delicacies.
The Qiongguang- Hong Kong-Macao Food Culture Exchange Series Lasts for 3 days, with food exhibition and sales, Qiongguang- Hong Kong-Macao Celebrity Chef Exchange Competition, Celebrity Chef Discussion • Qiongguang-Hong Kong-Macao Star Chef Summit, Famous Ingredient Appreciation • Famous Special Qiong-style Ingredients Exhibition and Promotion Conference, Guangdong- Hong Kong and Macao Celebrity Chef Team Hainan Inspection Tour and other activities.
Hainan ecological environment resources are superior, the production of ingredients to green, delicious known, one of the four famous dishes of Hainan Wenchang chicken is famous at home and abroad, Hainan chicken rice is very popular in Southeast Asia, produced from pollution-free sea areas of grouper, Hainan seabream and other aquatic and marine products are exported to all over the world.
At the cooking scene, the four famous chefs first competed with Hainan Wenchang chicken as the ingredient. Hainan chefs demonstrate the traditional Wenchang chicken cooking method, and Guangdong chefs pair Jinhua ham with Wenchang chicken to make a unique difference. Hong Kong chef Tsang Qiang Fai cooked chicken in plum sauce in soup based on the taste of Hong Kong style, which was sweet and sour. Macau chef Foo So-han sautés shallots, onions and shallots until fragrant, then marinates them with Wenchang chicken to create a Portuguese flavor.
"The same ingredients, different cooking methods show different food cultures." Zeng Qianghui said that the catering in the Guangdong-Hong Kong-Macao Greater Bay Area brings together the delicacies of the central, western, and southern regions, Hainan has excellent ingredients, and the food exchange helps to gather the strengths of each family and constantly innovate dishes.
In the cooking session of his choice, Macau chef Tsang Chuan Wai selected Hainan specialty black pork and won praise for a Dish of Macao Roasted Ding'an Black Pork. "Hainan black pork is firmer and more tender on the outside, and it will be popular if you walk into a Macau restaurant." Zeng Chuanwei said.
Cui Jian, deputy director of the Department of Commerce of Hainan Province, said that as a specific measure for the joint development of Hainan Free Trade Port and guangdong-Hong Kong-Macao Greater Bay Area, the series of food and cultural exchange activities in Qiongguang, Guangdong, Hong Kong and Macao aims to strengthen exchanges and mutual learning with the catering industry in Guangdong, Hong Kong and Macao, so that Hainan characteristic ingredients can enter the vast catering consumer market of Guangdong, Hong Kong and Macao.
Hainan specialty ingredients have entered the Hong Kong and Macao markets. In July this year, Hainan Wenchang Chicken Enterprise and Live Grouper Production Enterprise signed cooperation agreements with Macao supermarkets and channel providers respectively, and annual sales are expected to exceed 110 million yuan. (End)