Young people become the main force in the cooking competition

Text/Pearl River Business News Reporter Li Yun

Trainee reporter Chen Minqi

Inherit the taste of food, private kitchen skills competition. Yesterday, the "World Capital of Gastronomy" food brand activity - the 16th Shunde Private Room Cuisine Competition opened, and the young generation of post-90s and even post-00s actively participated in the registration as one of the highlights of the competition, adding a lot of innovation and creativity to the competition, and also reflecting Shunde's inheritance of cooking, innovation and the excavation and cultivation of young chef talents.

Shunde celebrity chefs have emerged, and folk Crouching Tiger, Hidden Dragon are an important support for Shunde to become the "World Capital of Gastronomy". As a district-wide food brand activity, the Shunde Private Room Cuisine Competition has been held for 16 consecutive years, and is a big stage to comprehensively show the happy kitchen of the whole people in Shunde and the cooking of everyone.

There are 3 preliminary rounds + 1 grand final. In the preliminary round, 30 groups of participating teams competed on the same stage, ranking in the top 10 to advance to the finals, and finally a total of 30 groups of winning teams entered the finals, and then competed for the first and second places; at the same time, the top 3 female chef contestants in the finals will also win the third "Shunde Qiao Kitchen Lady" selection final champion and runner-up.

Yesterday morning, the 16th Shunde Private Room Cuisine Competition Daliang Division officially began, 30 groups of players appeared together, most of them are full of youth and vitality of young faces, many of them are after 90, 00. At the scene of the competition, with the launch of the opening order, the young contestants immediately divided their work and cooperated, holding spoons, stir-frying, laying out dishes... Each one was enthusiastic and orderly, and in a few moments, a plate of dishes with a full range of colors and flavors was placed on the display area.

In the end, Chef Yan Liuhua from Pig Head C Restaurant won the championship of The Daliang Division with a high score of 87 points for cooking "Thousand Island Shrimp"; Huang Qishan, a second-year high school student, won the second place in the "Squirrel Fish" dish; and Hong Yanzhen, a clerk of the company, won the third place with the "two-color mushroom stuffed chicken middle wing" dish.

scene:

After 05, the little chef carried the big flag

In the 16th Shunde Private Room Cuisine Competition Daliang Division, the small chefs after 00 and even after 05 have personally handled the knife and acted alone. Liang Zixuan, who is a first-year cooking major from Shunde District Secondary Professional School, said: "This is the first time we have stepped out of school to participate in this type of competition, and we have seen many players about my age in the competition, who are skilled in knife work and good-looking in their works, which is very worthy of our learning." ”

The addition of young players also added a lot of innovation and creativity to the competition, Liang Zixuan introduced: "Our work is called 'Jin Feng Yao Qiu Ju', the predecessor of this dish is 'Jiangnan Hundred Flowers Chicken', we will be 'Jiangnan Hundred Flowers Chicken' method for innovative improvement, the whole chicken skin is stuffed into shrimp slip, the excess chicken rack is used to boil soup for four hours, and then accompanied by pure handmade chrysanthemum tofu to eat together, is the first choice for men, women and children in the autumn to supplement." The reporter listened to his tone, like a little kitchen god.

Liang Zixuan's instructor also said that the school's learning environment is relatively closed, and students rarely communicate with the outside world through other channels, but this competition can be a good substitute for training, promote the growth of students' professional skills, and let them learn from the experience in the competition to improve themselves.

(Preliminary Round) Champion Yan Liuhua:

The second time to compete to break through themselves

In this competition, Yan Liuhua won the first place in the preliminary competition with a high score of 87 points for cooking "Thousand Island Shrimp".

"Last year I came to work as an assistant, and I won the sixth place in the finals, and I hope to continue to break through this year." Yan Liuhua said that through the competition, he can exchange skills with food lovers from various fields, learn other people's insights on cooking, and hope to bring the experience and knowledge learned in the competition to work.

(Preliminary Round) Runner-up Huang Qishan:

The sophomore Chef God entered the top two

At present, Huang Qishan, a sophomore in high school, participated in this competition for the first time, in order to participate in this competition, she and her classmates have done enough work, Huang Qishan said: "In the week before the competition, we all practiced together and made full preparations for today's competition." The reporter saw at the scene that Huang Qishan skillfully used the knife to pick up the fish meat, beat it with the knife slightly, remove the fine thorns in the chest of the net fish, and then fry it into the frying pan until it was golden brown, and then poured on the sauce platter, which was bright in color, fresh and crispy. The two partners cooperate tacitly, although there is little communication, but the whole process is rigorous and orderly. "The knife work of this squirrel fish is very good, the knife is smooth, and the size of the pattern cut out of each fish willow is very uniform."

For this dish, Lian Gengming, president of the Shunde District Chefs Association, gave high praise. Talking about the difficulty of making the entries, Huang confidently introduced: "This dish is very challenging knife work, and I am very confident in my knife work, so I chose this dish. In the end, Huang Qishan won the second place in this competition, and the results were quite good.

Huang Qishan said: "My friends and I are very passionate about cooking, and we hope to improve our level through competitions. This competition also made us harvest full, such as learning the ability to adapt to changes on the spot, establishing everyone's tacit understanding of work and so on. ”

(Preliminary Round) 3rd Runner-up Hong Yanzhen:

Brush up on TikTok to brush out new dishes

Hong Yanzhen is a clerk at a company. 'This is my second time racing, last time we regretted not getting a place, but where we fell, we got up wherever we fell." Hong Yanzhen quipped. Hong Yanzhen's entry "Two-color Mushroom Stuffed Chicken Wing" won unanimous praise from the judges and won the third place.

"We were inspired by douyin's food experts because we saw a lot of food bloggers make brewed dishes and then improve them and create their own dishes." Hong Yanzhen said that this competition is very meaningful to herself, and she sometimes works part-time at home to cook private dishes. But it will only be hard work, the technology is difficult to improve, this competition has a lot of young people involved, their presentation is very exquisite, you can learn a lot of presentation skills. Speaking of her wishes, Hong Yanzhen said: "The biggest wish is to get a higher ranking in the finals, and her family's private dish business can flourish." ”

Judges' comments

Lian Gengming, President of Shunde District Chefs Association:

Young people breathe new life into Shunde cuisine

The Shunde Private House Cuisine Competition has been committed to excavating the cultural connotation of the food capital, highlighting the essence of Shunde cuisine, and showing the cooking skills and eating styles of ordinary people's homes. The continuous development of Cantonese cuisine is inseparable from integration and innovation.

Lian Gengming, president of the Shunde District Chefs Association, said: "Compared with previous competitions, we have seen a lot of new elements added this time, such as a variety of dishes, traditional Chinese dishes with Western sauces, and so on. This innovation also benefits from the participation of many young people in this competition, which shows that our culinary culture in Shunde has been carried forward and disseminated among young people, who are injecting new vitality into Shunde's gastronomic innovation."

【Source: Pearl River Business Daily】

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