Blue and white crystal dumplings, blindfold fried peanuts, cold frozen golden bell chicken, golden soup asparagus stone rolls... Have you seen the big scene of the 100 famous chefs showing off their skills on the spot? Today, Wang Hanqi, the anchor of "Boat Says Guangdong", takes you into Shantou to enjoy it up close.
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100 Chefs! Who will win, the Hakka chicken and the secret foie gras?
In the 4th Guangdong-Hong Kong-Macao Greater Bay Area "Cantonese Chef" Skills Competition, 135 contestants from 21 prefectures and cities in the province, as well as Hong Kong and Macao regions, competed in a two-day cooking competition. All the masters gathered together to display their best dishes on the spot, performing knife work, plating and other stunts.
"Today I bring our landmark food in Zhongshan - raw fried Shiqi Miaoling pigeon, and its key lies in the two words 'Miaoling'. It used to be thought that the bigger the pigeon, the better, but our young pigeon is three and a half, characterized by the soft and tender flesh, smooth and delicate taste, even the bones can be eaten. Zheng Yaorong, a five-star "Cantonese chef" celebrity chef and director of Sanxi Restaurant in Zhongshan City, said.
He said: "100 master studios come together, and the cuisine and characteristics of each place can be better exchanged. Many of the people I have read in books before have seen the real thing this time. On the one hand, it is conducive to inheriting Cantonese cuisine culture and promoting industrial development; on the other hand, it promotes local cuisine, drives local employment, and promotes rural economic development and rural revitalization. ”
This year's competition also achieved many innovative breakthroughs, including the first time that Cantonese snacks were listed as the assessment content of the competition items, which were divided into three major cuisines: Cantonese cuisine, Chaoshan cuisine and Hakka cuisine.
"Because I like to cook, I often think about it during my training to make my snacks more exquisite and delicious." Zheng Keyan from Jiangmen won the first prize in the Cantonese cuisine of the Chinese pastry chef project (rookie group) in the competition, and unlike the traditional walnut bun made with mold printing, he innovated and slowly pressed out the texture of the walnut bun with his hands and clips, while controlling the fermentation time, and finally produced a more beautiful and delicious walnut bun. "The teacher taught a lot of basic knowledge, but also need to use their own brains to constantly innovate, I hope that our traditional snacks are liked by more people." He said.
Bold innovation while inheriting traditional practices is the magic weapon for many players to win. Liang Weirun, from Meizhou, won the first prize for Hakka cuisine in the Chinese Chef Project (Celebrity Chef Group), he said: "My work is our Hakka Niangjiu Chicken, because it used to be specially designed for maternity to supplement the body, so we have to slowly fry the chicken and stir-fry it, but ordinary people will eat it on fire." Today I didn't fry it for that long, just steamed it and then put the juice in the pot so that everyone can eat it. ”
Leung Wai-yun's father, who is also a chef, emphasized: "My father taught me the virtues of cooking – as a chef, I must ensure food safety while trying to provide customers with more delicious dishes, and I will strive to make continuous progress in this regard." ”
The competition also set up a global connection link of "Cantonese Chefs Sharing the Whole World". In South Africa, I saw a few foreign friends tasting Cantonese food while giving a thumbs up. "Cantonese cuisine is very popular in South Africa, and I hope that the Guangdong 'Cantonese cuisine master' project can also enter South Africa and let the world fall in love with Cantonese cuisine." Chen Xiaoqian, honorary president of the South African Shunde Friendship Association and head of Sheng Hui cuisine, said. In France, Song Ping, general manager of Likoufu Restaurant, also said: "The 'Cantonese Cuisine Master' project is booming, the atmosphere of learning to cook and start a business is strong, and I also want to learn from the masters to master dishes and innovative dishes to make the restaurant more popular." ”
This time, Guangdong released the "three" list of Cantonese famous chefs, famous shops and famous products in the province for the first time, leading the demonstration to drive the high-quality development of the Cantonese cuisine industry. Among them, Shantou Fuyuan Catering Management Co., Ltd., Chen Jinquan, the production director of the company, and his halogenated foie gras won the "three" awards in one fell swoop.
"Foie gras is relatively lower in cholesterol and healthier than other animal offal. We use more than 10 spices to carefully simmer the marinated foie gras over a slow heat. Chen Jinquan, a five-star "Cantonese Chef" celebrity chef, said: "Since the implementation of the 'Cantonese Chef' project, I am full of energy and vitality every day! My students have approached 2,000 through sending teachers to the countryside and apprenticeships in enterprises, and I am proud to see that they are full of enthusiasm for learning Cantonese cuisine and using their skills to successfully find employment and start a business. ”
Since the implementation of the "Cantonese Cuisine Master" project, the province has carried out a total of 261,000 "Cantonese Cuisine Master" training, driving 639,000 employment and entrepreneurship, effectively promoting the majority of urban and rural workers to achieve skilled employment and entrepreneurship to become rich.
【Appearance】 Wang Hanqi
【Writing】Wang Hanqi Xiao Wenge Intern Li Geli
【Photography/Editing】Intern Li Geli
[Producer] Xiao Wenge
【Author】 Wang Hanqi; Xiao Wenge
The ship said Guangdong
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