Text, figure | Ding Lei, Yu Xingwang
"Dragon-body anchovy shrimp", "fried bullfrog legs", "red braised macaroni eels", "chicken soup sea mussels"... A series of creative, colorful and fragrant dishes are freshly baked, and have won the praise of the professional judges of the Fujian Provincial Culinary Association. On November 3, 30 officers and men of a brigade of the Eastern Theater Army participated in the appraisal and assessment of the primary, intermediate and senior vocational skills of the national Chinese cooking division, and all of them successfully passed the examination with excellent results.
Assessment of theoretical knowledge of Chinese cooks.
This brigade actively builds a platform for officers and men to grow into talents, organizes weekly training in cooking professions, invites local famous teachers to guide teaching, helps cooks improve their cooking level, and thus improves the level of food security for officers and soldiers.
My work is the best.
See, how is my craft?
Pattern platter.
"South China Sea scenery", "lotus pond moonlight"... This exquisite platter production shows the superb knife skills and rich imagination of officers and soldiers.
Expert reviews.
Steaming, boiling, frying, stir-frying and other operations are all in hand.
Each process of knife work, sizing and hanging paste and pickling oil determines the taste of the dish, and only by being patient and careful can we cook excellent, fragrant, flavorful and complete dishes, and successfully pass the judges' assessment.
Stir-fry carefully.
Finely oiled.
Take part in the judging with your own elaborate dishes.
The judges carefully scored.
The dishes are pleasing to the eye.
Plate fingers dried scallops.
Stir-fried chicken breast.
Tempeh river eel.
Stir-fried shredded shallots.
Fish rolls in sesame oil.
Kung Pao Chicken Cubes.
Whole section of yellow croaker.
Sauce pop-up loin.
Red braised macaroni.
Chicken soup with mussels.
Dragon-bodied anchovies.
Candidates take a group photo.
Friends
See so many delicious dishes
Have you ever drooled?
Brother Bing's cooking skills
How many points do you score?
You are welcome to leave a message at the end of this article
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Editor-in-Chief | Lu Xiongfei
Edit | Wu Rongxin, Liu De
Issue: 1785 issues
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