Shenzhen Cantonese Cuisine Chefs’ “Cantonese Cuisine, Hakka Cuisine” Cooking Exchange Meeting

On April 23, the "Cantonese Cuisine, Hakka Cuisine" cooking exchange meeting between Shenzhen Cantonese chefs was held at Shenzhen Nan'an Restaurant.

Zheng Weiqian, director of the Cantonese chef training base of Shenzhen Jubang Catering Service Vocational Skills Training Center, Zhang Liyi, chairman of Shenzhen Nanan Catering Management Co., Ltd., Gong Junsong, production director of Shenzhen Shengji Catering Group, Shenzhen Hakkahui Catering Management Co., Ltd. Director/Chairman of Shenzhen Drinks Association Hakka Cuisine Celebrity Chef Professional Committee Zhu Weilian, Production Director of Dameisha Kingkey Bay Hotel/Shenzhen Drinks Association Star Hotel Celebrity Chef Professional Committee Feng Lunshu, Chairman of Shenzhen Dongjiang Haihui Restaurant Zhan Weiqiang, Chen Xinqiang, executive chef of Shenzhen Nan'an Restaurant, Zheng Xingfu, Shenzhen regional manager of Hong Kong Daoxiang Group, Liu Wufang, executive chef of Shenzhen Haiya Banquet Hall, deputy general manager of Shenzhen Zhongankang Management Co., Ltd./vice chairman of the Cantonese Famous Chef Professional Committee of the Shenzhen Drinks Association Liu Yaobo, Shenzhen Jingpeng Hotel Executive Chef He Tuqun, Shenzhen Zhizheng Side Dishes Chef Ye Weiqiang, Shenzhen Longteng Hotel Executive Chef Chi Yeqing, Shenzhen Jinyue Catering Management Co., Ltd. Chairman Zeng Guoliang, Shenzhen Shuangxi Food Xu Tianshou, manager of the Ingredients Trading Co., Ltd., and more than 20 representatives from related industries participated in this exchange meeting.

Guangdong eats Cantonese beauty - Cantonese cuisine is unique in its unique flavor, elegant style, wide selection of ingredients, and flexible and changeable techniques.

Both birds, animals, snakes and insects can be eaten————

Exchange dishes 1. Breeding birds, fried and baked, the game is unusually fragrant and bone-crushing.

Dishes exchanged 2. Tufuling stewed water snake soup, a pot of unspeakable, extremely delicious, has the function of removing dampness and detoxification.

Discussing dishes 3. Stewed toads with garlic and soybeans, why did someone eat the swan meat first? !

Exchange of dishes 4. Large white-cut marinated chicken, with crispy skin and tender meat. The chicken is rich in flavor and cooked just right. You can eat the meat in large chunks to truly taste the food.

Exchange of dishes 5. At the exchange meeting, Chinese cooking master Hou Chunfa had a really busy day preparing a secret Chinese famous dish "roast whole lamb" for the arrival of the masters.

Frying the Yong Tau Fu on site may seem simple, but the technique, heat, seasoning and other aspects are all carefully focused to achieve the Hakka-style taste.

Stuffed and stewed bitter melon, you can tell at a glance that the ingredients of the bitter melon come from the countryside. The stuffed bitter melon is simmering in a large pot while being heated, and your mouth will water before you taste it.

Kung Fu soup is qualified to be called "Kung Fu" only when the soup ingredients and sufficient heat are sufficient.

In order to achieve the best effect of communication with everyone, Nan'an Restaurant, Niu Baiye (Beef tripe) I even went to the slaughterhouse to pick up the tripe I had just eaten and cooked it. The refreshing and chewy feeling is indescribable.

The Shankeng snails are fried and delicious, with a fresh and sweet taste. I really wait for the melons.

The meat is cooked in fresh pig blood, tender and delicious.

Braised toads with garlic and soybeans

Stewed radish with pig brains. I used too many brains. Try eating two more to see if there is any effect.

Through this exchange of cooking skills between Cantonese cuisine chefs on "Cantonese cuisine" and "Hakka cuisine", we will deepen everyone's understanding of ingredients, cooking methods and techniques, and will contribute to the future development of the "Cantonese cuisine chef" project in Shenzhen Work is deployed. In the final tasting session of the exchange meeting, everyone happily raised their glasses and drank.