Master of Cantonese cuisine: fried Pengcheng color and fragrance

A few days ago, a "Cantonese Master" online cooking exchange event in Shenzhen and Madrid was held. Ding Zhimin was surrounded by a number of Cantonese cuisine chefs, gourmet connoisseurs and live cameras, and was not afraid of the field, challenging Cantonese cuisine's food, showing a crispy fried chicken with crispy and tenderness, colorful and fragrant. Overseas Chinese in Spain praised, lamenting that Cantonese cuisine culture was profound and inherited.

Ding Zhimin, who is only 23 years old, graduated from Shenzhen Pengcheng Technician College Culinary Majesty. After systematic learning, he joined the Futian Shangri -La Hotel in Shenzhen after graduation. Now he is already a hot and high -quality employment. "With a good foundation mastered at school, the chef's cooking skills still need to continue learning to improve in order to have greater professional space." Ding Zhimin said that as international exchanges are becoming more and more frequent, Cantonese cuisine has also been recognized by more and more people. With recognition, I hope that there will be more opportunities to show exchanges to the outside world, so that Cantonese cuisine will continue to carry forward.

Hong Baol is a retired soldier. Recently, he returned to the furnace to learn cooking through the "Cantonese Master" project. "I had opened the restaurant myself, but I failed. Recently I participated in the training of Cantonese cuisine masters+retired soldiers in Shenzhen Pengcheng Technician College." Learn, from cutting vegetables to cooking and stir -fry to the dish, each process is very particular. He believes that through the theoretical and practical system of systematic learning, it has further improved the culinary cooking technology and the level of kitchen management, and the innovation ability of dishes has also been greatly enhanced. He planned to re -start a business after learning and open a Cantonese restaurant.

The training of the ground, focusing on people's livelihood, and employment are very popular with citizens. Ms. Peng, who lives in Baihua Community, Guangming Street, Guangming District, is buying vegetables for the school cafeteria who works. She was still at home a year ago, and now she has become a formal chef. In recent years, Shenzhen has vigorously promoted the three projects of "Cantonese cuisine", "South Guangdong Housekeeping" and "Guangdong Technician", and carried out multi -level large -scale public welfare vocational skills training into the streets and communities. Benefiting.

The reporter learned that Shenzhen vigorously promoted the "Cantonese Master" project. While inheriting the Cantonese cuisine culture, it broke the road of employment and entrepreneurship of the masses and promoted high -quality employment.

As one of the Guangdong Cuisine Master Training Base in Guangdong Province, Shenzhen Pengcheng Technician College continues to innovate training methods, pioneered the "Cantonese cuisine Master + Retired Military Training" model in the province, and conducts "Cantonese cuisine master" skills training for the poverty -stricken personnel of Guangxi to improve them. Employment and entrepreneurship. Among them, the new type of apprentice training method of "Cantonese cuisine" adopts the joint construction model of school and catering enterprises. Catering companies provide practical venues for training. During the process of learning with teachers, the chefs of catering companies can also observe and learn on the spot.

Lai Yan, the leader of the Cantonese Master Studio of Guangdong Cuisine Master, was a corporate legal person in 21 restaurants. Now he has successfully completed the gorgeous turn from "chef" to "teacher". He founded the Shenzhen Hainian Vocational Skills Training School, and since 2021, the "Cantonese Master" engineering creative transplants to Guangxi Baise, helping Baise Finance Vocational and Technical School Culinary, assisting in building Cantonese cuisine bases for the establishment of Cantonese cuisine, and will The Cantonese cuisine of the studio master's Cantonese cuisine was taught to the young students of Baise.

"It is better to grant people to fish for fishing. I hope to continue to cultivate more high -skilled cooking talents for the society in the future, help them achieve high -quality employment, and work hard to promote Cantonese cuisine's food culture and jointly brighten Shenzhen Cantonese cuisine business cards." Lai Yan said.

(Author: Shenzhen Special Economic Zone News reporter Zhuang Ruiyu)

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