The Fourth Sichuan cuisine Innovation Contest Nanchong Division started more than 200 players to help inherit the ingenuity with the labor competition

Cover Journalist Xie Jie Intern Xiao Qi Wei Minghui

On July 11, hosted by the Sichuan Nanchong City Human Resources and Social Security Bureau, Nanchong Federation of Trade Unions, and Nanchong City Commercial Bureau, the Sichuan Skills Contest Sichuan Sichuan cuisine Innovation Contest Nanchong District Competition started in Gaoping District, Nanchong City. More than 200 players from Nanchong, Dazhou, Guang'an, Guangyuan, Suining, Bazhong, Ya'an, Panzhihua and other places gathered together to present the inheritance and innovation of Sichuan cuisine skills.

▲ Silk theme work

Nanchong at 4 am

More than 200 players compete on the same stage

At 4 am on July 11, Li Tianjun, a master of Sichuan cuisine from Guang'an, Sichuan, came to the competition scene early. As the captain of the Guang'an team, Li Tianjun brought more than a dozen players to participate. After preparing for half a month, I finally arrived in the field. Everyone was nervous and excited.

▲ Players are playing

On the same day, more than 200 players from Chengdu, Nanchong, Dazhou, Guang'an, Guangyuan, Suining, Bazhong, Ya'an, Panzhihua and other places gathered in Nanchong to participate in the first stop of the Sichuan Skills Contest — the Sichuan Fourth Sichuan cuisine Innovation Contest. The event.

This competition is a provincial -level event. Hosted by Nanchong Human Resources and Social Security Bureau, Nanchong Federation of Trade Unions, Nanchong City Commerce Bureau, and organized by the Sichuan Culinary Association and Nanchong Culinary Association.

There are two projects of Chinese cooking artists and Chinese noodle divisions at the competition. Chinese cooking artists are also divided into three competition modules: hot dishes, cold dishes, and food carving.

Summer, the protagonist of the food carving competition, is the "top flow" watermelon in summer. I saw ordinary watermelons, in the hands of the chefs, carved into various shapes such as hibiscus, peony, lotus, and phoenix.

▲ The theme booth of "Tianfu Guozhou Stories"

Food and Cultural Feast

Regional culture makes the audience feast

Cover news reporters noticed at the scene that the creation of the contestants was carried out around culture.

In the middle of the competition display area, it is a huge booth on the theme of "Tianfu Guozhou". The humanistic landscapes such as 10,000 rolling buildings, Baita, Heming Mountain, silk, and winter vegetables, silkworm pupa, mulberry tea, citrus and other Nanchong areas Special ingredients, forming a booth with a strong cultural atmosphere of Nanchong, attracting many guests and players to take pictures and punch cards.

▲ Participating works

"The theme of this competition is inheritance and innovation, which is mainly reflected in the four aspects of taste innovation, technical innovation, dishes design innovation and integration innovation." The referee Li Zhuang, the referee of the Nanchong Division, especially in the design of dishes There must be skills and cultural connotation. Li Zhuang said that as a kitchen of Sichuan cuisine, in addition to innovation, he must also inherit the classics and keep the foundation. Therefore, there is the production of classic Sichuan cuisine in the event setting to test the technical inheritance of the chefs.

▲ Three Kingdoms cultural theme works

Gao Shi, Secretary -General of the Sichuan Culinary Association, introduced that the competition was held in two stages. The three cities in northern Sichuan, south of Sichuan, and East Sichuan held sub -area competitions. Each branch area won the finals and will participate in the finals held in Chengdu. The first player of the finals has the opportunity to apply for honorary titles such as "Sichuan Provincial Technical Experts" and "May Day Labor Medal".

Show Sichuan cuisine skills

Assist in inheritance in the labor competition

In the afternoon of the same day, the "ingenuity and inheritance" master sharing event was held. Senior registered Chinese cooking masters Xiao Jianming, Mao Sichun, Du Kaihong, Xie Junxian, and also focused on themes such as "keeping innovation", "local food brand creation", "Sichuan cuisine culture", and brought with the themes. Wonderful sharing.

▲ The judges are scoring

"Gourmet is presented by the ingenuity on the tip of the tongue. Cooking skills are the inheritance of the spirit of craftsmanship." Tu Jidong, a member of the party group and vice chairman of the Nanchong City Federation, said that in recent years, the workers of the Nanchong cooking industry have been inherited from the old A large number of skill players who have picked gold and silver in the province's events have emerged. In the development of Sichuan cuisine to the world's catering stage, it continues to show the exquisite and superb technologies. The Sichuan cuisine Innovation Contest Nanchong Division Competition was a display and starting again. Taking the Sichuan cuisine skills innovation competition as the stage, passing the spirit of labor, craftsmanship, and model workers.

He pointed out that the laborers of the Nanchong cooking industry, inherited the old, and did not forget the original. A large number of skill masters and craftsmen who promoted the development of Sichuan cuisine emerged. Dining works with development needs such as beauty have made important contributions in the development of Sichuan cuisine to the world. "This time, the Sichuan cuisine skills innovation competition is important measures and good starts of Nanchao Catering, Sichuan Catering to go global, big development, and prosperity."

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