Shenzhen Cantonese Cuisine Master "Guangfu Cuisine and Hakka Cuisine" Cooking Exchange Meeting

On April 23rd, Guangdong chefs held a cooking exchange meeting on "Guangfu Cuisine and Hakka Cuisine" in Shenzhen Nan 'an Restaurant.

Zheng, director of Guangdong cuisine master training base of Shenzhen Jubang Catering Service Vocational Skills Training Center, Gong, chairman of Shenzhen Nan 'an Catering Management Co., Ltd., production director of Shenzhen Shengli Catering Group, director of Shenzhen Hakka Hui Catering Management Co., Ltd./chairman of Shenzhen Drinking Association Hakka Chef Professional Committee Zhu, Feng Lunshu, production director of Dameisha Jingjiwan Hotel/chairman of Shenzhen Drinking Association Celebrity Chef Professional Committee, and Zhan Weiqiang, chairman of Shenzhen Dongjiang Huihui Restaurant, Chen, Executive Chef of Shenzhen Nan 'an Restaurant, Zheng Xingfu, Regional Manager of Hong Kong Daoxiang Group, Liu, Executive Chef of Shenzhen Haiya Banquet Hall, Liu, Deputy General Manager of Shenzhen Zhongankang Management Co., Ltd., He Tuqun, Executive Chef of Shenzhen Hotel, Ye Weiqiang, Executive Chef of Shenzhen Longteng Hotel, Zeng, Chairman of Shenzhen Catering Management Co., Ltd., Xu Tianshou, Manager of Shenzhen Shuangxi Food Trading Co., Ltd. and more than 20 representatives from related industries attended.

Cantonese cuisine is unique because of its unique flavor, elegant style, wide selection of materials and flexible techniques.

Birds, animals, snakes and insects can all eat-

Exchange food 1. The farmed birds are all fried and roasted, and the game is delicious to the bone.

Exchange dishes II. Stewed water snake soup with Smilax glabra is hard to say, delicious, and has the function of eliminating dampness and detoxifying.

3. how can you eat swan meat first when you stew toad with garlic and soybeans? !

Exchange dishes. White-cut salted chicken, crispy skin and tender meat, strong chicken flavor and just right maturity. Eating meat in chunks is really delicious.

Exchange plates. At the exchange meeting, China, a master of Hou Chunfa, was really busy all day, and prepared a secret China famous dish "Roast Whole Sheep" for the arrival of the masters.

It seems simple to fry tofu on the spot, but all aspects such as technology, cooking and seasoning are devoted to Hakka flavor.

When you stew bitter gourd, you can tell at a glance that the ingredients of bitter gourd come from the countryside. When you heat the bitter gourd, you will drool if you don't eat it.

Kung fu soup can only be called "kung fu" if it has enough soup and enough heat.

In order to make everyone achieve the best communication effect, Nan 'an Restaurant specially went to the slaughterhouse to get some tripe. Come back and cook tripe. The feeling of refreshing teeth is unparalleled.

Shankeng snail is cooked and fried, and it tastes fresh and sweet. Really waiting for the melon.

Fresh pig blood is cooked with meat, which is tender and delicious.

Braised toad with garlic and soybean

Pig brain boiled radish, too much for the head, eat two more first to see if it works.

Through the cooking communication between Cantonese chefs "Guangfu Cuisine" and "Hakka Cuisine", we can deepen our understanding of ingredients and cooking methods and make good arrangements for the future development of "Cantonese Cuisine Master" project in Shenzhen. At the last tasting session of the exchange meeting, everyone raised their glasses and drank.