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

Zheng weigan, director of Guangdong cuisine master training base of Shenzhen jubang catering service vocational skills training center; Zhang Liyi, chairman of Shenzhen Nan 'an Catering Management Co., Ltd.; Gong Junsong, production director of Shenzhen Victory Catering Group; Zhu Weilian, director of Shenzhen Hakka Hui Catering Management Co., Ltd./chairman of Hakka chefs' professional committee of Shenzhen Deep Drink Association; Feng Lunshu, production director of Jingji Bay Hotel in Dameisha/chairman of famous chefs' professional committee of Shenzhen Deep Drink Association. Zhan Weiqiang, Chairman of Dongjianghui Restaurant in Shenzhen; Chen Xinqiang, Executive Chef of Nan 'an Restaurant in Shenzhen; Zheng Xingfu, Regional Manager of Hong Kong Daoxiang Group; Liu Wufang, Executive Chef of Haiya Ballroom in Shenzhen; Liu Yaobo, Deputy General Manager of Shenzhen Zhongankang Management Co., Ltd./Vice Chairman of Guangdong Cuisine Chef Professional Committee of Shenzhen Drinking Association; He Tuqun, Executive Chef of Shenzhen Jingpeng Hotel; Ye Weiqiang, Executive Chef of Shenzhen Zhizheng Dishes; Chi Yeqing, Executive Chef of Shenzhen Longteng Hotel. Zeng Guoliang, chairman of Shenzhen Jin Yue Catering Management Co., Ltd., Xu Tianshou, manager of Shenzhen Shuangxi Food and Cuisine Trading Co., Ltd. and more than 21 representatives from related industries participated in the exchange meeting.

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

birds, animals, snakes and insects can be eaten-

exchange dishes. 1. The farmed birds are fried and baked raw, and the game is unusually fresh and fragrant.

exchange dishes 2. Tufuling stewed water snake soup, which is indescribable and delicious, has the function of removing dampness and detoxifying.

exchange dishes 3. Braised toad with garlic and soybean, how to eat swan meat first? !

exchange dishes 4. white-cut and pickled chicken, crispy skin and tender meat, strong chicken flavor and just right maturity, can eat meat in large chunks to be a real delicacy.

exchange dishes. 5. At the exchange meeting, Master Hou Chunfa from China 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 and brew tofu on the spot, but all aspects such as technology, cooking, seasoning, etc. are dedicated to achieve Hakka flavor.

You can tell at a glance that the ingredients of the stewed melon come from the countryside. The boiled bitter gourd, which is greatly boiled in heat, is drooling without food.

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

In order to communicate with everyone and achieve the best effect, Nan 'an Restaurant specially went to the slaughterhouse to get it. Come back to cook the tripe. The feeling of refreshing teeth is incomparable.

the snail in the mountain pit is cooked and fried, and it tastes fresh and sweet. It's really waiting for melon.

fresh pig blood cooked with meat is tender and delicious.

Braised Toad with Garlic and Soybean

Braised radish with pig brain is used too much. Try eating two more to see if it works first.

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