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, director of Shenzhen Hakkahui Catering Management Co., Ltd./Shenzhen Catering Association

Zhu Weilian, Chairman of the Hakka Cuisine Celebrity Chef Professional Committee, Feng Lunshu, Production Director of Dameisha Kingkey Bay Hotel/Chairman of the Shenzhen Restaurant Association Star-rated Hotel Celebrity Chef Professional Committee, Zhan Weiqiang, Chairman of Shenzhen Dongjiang Haihui Restaurant, Executive Chef of Shenzhen Nan'an Restaurant

Chen Xinqiang, Hong Kong Daoxiang Group Shenzhen Regional Manager Zheng Xingfu, Shenzhen Haiya Banquet Hall Executive Chef Liu Wufang, Shenzhen Zhongankang Management Co., Ltd. Deputy General Manager/Shenzhen Drinks Association Cantonese Cuisine Famous Chef Professional Committee Vice Chairman 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 Ingredients Trading Co., Ltd. Manager Xu Tianshou

More than 20 representatives from relevant 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.

All birds, animals, snakes and insects can be included in the dishes - Exchange dishes 1. Breeding birds, fried and baked, the game is unusually fragrant and bone-crushing.

Dishes to share 2. Tufuling stewed water snake soup is a dish that cannot be described in words. It is extremely delicious and has the function of removing dampness and detoxifying.

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

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Shared 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 Tofu on site may seem simple, but the technique, heat, seasoning and other aspects are all handled by dedicated staff to achieve the Hakka-style taste.

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

Kung Fu soup only has the right ingredients and enough heat to be called "Kung Fu". In order to achieve the best communication effect with everyone, Nan'an Restaurant even went to the slaughterhouse to pick up the fresh beef.

Come back and cook the tripe.

The refreshing and chewy feeling is indescribable.

Shankeng snails are fried and delicious, with a fresh and sweet taste, which is really waiting for me.

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

Stewed toads with garlic, soybeans, and stewed radish with pig brains. I’ve used too many brains. Try eating two more to see if there’s any effect.

Through this exchange of cooking skills between Cantonese chefs on "Cantonese cuisine" and "Hakka cuisine", we can deepen everyone's understanding of ingredients, cooking methods and techniques, and make arrangements for the future development of the "Cantonese cuisine chef" project in Shenzhen.

In the final tasting session of the exchange meeting, everyone happily raised their glasses and drank.