[Explanation] On April 21, the first "Dragon City Cup" Vocational Skills Competition in Liuzhou, Guangxi was held in the city's vocational skills public training base.
According to the development focus of Liuzhou's characteristic industry, the competition set up a total of 12 competitions in 5 categories, including automotive, construction technology, and information network. Among them, the Liuzhou snail noodle cooking project is particularly eye-catching.
[Explanation] In order to make special snail noodles, many chefs bring their own spices and side dishes into the venue.
As the chief referee's whistle sounded, the players started at the same time. After the spices were scented with hot oil, the strong scent filled the field.
The snail soup is boiled in water, and the ingredients are made from fried yuba and peanuts. The scene is full of enthusiasm.
[Explanation] Contestant No. 1 Lian Zhiheng used to be a chef in a five-star hotel. He is currently engaged in vocational training. He has long taught migrant workers and laid-off workers the cooking skills of Chinese food, including the preparation of Liuzhou snail noodles, and helped them find employment and entrepreneurship. .
In order to compete with the masters in today’s competition and exchange the cooking skills of snail noodles, on the basis of traditional snail noodles, Lian Zhiheng added seafood ingredients such as prawns, abalones and scallops to enhance the flavor and became a local "tyrant". "Snail noodles."
[Concurrent] Contestant Lian Zhiheng
Through this competition with the masters of various restaurants and schools, one is to communicate with each other, and the other is to promote their own things.
[Explanation] The addition of seafood to create "local tyrant" snail noodles is only the icing on the cake designed by Lian Zhiheng.
During the cooking process, he pays more attention to the flavor performance of the snail soup and sour bamboo shoots in the snail noodles, and uses standardization to maintain the same flavor in every bowl.
[Concurrent] Contestant Lian Zhiheng
I will emphasize that my students must be standardized. As long as the things I teach them, (the ingredients of the dishes) must be over-weighted, so that no matter which store, city, or place we are in, the flavors of the products will be the same. In this way, the quality, taste and flavor can be unified, so that the best can be achieved.
[Explanation] When judging snail noodle dishes, the referees scored the sanitation of environmental equipment, the processing of sour bamboo shoots, peanuts, capers and yuba and other auxiliary materials, as well as the fire seasoning aroma and taste of snail soup. The dishes of more than 20 contestants are evaluated, and the top 6 can receive prizes ranging from 1,000 yuan to 500 yuan.
[Concurrent] Liao Xinming, Chief Referee
For this competition (competitors), the major hotels in Liuzhou, as well as various colleges and universities (coming to participate in the competition), such as Liuzhou First Vocational School, and some representatives of the industry, should reflect the relatively high The level of snail noodles (cooked).
[Explanation] Pre-packaged (bag-packed) snail powder has become an Internet celebrity, with a daily output of up to 3.25 million bags in 2020, and the products are exported to more than 20 countries and regions overseas.
Liuzhou snail noodle shops that cook for dine-in are also open all over China. Cooking competitions can further standardize the flavor of snail noodles, so that diners from all over the world can eat authentic snail noodles.
Wang Yizhao reports from Liuzhou, Guangxi
Editor in charge: [Ji Xiang]