[Explanation] Recently, the opening ceremony of the 2021 "Cantonese Cuisine Master" Skills Competition hosted by Guangdong China Vocational Education Society was held in Guangzhou Huashang Vocational College.

　　A total of 51 players from 17 teams from 17 vocational and technical colleges were organized in this competition.

Skills, professional image, hygiene habits, etc. are all the focus of the referee teachers.

　　[Concurrent] Li Yongtai, Chief Referee of the "Cantonese Cuisine Master" Skills Competition

　　Including his taste, including his knives and slicing, as well as the shape and color of his entire dish. What's more, we asked to reflect the innovative ability of the Cantonese chef this time, especially suitable for the modern market. It is really true. This kind of dish is not a dish thought out for the competition.

　　[Explanation] On the same day, reporters at the competition site saw that the contestants were busy and orderly washing vegetables, blanching, lighting, and cooking. After a while, fireworks rose in the bright large kitchen, and the aroma was pungent.

　　[Concurrent] Guo Yuncong, Guangzhou Huashang Vocational College

　　(Exposure to this industry) I have been in contact for about 8 years. I have been in contact since I was 12 years old. I have been in contact with this industry since I was a child because of family reasons. Then I like the kitchen and practice, and then I like to do it. I like it. This industry.

I'm really nervous, but I'm more looking forward to communicating with the players and learning from each other.

　　[Explanation] It is reported that the theme of this competition is "Inheritance and innovation, but not forgetting the original". While inheriting the cooking skills of the older generation, the contestants are encouraged to adapt to the trend and actively innovate.

　　At the competition site, after two hours of hard work, a plate of innovative dishes with novel shapes and unique materials appeared gorgeously under the dexterous hands of the contestants.

　　[Concurrent] He Zhonglin, Shenzhen Baoshan Technical School

　　Today I made a dish called "Golden Buhuan for Rich Shrimp". Jin Buhuan is a special spice from Guangdong. Then the filling is fried and the special spice is added to enrich the flavor of the filling.

　　[Concurrent] Huang Jintao, Shenzhen Baoshan Technical School

　　It is "Golden Silk Chicken Pill", which means that I wish you all to ascend and go up step by step like this ladder. It also symbolizes the magnificence of shape and a good life.

From the "Honeycomb Fragrant Taro Corner", we improved the original materials on the basis of it, and then adjusted the formula and production methods to recreate a brand new honeycomb.

　　[Commentary] Looking at the competition works of the younger generations, the chief referee Li Yongtai couldn't help expressing his appreciation.

With a solid foundation and the courage to innovate, he is full of expectations for the future growth of the players.

　　[Concurrent] Li Yongtai, Chief Referee of the "Cantonese Cuisine Master" Skills Competition

　　Because every competition is a kind of exercise for oneself, a test of one's learning, a kind of promotion for professional career, and lay a foundation for future development.

　　[Explanation] According to the organizer, the 2021 "Cantonese Cuisine Master" Skills Competition is dedicated to the education and training of skilled talents, and promotes "the unemployed have jobs and those who have jobs enjoy their jobs", so that more young people can go further on the road of vocational skills.

　　[Concurrent] Professor Zhao Pengfei, President of Guangdong Construction Vocational and Technical College and Deputy Director of Guangdong China Vocational Education Society

　　By holding this skills competition, we will build a platform for students from vocational and technical colleges to learn their skills and show their demeanor. At the same time, we will explore and establish models of advanced skill players, cultivate more Cantonese cuisine masters and even Cantonese cuisine masters, and inspire more young generations to become talented. , Skills to serve the country.

　　(Wei Jeff Wang Zhimin and Yuan Yue report from Guangzhou)

Editor in charge: [Liu Pai]