China News Agency, Linzhi, June 25th: Tibetan ingredients cook up Cantonese-style highland products, fragrant Greater Bay Area

　　China News Agency reporter Ran Wenjuan

　　Glacier Xuezi, Yajiang Feihua, Songcuo Island... These seemingly beautiful names are actually Cantonese delicacies.

In particular, these dishes are cooked with the unique ingredients of Tibet Linzhi and Cantonese cooking techniques, which have a unique flavor.

　　Since 2019, the ninth batch of Guangdong aid-to-Tibet task force has implemented the "Cantonese Cuisine Master" project in Linzhi, inviting famous Cantonese chefs to teach cooking skills in Linzhi, Tibet, and develop new recipes using Tibetan ingredients.

This not only increases the employment skills of local farmers and herdsmen, but also brings more high-quality products from the plateau to the Guangdong-Hong Kong-Macao Greater Bay Area.

　　"Tourism is the leading industry in Nyingchi, and tourists from outside the region, especially from Guangdong, account for a large proportion. We hope to promote the development of local tourism and catering, and promote the employment and income of farmers and herdsmen through the training of cooking skills." , Cheng Tao, deputy director of the Linzhi Municipal Human Resources and Social Security Bureau, introduced to a reporter from China News Agency that in the past three years, 9 sessions of "Cantonese Cuisine Master" training have been launched in Linzhi, and the trainees basically covered the restaurants along the 318 National Road in Linzhi.

　　"Cooking Cantonese food is very different from Tibetan food. The most important thing is to master the heat and keep the original taste and taste of the ingredients." Gama, who runs a Tibetan restaurant in Nyingchi, has participated in the training of "Cantonese Cuisine Master", making garlic steamed Cantonese dishes such as spare ribs and Guangzhou fried rice are familiar.

He also invited Tibetan diners to taste Cantonese cuisine in his restaurant and try new dishes.

In addition, some Linzhi students have successfully achieved employment in Guangdong after mastering the cooking skills of Cantonese cuisine.

　　While the famous Cantonese chefs go to Tibet to teach, they also focus on developing new dishes.

Wen Xuewen, a pastry master who went to Nyingchi to teach, told reporters that Nyingchi's ingredients are naturally green, and the Cantonese cuisine seeks freshness in the freshness and beauty in the lightness. The combination of the two is very brilliant.

"For example, the honey produced in Nyingchi is of good quality, and the walnuts from Lang County are very fragrant, making walnut crisps very delicious."

　　Chen Weiqing, chairman of the Guangdong-Hong Kong-Macao Greater Bay Area Cantonese Cuisine Master Culture Promotion Association, said in an interview with a reporter from China News Agency in Nyingchi that in the past three years, 12 famous Cantonese chefs from Guangdong, Hong Kong and Macau have developed a total of 34 dishes, "Guangdong Forest Happiness Recipe". , and promote it in the Greater Bay Area.

　　"The dishes use local ingredients from Nyingchi and are launched in some high-end restaurants and private kitchens in the Greater Bay Area." Chen Weiqing said that seasonal ingredients like matsutake will be transported by flight to ensure freshness.

Next, I will try to make Cantonese dim sum made from Linzhi ingredients into pre-made dishes and sell them in the Greater Bay Area and other places.

　　According to the data, the ninth batch of Guangdong aid-to-Tibet task force urged government departments, airlines and enterprises to sign cooperation agreements, so that Nyingchi’s products could more efficiently connect to the Guangdong-Hong Kong-Macao Greater Bay Area market and save costs.

In July 2020, the new Zhuhai-Linzhi route was also officially opened.

Plateau flavors such as matsutake mushrooms, yak meat and Tibetan fragrant pigs are expected to become new favorites on the table in the Greater Bay Area.

　　The exchange and interaction of food as a medium has promoted the employment and income of farmers and herdsmen in Nyingchi, made the plateau products "out of the circle", and made the snow-covered plateau and the Greater Bay Area more and more closely connected.

　　"The chefs are very willing to come to Nyingchi for training and teaching, and hope that their skills can help local farmers and herdsmen." Chen Weiqing said that everyone loves Tibet. Even if they leave Nyingchi after the training, the chefs and students will still keep in touch. Online communication and consultation at any time, the relationship is very close.

　　"We bring Cantonese cuisine skills, and at the same time learn the local food culture, integrate each other, and each draws on its own strengths." Chen Weiqing said that he hoped that through the exchange of food culture, people's hearts would get closer.

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