On the afternoon of October 22, the 14th session of the Guangdong-Hong Kong-Macao Greater Bay Area Tourism Education and Training Base (Shunde Cooperation Center) lecture Hall was held in our school. This lecture focused on two major themes: high-end Cantonese cuisine service and telling good food stories. We invited Mr. Li Yuheng, Director of Food and Beverage, Mr. Zhuang Jiahui, Chief Chef, Mr. Yang Jiancong, Sous Chef, Mrs. Tan Lili, Director of Training, Macau Entertainment Integrated Resort, Mrs. Huang Xiaotong, Technician of World Tourism Education and Training Center, University of Macau Tourism, Mr. Wu Minzhong, Deputy General manager of Feng’s Nanguo Restaurant Group, and other guests to share. It attracted more than 80 people from Shunde catering practitioners and culinary students to participate.
Gan Muyi, member of the Party Committee of the School and dean of the School of Hotel and Tourism Management, first conducted in-depth exchanges and discussions with the guests from the aspects of the significance of Shunde food story communication, food story communication skills and methods. "Each region has its own unique food story, which is often closely linked to the local history, culture and customs." Gan Muyi said that telling a good Shunde food story can not only shape the image of Shunde's local brand, but also promote the deep integration of Shunde's cultural tourism, drive the development of Shunde's food industry chain, and promote the inheritance and innovation of Shunde's food culture.
In plain language, Wu Minzhong introduced the content and significance of "Exploring Shunde Food Stories" to the students present, and took "Huang Shijun and Ming Oven Roast Pig" and "Zhu Kezhen and Steamed Anhui Fish" as examples, vividly told the guests about the birth of two Shunde famous dishes, and encouraged the students to draw inspiration from them and further spread Shunde food culture. Wu Minzhong said that these vivid and interesting stories effectively combine Shunde's food with local customs and cultural characteristics, so that tourists can feel the unique charm of this land while tasting authentic Shunde dishes, thus deepening their understanding and love of Shunde. He believes that food is not only the enjoyment of taste buds, but also the bridge of cultural inheritance and exchange.
In the cooking demonstration, Zhuang Jiahui cooked French foie gras paper wrapped chicken live, showing the integration and innovation of traditional dishes and modern techniques to the guests.
Participants in the lecture hall have said that this is a rare opportunity to exchange food culture between the two places, knowledge and skills are full of harvest.
It is reported that each student at the scene was presented with a book of "Tasting Shunde Food Stories", which was co-written by Shunde District Culture, Radio, Television, Tourism and Sports Bureau, Shunde Chefs Association, and the School of Hotel and Tourism Management of our university, compiling the food stories passed down from mouth to mouth in Shunde, vividly telling the food stories of Shunde in the form of pictures and pictures. Let people get perceptual cognition and rational understanding, consciously become Shunde food culture participants and promoters.
