/PRZWT/Guangzhou, August 12, 2024 - In the hot summer, how can you have a bad appetite? Open your appetite, and Cantonese food masters have a coup! Recently, Lee Kum Kee and Guangzhou Daily jointly held the "Refreshing'Mixed 'Summer, Jinjin Taste" youth cooking education activity of the "Master is Coming" series. The teenagers came together to give full play to the spirit of labor and feel the summer cooking education brought by Lee Kum Kee. In recent years, Lee Kum Kee has joined hands with Guangzhou Daily many times to cooperate with the country to further promote the deployment of labor education, and promote Cantonese food masters into the family in various forms. This time, Lee Kum Kee brought low-salt healthy and delicious food, and taught Cantonese cooking techniques to experience Cantonese cooking culture with young people who love food.
Advance Cantonese cooking education to make young people feel the value of labor
Every time the registration for the "Master is Coming" series of activities was recruited, fans were eager to sign up. This time, lucky families were selected from the participating families. The culinary education class was set up in Guangzhou's famous restaurant "Yue Yue Modern Cantonese Cuisine". Student Wang and her family arrived at the scene first. She couldn't wait. She wanted to "learn secret techniques" simple dishes from the chef today, and she could make them at home in the future.
Before the event, Lai Jieshan, Director of Corporate Affairs of Lee Kum Kee China, shared that Lee Kum Kee is an internationally renowned sauce brand with a history of 136 years since its establishment in 1888. As a century-old enterprise, Lee Kum Kee has always adhered to the quality of its products, and has been in space ten times to become an astronaut's meal sauce. In addition, as a social responsibility enterprise, Lee Kum Kee has also been committed to carrying out cooking education activities for young people in the community to promote the spread and development of Cantonese cuisine culture. This time, with innovative Cantonese cuisine, it will help young people to further understand the meaning of labor and Cantonese cooking culture, and lead young people to experience low-salt health care methods, eat lightly and eat healthily.
"Which fan would like to share what is the most commonly used Lee Kum Kee product in your kitchen? What dishes do you like to use it for?" During the interactive Q & A session, the host just finished speaking, and many students rushed to raise their hands to answer, which made the atmosphere more active. Ms. Xu successfully grabbed the opportunity to speak, "Lee Kum Kee products are a must for our kitchen. This thin salt soy sauce is very healthy, and after cooking seafood, it is also very delicious to use Lee Kum Kee thin salt soy sauce as a dip."
Today, there are also two special guests on the scene: Li Kum Kee Hope Chef He Zhenxin and Chen Mingcheng. They will become "assistant teachers" and teach the children to cook dishes by hand.
The Hope Chef Project was established by Lee Kum Kee. It selects young people with dreams of cooking across the country, fully subsidizes the admission of Chinese cuisine majors, and masters skills. In 2020, the project will respond to the call for high-quality development of the Guangdong "Cantonese Cuisine Master" project and land in Guangzhou. Together with Guangzhou Tourism and Business Vocational School, we will create new seedlings of Cantonese cuisine masters. Hope Chefs He Zhenxin and Chen Mingcheng graduated in June this year. They will also use their skills to promote Cantonese cuisine culture and give back to the society.
When the inheritance of Cantonese cuisine is in progress, there is a lot of joy in the food class
Soon came the food production class. The guest chef of this issue is Master Liang Jianyu, a master Chinese chef and executive chef of Huachengyuan. In this cooking class, Master Liang designed two healthy and delicious summer dishes with Lee Kum Kee products: cold cucumber and ginger onion fried chicken chop, hoping to teach you how to cook Cantonese cuisine in a more innovative way.
These two dishes are designed in response to the current public pursuit of healthy eating and combined with the characteristics of summer diet. According to Master Liang, cold cucumber as an appetizer will bring refreshment to the hot summer. Choose fresh, hydrated and crisp cucumber, autumn ears with thick and strong ear slices, and match with Lee Kum Kee cold salad juice, quickly fish it and eat it fresh, which is convenient, fast, delicious and healthy.
Fried chicken chop with ginger and onion is a classic Cantonese dish with inheritance. Fried and baked is a very traditional Cantonese cooking skill. The cooking method originated in Shunde, Guangdong, and is very important for mastering the heat. For Cantonese people, "no chicken can't be a feast", and the use of ginger follows the dietary rule of "eating radish in winter and ginger in summer". How to season Lee Kum Kee's products is also an important "knowledge point" in the hall. "Thin salt soy sauce can not only bring out salty taste, but also increase color, and reduce salt without reducing freshness. Low salt is delicious, making the taste of the whole dish softer." Master Liang said.
The "assistant teacher" hopes that chefs He Zhenxin and Chen Mingcheng will also join in helping the students with their cooking practice, hoping to use their strength to respond to the national advocacy and help young people with cooking labor education. "Fry it a little bit, you can turn it over. Fry it until golden brown on both sides. Then add Lee Kum Kee thin salt soy sauce to taste." Master He Zhenxin stood next to a young student Xiao Wu and taught him how to cook, fry chicken chops, and season them. Xiao Wu listened attentively and learned, and was very serious. "This is my first time learning from a professional chef brother. This dish is very difficult. I have already written down the main points, and I have to practice it repeatedly when I go home. One of the assignments during the summer vacation is to learn to cook a dish that I am good at, and this dish is my summer vacation homework." He returned to his seat with his precious work and shared his "results" with his mother.
The student, Ms. Yuan, had mature cooking skills. She moved quickly and quickly fried the chicken chop. She invited Director Lai Jieshan to taste it and asked Chef Chen Mingcheng to comment on it. "The taste is very good! If you add a little more when seasoning, it will be more tasty." Chen Mingcheng said.
At the scene, two "assistant teachers" were busy shuttling between the students, teaching them cooking skills; the primary school students went all out, and for a while, the aroma of chicken chops and Lee Kum Kee sauce was intertwined in the cooking room, attracting mouthwatering. After a while, a delicious food with all colors and flavors was released. Everyone also used their creativity to DIY delicious food manually and complete their own food works.
As one of the eight major cuisines in China, Cantonese cuisine has a long history and has gradually become one of the most representative and globally influential food cultures in China. Lai Jieshan, director of corporate affairs at Lee Kum Kee China, said that through this food labor education trip, Lee Kum Kee hopes to empower young people with labor education and establish correct labor values. Through the skills of chefs, the public can further understand Cantonese cuisine culinary culture, and contribute to the inheritance and development of Cantonese cuisine and the promotion of Chinese excellent food culture.
