On October 17th, the Chaoshan cuisine training class of the Guangdong Cuisine Enjoyed All Over the World rounded off at the Beishanwan Campus of Guangdong Province Yuedong Technician College.
Students preparing dishes during the training
Since its commencement on October 9th, this training class has gathered ethnic Chinese students from Chaozhou who have a passion for Chaoshan cuisine from countries such as Malaysia, Thailand, and Myanmar. During this period, the students delved into the history of Chaoshan cuisine, exchanged and learned from each other's culinary experiences, and collectively improved their skills in preparing Chaoshan cuisine.
Presentation of training certificates to the students
Presentation of honorary certificates to the best students
Throughout the training process, the renowned chef Zhan Mingliang from the Master Chef Studio of Cantonese Cuisine in Guangdong and the esteemed chef Yao Xuefen from the Chaoshan Snacks Skills Studio of Guangdong Province Yuedong Technician College offered careful instruction, under which overseas Chinese students concentrated on learning the cooking techniques of Chaoshan specialties such as Chaoshan rice noodle soup, oyster omelette, zongzi, and red peach cakes, as well as various snacks.
Students preparing Chaoshan dishes
"I was so excited that tears streamed down my face when I successfully made Chaoshan oyster omelette that day. I have finally realized my dream!" exclaimed Lin Ruiyi from Malaysia, recounting the story of her family's migration from her grandfather's generation to Southeast Asia. Despite starting her own Chaoshan cuisine restaurant, there was still a considerable gap in her cooking skills compared to the locals in Chaoshan. Before coming for this training, her father repeatedly urged her to learn more local cuisine skills and fully master them, such as the Chaoshan oyster omelette. For decades, despite her mastery of cooking and stir-frying techniques, she had never been able to make them successfully. However, after receiving guidance and instructions from the masters, she could now make them perfectly. "I can now promote Chaoshan cuisine in various countries with popular dishes like crispy-fried and battered phoenix shrimps and stewed chicken with salted lemon, making it flourish abroad!" Lin Ruiyi exclaimed with excitement.
During this training, the students also visited the Chaoshan Cuisine Cultural Room at Guangdong Province Yuedong Technician College to gain a deeper understanding of Chaoshan food culture and enhance their culinary evaluation abilities.
Students learning about the history of Chaoshan cuisine
With an advantageous location in Shantou, Guangdong Province, Yuedong Technician College has engaged in root-seeking trips with outstanding young Chaoshan people, entrepreneurs and students from Southeast Asia countries and America. The college has provided skill training in Chaoshan cuisine, snacks, gongfu tea ceremony, organized exchange activities between Chinese and Macao cuisines and held two training courses on Chao cuisine for young Malaysian entrepreneurs from the Chaoshan region. All these made contributions to the internationalization of Chaoshan cuisine.
侨后代千里返乡学潮菜
10月17日， “粤菜师傅·四海同享”潮菜培训班结业仪式在广东省粤东技师学院北山湾校区举行。
本次培训班自10月9日开班以来，集结了来自马来西亚、泰国、缅甸等地的热爱潮菜的潮籍华裔学员。在此期间，学员们深入了解潮菜的历史，交流切磋学习研究美食心得，共同提高制作潮菜的技艺。
培训过程中，在广东省粤菜师傅大师工作室首席大师詹明亮团队、粤东技师学院潮汕小吃技能大师工作室首席大师姚雪芬团队的精心授课下，海外华侨华人学员们集中学习了潮汕牛肉粿、蚝烙、粽球、红桃粿等潮汕特色风味菜肴、小吃等烹制技术。
“那天成功做出潮汕蚝烙，我激动得流下眼泪，这次终于实现了梦想！” 来自马来西亚的林睿艺激动地说着从爷爷那一辈下南洋的故事，虽然创业开了潮菜餐厅，但潮菜烹饪技术与潮汕当地相比还是有不小的差距。这次过来培训前，父亲再三嘱咐要带着学习任务过来，要把原来没完成的菜品充分掌握起来，比如潮汕蚝烙这道小吃，这几十年来掌握的烹饪煎炒技术一直未能将它做成功，但这次经过大师的讲解和指点后，已经能够完全做出来了。“我终于可以把老凤尾虾、南午炖鸡等潮菜传承到海外去，让潮菜在海外各地发扬光大！”林睿艺激动地说。
在本次培训中，学员还参观了粤东技师学院潮菜文化室，更深度了解了潮汕饮食文化，提升了菜肴的品评能力。
近年来，粤东技师学院充分发挥学院身处汕头侨乡优势，先后与国际海员俱乐部、新加坡、马来西亚、泰国、缅甸等优秀潮籍青年、企业家、美国旧金山学生开展寻根之旅潮菜、潮汕小吃、工夫茶茶艺培训及澳门中式厨艺交流团交流活动，举办2期马来西亚潮籍青年企业家潮菜培训班培训工作，为潮菜走出国门作出贡献。
文 | 记者 曾柯权 通讯员 郭斯烁 高首
译｜陈萱
来源 | 羊城晚报·羊城派
责编 | 王瑜瑛
校对 | 桂晴