Hanshan Normal University, a university with a history of over a hundred years,
welcomed a new batch of students in the new semester.
Chen Junsheng, a teacher at Hanshan Normal University,
an advanced Chinese culinary chef (specializing in Chaozhou cuisine),
a senior evaluator for national skill assessments,
and a registered Chinese culinary master,
will teach a new course——Central Kitchen to his students this semester.
The emergence of the Central Kitchen model
is in line with the trend of intensive, standardized, and patterned chain stores.
This presents both a challenge and an opportunity for traditional catering.
After finishing the theory class, it was time for the hands-on class.
As one of the top ten culinary masters in Chaozhou ,
He has countless classic dishes committed to memory.
"Cabbage and Pork" embodies the Chaozhou cooking of preparing common ingredients meticulously.
Removing the outer leaves of the cabbage, Chen uses the tender ones for cooking.
They are boiled in boiling water,
Shrimp meat, lean meat, and white meat are finely diced and stir-fried over medium heat.
Ham, salt, monosodium glutamate, and pepper are fried, set aside for cooling, and will serve as the stuffing.
and folded into a pillow shape, about 4 centimeters long,
and pan-fry the stuffed cabbage pillows until both sides are light golden.
Then, he adds seasonings and simmer them for 10 minutes.The dish is then plated.
Compared to the traditional apprentice-style teaching,
culinary education in universities
not only imparts necessary theoretical knowledge and practical skills to students
but also provides them with a rich cultural background and a broad platform,
offering more possibilities for their career development after graduation.
Through the mentorship of experienced chefs like Chen Junsheng.
and thrive within the walls of the university,
serving as a living testament to its heritage and development.