Recently, a tasting party featuring some typical dishes from Taishan was held at the "Cantonese Chef" Specialty Research and Development Center in Taishan, Jiangmen, a coastal city in Pearl River Delta. The event was jointly organized by the Taishan Human Resources and Social Security Bureau and the Guangdong Culinary Technical School (GCTS).
During the event, Chen Benling, an experienced Cantonese Chef in Guangdong and a leading chef of Taishan cuisine, used Taishan oysters, local Simiao Rice, fruit juice and cheese salad dressing to cook three unique dishes. They were Oyster Emperor, Fried Golden Oyster with Fruit Juice, and Oyster Cheese. Each dish had its own characteristics. They not only made people salivate but also had an endless aftertaste. In particular, Taishan oyster is a distinctive agricultural product identified by the Agro-product Geographical Indications.
Chen Jianqiang, a teacher of the GCTS, said the flavor of the dishes was very enlightening and innovative. "In the future, we should think more in creating new dishes," he said.
According to Chen Benling, more people will learn about Taishan cuisine and its ingredients through the activity. "We can give full play to the advantages of local ingredients and better develop the Cantonese Chef project."
The members from the "Cantonese Chef" Specialty Research and Development Center are composed of senior professional teachers of the GCTS. It has been inviting star chefs for regular exchanges and to jointly develop new Taishan cuisine and formulate cooking standards. The center plans to hold 12 tasting activities in 2022, inviting gourmets, catering companies, teachers and students, food suppliers and other guests to participate. These activities will promote Taishan specialties and the innovation of Taishan cuisine.
Author: Ariel & Tonny (intern)
Editor: Monica, Abby, Steven, Jerry
