The awards ceremony for the 7th Guangdong-Hong Kong-Macao Greater Bay Area "Cantonese Cuisine Chef" Vocational Skills Competition was held in Heyuan on August 8th. Reporters from Yangcheng Evening News interviewed the three first-prize winners in the Guangfu, Chaoshan and Hakka divisions of the Cantonese Master Chef category for Chinese cuisine chefs, gaining an insight into the wok hei(breath of the wok) and culinary craftsmanship behind their winning dishes.

Chen Guobo won first prize in the Guangfu cuisine division with dishes including "Jade Duck Duo in Golden Filaments." According to Chen, the "duo" in the dish is represented by firm-textured duck, while the "jade" element comes from the vibrant green of celtuce and mustard. The elegant colours and presentation of the dish reflect the Cantonese culinary tradition of favouring auspicious symbolism and placing importance on both appearance and essence. Chen said the fleeting smoky aroma produced by intense heat during stir-frying is the soul of Cantonese wok cookery.

Li Hanshao, winner of first prize in the Chaoshan cuisine division, said Chaozhou cuisine values freshness, natural sweetness, lightness and purity of flavour. Rather than relying on excessive seasoning, it brings out the natural qualities of the ingredients through precise control of heat. Li remained faithful to the fresh, light and authentic character of Chaozhou cuisine throughout the competition, allowing the original flavours of the ingredients to shine through. Building on traditional cooking techniques, he also refined the dishes by creating more nuanced textures, adopting healthier ingredient combinations and enhancing their presentation.

Liu Yangping impressed the judges at the competition with hisdish "Hakka Style Mandarin Fish Two Ways." In his hands, a single mandarin fish was prepared in two distinctly different ways. The fish flesh was carefully marinated in locally produced rice wine lees from Heyuan, giving it a fresh and naturally sweet flavour as well as a smooth and tender texture. The fish bones and belly were paired with local five-finger fig root (Radix Fici Simplicissimae) and deep fried until golden, producing a crisp exterior and a light, delicate texture.

Source:PEARL

跟着“金牌粤菜师傅”，解锁岭南地道风味

8月8日，第七届粤港澳大湾区“粤菜师傅”职业技能大赛颁奖仪式在河源举行。羊城晚报记者专访了中式烹调师粤菜名厨组广府、潮汕、客家赛道三位一等奖获得者，从他们的故事里，一窥“金牌”背后热气腾腾的镬气与匠心。

陈国波凭借“翡翠鸳鸯金缕衣”等菜品拿下中式烹调师粤菜名厨组广府菜一等奖。陈国波介绍，“鸳鸯”是用肉质紧实的水鸭入馔；“翡翠”则以碧绿的莴笋与芥菜来呈现，色泽清雅，整道菜贴合了粤菜讲究好意头、重形神的传统。陈国波说，大火猛炒之间，那股稍纵即逝的焦香是粤菜小炒的灵魂。

“潮州菜讲究鲜、甜、清、纯，不靠堆砌调料，靠的是食材本色与火候把控。”中式烹调师粤菜名厨组潮汕菜一等奖获得者李汉绍的参赛作品全程遵循潮州菜清鲜纯正、原汁原味的底蕴，在传统做法之上，优化菜品口感层次、健康搭配和摆盘呈现。

在此次大赛中，刘洋平凭借一道“客家双味桂花鱼”征服了评委。一条桂花鱼，被他的双手赋予了两种截然不同的感觉：鱼肉用河源本地酒糟细细腌制，鲜甜滑嫩；鱼骨与鱼腩则佐以当地五指毛桃，炸至金黄，入口松化。

文丨记者 李焕坤 周聪
图丨记者 刘畅 李焕坤
译 | 郑奕玲
英文审校 | 盛嘉