Fixed the main tone of the Chinese food cooking inheritance and the brave as the industry development service vanguard

A few days ago, the Ministry of Education officially issued the "Compulsory Education Curriculum Plan" to completely independent labor from the original comprehensive practical activity course, and released the "Compulsory Education Labor Curriculum Standard (2022 Edition)", which will be implemented in the autumn semester. It is understood that in the "Compulsory Education Labor Course Standard (2022 Edition)", the content of the labor course is divided into three categories: daily life labor, production labor, and service labor. Less than 1 class of labor courses. As soon as the news came out, it attracted the attention and hot discussion of many parents and teachers, which means that cooking rice and stew soup, repairs home appliances, and plant vegetables and poultry will become a must -have for labor.

The most popular discussion among parents is cooking and nutritional tasks. The new curriculum standards divide elementary to junior high school into four stages. Three daily meals, 3-4 dishes in lunch or dinner independently. For a while, the professional term of cooking and nutrition flew into the home of ordinary people. Several people were happy and sentimental. For students with strong hands -on ability, there was a piece of cake, and students who had been in honeypots since childhood were miserable. In this regard, many parents clapped their hands and applauded, saying that it is really important to master a skill.

When it comes to the professional terms of cooking and nutrition, in fact, it refers to the Chinese food cooking major in the vocational school, which is the chef in everyone's mouth. Every year in the enrollment season of secondary vocational colleges, Chinese food cooking will become the "boss" of enrollment. This professional setting is relatively old -fashioned as "old". What you want to learn is covered with many courses such as Chinese and Western points, food carving, cold disk production, nutrition and hygiene. It is "difficult". A kitchen knife goes to the world. It depends on craftsmanship. Therefore, many parents do not consider when they help their children. When there is no room for choice, they will fill in the scalp. In the long run, Chinese food cooking majors are in a embarrassing situation: on the one hand, there is a large amount of social demand, but there is no student to learn on the other hand.

With the vocational education law implemented on May 1 this year, the newly revised vocational education law clarifying that vocational education is an education type with the same important position as ordinary education, and clarifying the country to encourage the development of vocational education of various levels and forms. Coupled with the "Compulsory Education Labor Curriculum Standard (2022 Edition)" implemented this autumn semester, with the blessing of these two documents and policies, many people in the industry said that the development prospects of vocational education in my country are good, Chinese food cooking majors It has also become the "fragrant" in the minds of parents.

Speaking of this "fragrant bun", in fact, it has long been well -known at home and abroad. There are often foreign friends who have not far from being far away to taste the authentic Chinese food. Last year, Chinese food cooking skills and food customs were successfully selected into the fifth batch of national intangible cultural heritage representative project list. At this point, teachers and students of cooking have also more new identity of the "inheritor" of the food. As a producer of food skills in secondary vocational colleges, how to inherit, inherit, and carry forward the deep heritage of "China on the tongue"? I think I can start from the following aspects:

The original intention is the background of Chinese food

my country's cooking is the head of the world's three major cooking kingdoms. It has deep food cultural resources and superb technologies. This is also a strong backing of cultural self -confidence. Looking back at the past, whether it is the earliest cooking theory "This Taste" or the encyclopedia of ancient cooking, "Qi Min Yao Shu", it records the glorious years of the chefs. Standing at the tide of the new era, the teachers and students of cooking majors must strive to draw valuable food culture, study the formula to reorganize the formula, and revive the ancient dishes that are proud of the ancients. Only when we are serious, our background will not be ignored.

Chinese food cooking is one of the business cards of my country's cultural self -confidence. If you want to polish this loud business card, you need to pay attention to the attention of various departments. As a catering worker, we must shoulder this responsibility and be a good speechr and a propaganda. In recent years, as the cultural department has vigorously held cooking professional events, the cooking technology has improved quality. However, at the same time, the development process has also moved towards another extreme: that is the Western style of Chinese food.

More and more professional chefs have begun to put Western -style dishes into Chinese food and are proud of the spirit of pursuing progress, but the whole westernization is western. Historically, my country's cooking set technology has also reached the point of reaching its peak. The well -known "Manchu Manchu" and "Dream of Red Mansions" can be seen. So far, the connotation of Chinese food cooking is too rich. For example, Zhejiang's crab orange is the dish designer referring to the "Shanjia Qinglian" in the Southern Song Dynasty, which is presented at the Hangzhou G20 dinner. In my opinion, as long as you remember the direction of mission recognition, you can design a dish that conforms to the charm of the Chinese people. This is our confidence and a bottom line for the chef's designed dishes.

The taste of the front is the characteristics of development

Compared to the unspeakable reference of foreign chefs when cooking, the literature that Chinese chefs can refer to are dazzling. This is a blessing. But if the chef stops here, the cooking industry will not develop rapidly, let alone meet the needs of people at the moment. In recent years, with the innovation of cooking equipment, the cooking has become easier and more troubled. The improvement of light technology can not bring the cooking skills. The idea of ​​chef's thoughts is also the king. The window. The targets of Chinese food cooking services are also expanding. From the differences in the place that have been considered before to the differences between the tastes of various countries today, the stage of our country has become larger, and the space for chefs can exhibit. This is the mission given us by the times to cherish it. At present, my country has from the traditional four major cuisines to the eight major cuisines. The culinary regional pattern has been changing, and the remaining is still the tone of pure taste. Cantonese cuisine located in the Pearl River Basin is known as the "South Tianmen" of the cooking industry's reform and opening up. The dishes here have been innovating in inheritance, incorporated into Huaiyang cuisine, Sichuan cuisine and Lu cuisine. New dishes, new flavors. Today's Cantonese cuisine has become the spokesperson for Chinese cooking, because he is good at making soups and become a nym of nym.

It can be said that Chinese food cooking is the most innovative. In the process of development, the chefs have exerted their wisdom and take their essence to make the dross, so that the dishes will always be updated, so that they will not be abandoned by consumers.

Fusion flavor is the color of the dishes

During the development of Chinese food cooking, it is not static. Many times, the cooking of Chinese food pays attention to peace and beauty, and is expensive, and the dishes are full of philosophical ideas. This is like a chef. It also needs to be flexible in the process of learning.

In recent years, at some important dinner, you can often see the Chinese -style cooking in the West, or the Chinese food Western. It has been said before that integration is a good creativity, so that foreign friends have a clear understanding of Chinese dishes, but It is necessary to grasp the degree when integrating. This is a very test of the chef's skill, good integration, new expression in other ways, and poor integration. Sometimes the first thing to see when a dish is judged to be good or bad is color, which is called "color" in the industry. There is no appetite with good appetite. The most surprising thing about Chinese food is to integrate the raw materials of various properties into a pot. The chef uses superb technology to cook delicious beauty.

In cooking, the explanation of the taste, the taste, comparison phenomenon, and change phenomenon, the taste of dishes can also be transformed, which is unreasonable to add salt in our daily life. The premise of so many changes in taste is to be integrated. There is no convergence condition, and the follow -up response is empty talk. Therefore, in the process of secondary vocational cooking training, the thoughts and politics in the process of cooking are often adopted. It is the best effect to integrate the taste. This is the same as being a man.

As Chinese food cooking became a national non -heritage, this golden signboard also relayed to our catering people's hands. Relevant national departments have also released various documents to promote the prosperity and rejuvenation of Chinese food cooking. This is the scene that all catering people are willing to see. Right now, whether the Chinese cooking major in secondary vocational colleges can guide the situation and keep up with current affairs. I think this is the issue of thinking about the urgent need. Only when this golden signboard is instilled into the students' minds, students will subtly pass on to inheritance, promote, and be keen to do research and development dishes. We ca n’t afford to lose this signboard. Only when we pay attention to it, we must put it into practice, and keep exploring the sustainable development path of cooking. expect.

(The author is Zhang Shishun, Gaochun Secondary Professional School in Jiangsu Province)

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