Chinese Culinary Culture Training Programme: 30 Hong Kong Students Embarked on a Study Tour in Chaoshan

HONG KONG, Aug 8, 2025-(ACN Newswire)-A Thousand Years of Chaozhou Flavour, A Legacy Passed Down Through Generations.’As one of the 3 significant branches of Cantonese food, Chaozhou food is differentiated by its refined strategies and fragile seafood meals, with a focus on the pureness of flavour and precise preparation, all showing a deep-rooted cultural heritage. In this spirit, and to motivate the exchange of cooking abilities, the Greater Bay Area Homeland Youth Community Foundation as soon as again partnered with the Chinese Culinary Institute to introduce the ‘Chinese Culinary Culture Training Programme– Chaoshan Edition’. From 26 July to 2 August, a group of about 30 trainees and professor took a trip to Shantou to immerse themselves in the essence of Chaoshan food and straight engage with its abundant intangible heritage.

Structure on the success of in 2015’s ‘Lingnan Culture: Fengcheng Dim Sum Training Programme’, this year’s effort took trainees to another cooking heartland– Shantou. The program was carried out in partnership with Guangdong Yuedong Technician College, a distinguished organization understood for cultivating master chefs in Cantonese food, and was supported by the Teochew Cuisine Research Institutes. The classes, led by nationally and provincially certified chefs, consisting of the popular Teochew cooking master ZHONG Chengquan, covered conventional strategies such as braising, boiling, stir-frying, steaming, stewing, baking, and deep-frying. Trainees likewise acquired direct experience with the intangible cultural heritage, particularly Chaoshan Gongfu Tea.

A Curriculum that Blended Culinary Training with Cultural Immersion

Throughout the eight-day program, trainees discovered to prepare a wide variety of timeless Teochew meals, from appetisers and main dishes to treats and desserts. Cooking highlights consisted of crab in fermented soybean sauce, Teochew marinaded meats, braised duck with herbs, stir-fried beef with rice noodles, crispy oyster pancake, roast goose with yam paste, flash-fried squid rolls, conventional steamed fish, braised eel, sesame dumplings, and deep-fried spring rolls. This hands-on training reinforced the trainees’ understanding of genuine Chaoshan culinary methods and flavours.

The program likewise provided cultural trips that deepened trainees’ understanding of regional heritage, consisting of check outs to the Chaoshan History and Culture Exhibition Centre and the Teochew Cuisine Research Institute, in addition to a live Yingge Dance efficiency– another of China’s intangible cultural heritage customs.

Ms Dionne KUNG, Deputy CEO of the Greater Bay Area Homeland Youth Community Foundation, and Mr James YAP Han-phong, Principal of the Chinese Culinary Institute, checked out the training website to use support to the trainees. Ms Kung revealed that the GBA Youth Foundation has a longstanding dedication to supporting experiential knowing and cross-regional exchange for youth. She kept in mind that this important chance to gain from master chefs not just made it possible for trainees to value the essence of Chaoshan food however likewise boosted their understanding of Chinese culture and reinforced their sense of nationwide identity through significant engagement.

Mr James YAP Han-phong, Principal of the Chinese Culinary Institute, shared, ‘Chaoshan food stresses accuracy in knife abilities, heat control, and well balanced active ingredient pairing. Through hands-on knowing and exchanges with knowledgeable chefs, trainees not just improved their cooking methods however likewise deepened their gratitude of Chinese food culture. This experience expanded their horizons and laid a strong structure for their future expert development.’

Mr CHEN Shaojun, Founder of the National-level Chaoshan Cuisine Culinary Master Studio at Guangdong Yuedong Technician College, said, ‘Chaoshan food embodies a workmanship spirit gave through generations. The interest and commitment shown by the Hong Kong trainees throughout the program are motivating. We anticipate future partnerships that will even more promote Chaoshan culture and present it to a more comprehensive phase.’

XU Kin Cheung, a year 2 trainee from the Chinese Culinary Institute’s Diploma in Chinese Cuisine (QF Level 3) program who took part in this training, shared, ‘This experience improved my understanding of Chaoshan food, from its exact cooking methods to its refined method to flavour. I wish to integrate these insights into my own developments back in Hong Kong and assist more individuals find the special appeal of Chaoshan cooking culture.’

Through the Chinese Culinary Culture Training Programme, the GBA Youth Community Foundation intends not just to boost the abilities of youths pursuing professions in the cooking arts, however likewise to promote their gratitude for and dedication to protecting and promoting the richness of Chinese cooking heritage.

Ms Dionne Kung, Deputy CEO of the Greater Bay Area Homeland Youth Community Foundation went to the training website to provide motivation to the trainees.

Trainees from the Chinese Culinary Institute showed commitment and interest throughout the training program.

This program remains in partnership with Guangdong Yuedong Technician College, Mr James Yap Han-phong, Principal of the Chinese Culinary Institute, likewise checked out the training website to engage with college agents and cooking trainers.

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Trainees likewise participated in cultural knowing activities, consisting of a live efficiency of the Yingge Dance, among China’s intangible cultural heritage customs.

Subject: Press release summary