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The First Batch of Chaozhou Cuisine Standards in the Guangdong-Hong Kong-Macao Greater Bay Area is Released
Date: 2021-09-01      Source: Shantou Daily

Recently, the meeting for reviewing the first Batch of four Chaozhou cuisine standards in the Guangdong-Hong Kong-Macao Greater Bay Area was held Shantou. Four popular and influential Chaozhou dishes with distinctive characteristics, including stewed goose, Huguo soup, stewed red eel and oyster pancake, have become the first batch of dishes selected.

Chaozhou cuisine is an important part of Chaoshan culture. More importantly, it is a concrete expression of Chaoshan culture. Starting the formulation of Chaozhou cuisine standards in the Guangdong-Hong Kong-Macao Greater Bay Area is a specific initiative to implement the three major projects for people's wellbeing, including Chefs of Cantonese Cuisine, Guangdong Housekeeping Service, and Guangdong Technicians, which were proposed by Guangdong Provincial Party Committee and Government. It plays a positive role in promoting the interconnection of the Guangdong-Hong Kong-Macao Greater Bay Area, inheriting Chaozhou cuisine culture, establishing Chaozhou cuisine brand and expanding and strengthening Chaozhou cuisine industry.

Source:Shantou Daily, Sep 1, 2021


  粤港澳大湾区首批潮菜标准出炉  

  粤港澳大湾区首批4个潮菜标准审查会日前在我市举行,卤鹅、护国菜、红炆海鳗和蚝烙四个特色鲜明、大众喜爱、影响力大的潮菜菜品成为首批入选菜品。

  潮菜是潮汕文化的重要组成部分,更是潮汕文化的具体体现。启动粤港澳大湾区潮菜标准制定,是落实省委三大民生工程“粤菜师傅”“南粤家政”“广东技工”的具体举措,对助力粤港澳大湾区互联互通,传承潮菜文化、树立潮菜品牌、做大做强潮菜产业具有积极的推动作用。

来源:汕头日报 2021-9-1


 
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