Chinese Cuisine Education and Research Activity Report160

In order to promote the inheritance and innovation of Chinese cuisine, enhance the research and development capabilities of Chinese cuisine, and cultivate outstanding talents in the field, the "Chinese Cuisine Education and Research Activity" was successfully held from March 15th to 17th, 2023.

The activity was hosted by the China Cuisine Association and co-organized by the School of Tourism and Hotel Management of Beijing International Studies University. More than 100 experts and scholars from universities, research institutions, and the catering industry participated in the activity. The activity was divided into three parts: academic seminar, field research, and practical training.Academic Seminar

The academic seminar was held on March 15th. Experts and scholars from different fields conducted in-depth exchanges and discussions on the inheritance and innovation of Chinese cuisine, the development of Chinese cuisine education, and the cultivation of Chinese cuisine talents.* Professor Li Li, Dean of the School of Tourism and Hotel Management, Beijing International Studies University, delivered a keynote speech on the "Current Situation and Development Trend of Chinese Cuisine Education".
* Professor Zhang Wei, Director of the China Culinary Culture Research Institute, gave a report on the "Inheritance and Innovation of Chinese Cuisine".
* Professor Wang Xiaohui, Director of the Chinese Cuisine Research Center of Wuhan Business University, shared his insights on the "Development of Chinese Cuisine Education".

The academic seminar provided a platform for experts and scholars to share their research成果 and exchange ideas. It promoted the development of Chinese cuisine theory and provided guidance for the practice of Chinese cuisine education.Field Research

On March 16th, participants visited the Beijing Quanjude Roast Duck Restaurant, the Beijing Jinfang Restaurant, and the Beijing Wangfujing Department Store to conduct field research. They learned about the history, culture, and production process of classic Chinese dishes. Through on-site observation and communication with chefs and managers, participants gained a deeper understanding of the operation and management of Chinese restaurants.Practical Training

On March 17th, participants visited the Quanjude Roast Duck Training Base to receive practical training. They learned the skills of roasting duck and making other traditional Chinese dishes. Under the guidance of experienced chefs, participants mastered the techniques of Chinese cuisine cooking and improved their practical skills.

The "Chinese Cuisine Education and Research Activity" was a great success. It promoted the inheritance and innovation of Chinese cuisine, enhanced the research and development capabilities of Chinese cuisine, and cultivated outstanding talents in the field. The activity will have a positive impact on the development of Chinese cuisine education and the catering industry.

2024-11-01

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