Yuda chef Zhou Zhenwen said that the New Year dishes launched this year are particularly in line with the current small family society, and are mainly reunion New Year dishes of four to six people. (Photo/Provided by Yuda Higher Vocational College)
Reporter Cui Zhiyun/Taipei Report
Rich and surging New Year dishes are sold on the market in the Lunar New Year. However, more and more small families in today's society want to buy New Year dishes sold on the market, but they are afraid that they will not finish them. Yuda Higher Vocational College has piled up 4 dishes and 1 soup suitable for small families this year. Yuda chef Zhou Zhenwen said that most of the society today are double-paid families and rarely eat at home. They specially plan reunion New Year dishes for four to six people. They feel like they cooked at home, delicious and healthy.
The New Year dishes launched by Yuda Higher Vocational College this year include Shaoxing Three Treasures Platter, Sweet and Sour Crispy Yellow Crocodile, Imperial Reunion Buddha Jumping the Wall , Braised Lion Head and Radish Cake . Zhou Zhenwen introduced that this year's New Year's cuisine theme is "Warm Reunion Banquet", which is to give back to all faculty and colleagues' hard work for a year. The four dishes and one soup selected are the most popular New Year's cuisine rankings in the past decade, and combine the basic abilities of seasoning, knife skills, fire and beauty to make the dishes that are more difficult to cook at home at one time.
"Shaoxing Three Treasures Platter" includes Drunk Chicken , Drunk Shrimp , and Drunk Pig's Trooster Flower. It has a fragrant taste and is chewy and cold to eat, and has a better flavor. (Photo/Provided by Yuda Higher Vocational College)
Zhou Zhenwen also said that in order to let students understand the production of New Year’s dishes more, students will participate in the production of New Year’s dishes, even with students as the main and masters as the supplement. From opening menus, cost calculations to ordering and purchasing, students must understand. Of course, when there are any problems, the master will explain to the students one by one, so that New Year’s dishes will be combined with what students learn in class. Unfortunately, this year’s New Year’s dishes are mainly sold on teachers and teachers on campus. I hope that in the future, the public can also taste the New Year’s dishes made by Yuda teachers and students.
Students who participated in the preparation of New Year’s dishes Zeng Liting said that we have to do it ourselves from the design menu to the finished product packaging, and the master will also guide us to complete menu design, product control and dish production with us. In order to let everyone eat the freshest New Year’s dishes, I hope that the reunion New Year’s dishes made by the team can make everyone feel at ease and eat healthily.
Zhou Zhenwen said that in order to let students know more about the production of New Year’s dishes, New Year’s dishes are mainly students and supplemented by masters. Students must understand everything from opening menus, cost calculations to ordering and purchasing. (Photo/Provided by Yuda Higher Vocational College)
Zhou Zhenwen also mentioned that the method of reheating New Year dishes is quite simple. The "Shaoxing Sanbao Platter" does not need to be reheated. It is eaten cold and has a better flavor; "Sweet and Sour Crispy Yellow Crocodile" can be reheated in an oven or microwave; "Yu Pin Reunion Buddha Jumps Over the Wall" and "Braised Lion Head" can be reheated in an electric cooker for 30-45 minutes; "Radish Cake" can be sliced and fryed until both sides are golden and crispy, and then served easily.
