Text and pictures｜Pan Guangbo, Zhao Jianhua
The temptation on the tip of the tongue
all stimulates our taste buds
The delicacies with full color, fragrance and flavor
always make us salivate
Today, for you will reveal the secret of a brigade of the 72nd Army
The most exciting thing
How food is cooked
↓ ↓ ↓
"Treasure" boys stick to the kitchen, providing "stomach " power
Behind every food picture
there is a group of "treasure" boys
who stick to ordinary posts day after day
Integrating youth into the three-foot stove
firewood, rice, oil, salt, sauce, vinegar, tea
pots, pans, and pots, large and small stoves
is their magic weapon to serve the "stomach"
Every delicacy is spicy and gentle, meaty and refreshing, and nutritious.
Let the officers and soldiers taste the taste of mother
The officers and soldiers have the final say on whether the food "on the tip of the tongue" is good
Implement the officers and soldiers' food satisfaction survey
Collect the opinions and suggestions of the officers and soldiers on food security
They make timely adjustments and feedback based on the opinions of the officers and soldiers
Pay attention to Do a good job in preparing meals
Focus on balanced dietary nutrition
Innovate food styles and launch special summer drinks
Make sure that meals are not the same, every meal is unique, and
is thoughtful in everything
Let officers and soldiers eat well, be full, and be satisfied
People generally expressed that their "happiness" has soared
Sufficient "stomach" motivation, spawning combat effectiveness
Support capability spawning combat effectiveness
Satisfaction rate creates cohesion
Good food security
Allows officers and soldiers to eat delicious meals
Everyone's sense of belonging and happiness The feeling is getting stronger
The motivation to train and prepare for war is getting stronger
Do you want to eat military camp delicacies
Hurry up and sign up to join the army
Authoritative release from the Eastern Theater Command
Submission email: dbzqxcj@163.com
Supervisor | Zhang Chunhui
Editor | Xu Chenghua, Gu Ren Red
Chief Editor | Lu Xiongfei
Intern Editor | Li Jiapeng
Issue: 2657
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