With the launch of the 2023 Guangdong Province Five-Star "Cantonese Cuisine Master" celebrity chef selection and recognition activity, Cantonese chefs in the province have come up with unique skills, including intangible cultural heritage inheritors, founders of catering enterprises, and masters of integrated and innovative Cantonese cuisine. The collision of inheritance and innovation makes people once again feel that Cantonese cuisine, which has created many legends in the catering industry, has burst out with new strength under the "Cantonese cuisine master" project promoted by Guangdong.
94 applicants in the province competed for the five-star "Cantonese cuisine master" celebrity chef in 2023, and after two stages of data review and data scoring, the top 50 candidates went to Dongguan Daoxiang Chinese Cuisine Vocational Training College on December 17 to compete for 30 five-star "Cantonese cuisine master" celebrity chef seats.
It is reported at the evaluation site that the identification of star-rated "Cantonese cuisine masters" in Guangdong Province is guided by the Office of the Leading Group of the Three Projects of Guangdong Province and implemented by the Guangdong Province "Cantonese Cuisine Masters" Talent Training and Evaluation Alliance, with the aim of encouraging "Cantonese cuisine masters" celebrity chefs to better play a demonstrative, leading and radiating role in inheriting and promoting Cantonese cuisine culture and promoting the innovation and development of Cantonese cuisine. 
Inheritance and innovation, healthy collocation has become a trend
Ye Fei, who won the 2022 Guangdong Five-Star "Cantonese Cuisine Master" celebrity chef, served as the live host at the selection event, and he said that this year, you can see a lot of integrated and innovative dishes, and they are all improved and innovated on the basis of traditional Cantonese cuisine, which is very good, which is conducive to the inheritance and development of Cantonese cuisine. 
Liang Guihuan, the intangible inheritor of the intangible cultural heritage, made a Lunjiao cake with a history of more than 100 years, one is the traditional original Lunjiao cake, and the other is the Lunjiao cake with purple potato innovation, which is more in line with the taste of young people today. Jiang Xincan, the inheritor of the century-old Taishi cuisine, brought the signature dish of the Taishi family banquet, a dish of Chen Taiji ice roasted jade brocade, which brought out the aroma of the meat with Shiwan jade ice roasted into the dish, making the taste of the meat soft and sweet. 
Huang Guangming, the national production director of Diandude, brought the well-known Jinsha red rice sausage to Cantonese people who love to sigh morning tea. Guangzhou Xinxing Jiayu Diet*** Jiang Ruijian's high-quality black vinegar lamb boot tube is through the improvement of the traditional pig's foot ginger practice, using three skills: boiling, steaming and stewing, which uses imported grape black vinegar, plus turmeric and quail eggs, so that when you taste mutton, you can feel the fruity aroma, and at the same time, mutton is also very suitable for eating in this season. 
The Hibiscus East Star Spotted Roll made by Executive Chef Lan Wuqiang from Dongguan Tangxia Sanzheng Banshan Hot Spring Hotel uses chicken fat and dried radish that has been treasured for 30 years under the traditional steamed fish technique, and the fish is also cut into small pieces that are easy to eat. 
Huang Ping, vice president of the China Cuisine Association, mentioned that from this year's scene, there are two major aspects that are very obvious, one is innovation, everyone is good at using their work experience, and pays attention to nutrition, health and green environmental protection in the process of cooking. The second is that everyone's dishes are very good, and they are full of enthusiasm for participating in this competition. 
Xu Liqing, who is known as the "Contemporary Dim Sum Female Champion" in the industry, a senior registered Chinese culinary master, and a national first-class judge in the catering industry, also said that this year's competition pays more attention to the contestants' skills, so we see that there are many innovative dishes based on traditional Cantonese cuisine, and at the same time, it will also measure the popularity of the contestants' dishes in the market.
"Cantonese chef", a new mission in the new eraGuangdong Province star "Cantonese cuisine master" recognition work has ushered in the third session, Guangdong Province "Cantonese cuisine master" talent training and evaluation alliance chairman Yu Lifu has a deep understanding of this, mentioning that the province's chefs are now more and more involved, it is obvious that all regions of the province are actively involved, this year has also emerged a lot of prefecture-level city chefs. This shows that the work of "Cantonese cuisine masters", which empowers the "Millions of Thousands Project", has been working, promoting the entire industrial chain through Cantonese cuisine masters, developing the local economy, stimulating the catering industry, and driving rural revitalization. Chefs from all over the world have used local agricultural products for cooking, such as Qingyuan chicken with tens of billions of agricultural products in Qingyuan, authentic chrysanthemums in Zhongshan Xiaolan, special ingredients in Kaiping, Magang goose and salted egg yolk, national famous and excellent new agricultural products - Shaoguan Lechang snow feather chicken, and Zhanjiang from the saline-alkali land of the "ruby in rice" - sea red rice. 
The flavor gourd goose is a dish made by Wu Ligen in Jiangmen. He uses Kaiping's special ingredients Magang goose and salted egg yolk, draws on the traditional dish "Eight Treasures Gourd Duck", uses Magang goose neck as the leather, and brews eight treasures with Cantonese characteristics, which is also a prefabricated dish that can be mass-produced.
The "Fresh Fruit Snow Feather Chicken" brought by Chen Xingbiao from Shaoguan is an innovative dish that uses the national famous and excellent new agricultural products - Lechang Snow Feather Chicken and Lechang Figs as the main ingredients. Chef Chen said that this dish has made the country's famous and high-quality new agricultural products more famous, and the snow-haired chicken and figs have come out of Shaoguan and have more market value. Nowadays, in addition to the mission of inheriting Cantonese cuisine and bringing Cantonese cuisine to the world, the selection of star "Cantonese cuisine masters" also has a deeper meaning, which is also to tap excellent Cantonese chefs, drive the local economy, serve rural revitalization, and help the "Millions of Thousands Project". Li Yongzhou, chairman of the board of supervisors of the Cantonese Cuisine Alliance, was deeply touched by this, saying that from the evaluation of one-star, two-star and three-star "Cantonese cuisine masters" to the selection of four-star and five-star "Cantonese cuisine masters" celebrity chefs, it is actually a process of improving the quality of talents. First, we can focus on improving the cultivation of Cantonese cuisine chefs, and second, we can focus on improving the comprehensive quality of industry talents. Encouragement to these chefs through the competition held by the first class is a kind of recognition for them, which can improve their sense of participation, value and satisfaction, so that they can drive the following chefs at a deeper level, so as to form a good role model, and finally can change the industry through talents, pull the industry, improve the industry, drive rural revitalization, and achieve real common prosperity.