The five flavors of knife work are harmonious
When food is called vegetables and dishes
In the world of cooking
It takes on a variety of flavors
In Chuanke. There is always a training room.
A raging fire burns.
There was a smell of delicacies.
It turned out to be Kawako's.
Faculty of Culinary and Hospitality Management.
It's "whole" again!
Come and see the rich and colorful of Chuanke.
Treasure Cooking Class Bar.
Chinese and Western pastry crafts
Watch the oven talk to the bread.
Rotate the tray in your hand.
Knead the dough in the iron basin.
Fang knows that the bread is delicious, the cake is delicate, and each has its own flavor.
Sit around on a summer night, and talk long.
And a small pastry on one side.
Savor the reverence and reverence of the ancients for seasons and health regimens.
Coffee process
Coffee is more than just a drink.
It's a cultural experience.
An adventure for the taste buds.
On how to brew coffee.
Analyze the roasting process.
Share coffee beans with each other.
This is the life of the students after class.
Western food craftsmanship
A pair of candles, a glass of red wine, a paragraph**.
Spring and autumn are written on dinner plates.
Taste grows in all directions.
Food knows no borders, across mountains and seas.
Low-temperature cod with sweet and sour orange juice.
Have you ever tasted low-temperature French cod.
In the hands of classmates.
Cod fried at low temperature retains the tenderness of the meat.
Served with a special sweet and sour orange juice.
The sweetness and deliciousness of the cod are brought out to the fullest.
Pan-seared cod with cheese chips.
Cod is known as the "nutritionist of the table".
Mustard greens, seafood mushrooms, broccoli.
Fry slowly over low heat, the skin is crispy, and the inside is tender.
A perfect encounter with the sweet cheese chips.
Pan-seared pangasius with sweet and sour orange juice.
It's a pangasius.
Mustard greens, cherry radish, seafood mushrooms, broccoli.
Chinese medicinal diet
Nourish the stomach and spleen, protect the heart and warm the stomach.
The Faculty of Pharmacy collaborates with fellow students from the School of Culinary and Hospitality Management.
A number of delicious medicinal dishes were made.
A wide variety of ingredients and herbs.
Inventive cooking.
Splashes of water.
The crisp sound of a knife falling on the cutting board.
Skillfully combines ingredients and pharmacological knowledge for cooking.
Panax notoginseng pork bone soup, angelica cooked black chicken soup, white fungus pig's feet soup.
Jinzhen cake, sesame cake, rose cake.
In just one hour, the delicious medicinal food is fragrant.
Jam painting
Jam plate decoration is more popular in recent years.
A way to decorate dishes.
Serve jam with other garnishes.
to complete the garnish of the dish.
A good plate ornament.
It can improve the grade of the dish.
It plays the role of the finishing touch.
A plate of food that has been carefully cooked.
Finished with a jam drawing plate.
It looks even more sophisticated.
It's an appetite.
In this contest of food and fire.
Students from the School of Culinary and Hospitality Management.
Not only mastered catering technology and food carving.
Food and beverage management, food nutrition.
I also learned a variety of cooking operations.
Nutritional analysis and nutritional catering.
In Chuanke. Star Chef International's training room is waiting for you to meet
the end
* |Faculty of Culinary and Hospitality Management, Faculty of Pharmacy.
Figure |Yan Chaowen, Han Xiuli.
Edit |Yang Qingyi.
Editor-in-Charge |Luo Huali Review |Zou Kai.