The Chinese Cooking Culture and Skills Exchange Group and the National Chinese Food Companies jointly explore the development of Chinese food

The Chinese Cooking Culture and Skills Exchange Group joins the U.S. Chinese Food Companies to jointly explore the development of Chinese food. On the evening of February 14th, New York time, President of the World Chinese Cuisine Federation, Chinese Cuisine…

On the evening of February 14th, New York time, a Chinese cooking culture and skills exchange group of more than 30 people, led by Ms. Yang Liu, President of the World Chinese Cuisine Federation and Executive Vice President of the China Cuisine Association, and nearly 400 representatives of Chinese food companies from various states in the United States held a Chinese food technology exchange event and a Chinese food industry celebration party to celebrate the Lunar New Year at Manmingdu Restaurant. People from the Chinese and American catering circles gathered together to talk about friendship and seek common development. This exchange event is hosted by the World Chinese Culinary Federation and co-organized by the American Restaurant Association. President He Dexing of the American Restaurant Association delivered a speech on behalf of all members of the association to welcome President Yang and his party. Mr. He pointed out that through personnel exchanges and skill exchange activities, it will not only help promote the innovative development of the Chinese food industry in the United States, but more importantly, enhance the status of Chinese food in the United States and promote the international expansion of Chinese food. In his speech, President Yang emphasized that through his visit to the United States, exchanges and consultations with the American catering industry will help traditional Chinese cuisine to innovate and go global, spread Chinese culture with the help of Chinese food, and build a bridge of friendship for friendly exchanges between the people of China and the United States through food exchanges. At the exchange meeting, Mr. Li Qigui, a famous Chinese cooking master, performed the unique skill of traditional Chinese hand-pulled noodles live. The master's wonderful performance won the applause of the guests present, and truly reflected the three elements of the unique skill of ramen. The first is to stretch continuously, the second is to be as thin as silk, and the third is to be ignitable. Chef Wu Yongdong gave an impromptu demonstration of blowing noodle balloons and other dishes with Chinese cuisine characteristics, which amazed everyone. His interaction with the audience pushed the atmosphere of the exchange event to a climax.