Shinho China-Korea delicacy exchange, enjoy the cultural charm of Chinese cuisines together

Recently, award winner chefs in the 3rd Seoul International Chefs' Cooking Contest and the president Hye-suk Lee of Hyejeon College visited Shinho successively to promote deep exchange and cooperation in delicacy culture of China and South Korea and jointly explore extensive and profound culture of Chinese cuisines.

As official cooperative partner of the 3rd Seoul International Chefs' Cooking Contest, Shinho joined hands with Korea Association of Chinese Cuisine Culture Exchange to hold 3-day "Localization of Chinese Cuisine Aesthetics" activity for the award winners.

On the day of activity, visiting delegation of 12 award winners went to visit and exchange in Shinho Delicacy Exploration Hall. When commentator introduced WEI DA MEI, a chef from a famous chain restaurant of Chinese cuisine in South Korea said: "I knew and used WEI DA MEI products for the first time in a cooking contest held in August. They gave me completely new inspiration of flavor."

WEI DA MEI is a professional condiment brand of Shinho for chefs. All products are jointly developed with famous chefs. In development process, WEI DA MEI pays more and more attention to aspiring young chefs who have the courage to bring forth new ideas. The products in continuous improvement help chefs to develop new dishes; besides, WEI DA MEI provides a platform of demonstration and exchange for chefs who are encouraged to adhere to the original aspiration of cooking art.

Later, the visiting delegation came to Yantai Vocational College of Culture and Tourism. 4 famous chefs cooked their speciality on the scene for the delegation feeling the cooking skills and particular flavor of Shandong cuisines.

Bao Shusheng, a teacher of Yantai Vocational College of Culture and Tourism and the director of Yantai Lucai Research Institute, used WEI DA MEI Imperial Oyster Sauce and WEI DA MEI Spicy Soybean Paste jointly developed by Korean well-known chef to present a classical Shandong cuisine--"Shinho Sauced High-pressure Sea Cucumber".

This is not only innovative performance of traditional Shandong Cuisine but also ingenious connection of cultural fusion with modern aesthetic. The consummate skills and remarkable experience got praise of the visiting delegation of South Korea.

In the process of pushing forward China-Korea delicacy exchange, Shinho as the bridge of China-Korea delicacy culture exchange is playing a positive role.

In September of this year, Shinho signed strategic cooperation agreement with Hyejeon College, the first college of South Korea that sets the major of Chinese Cuisine. Hye-suk Lee, the president of Hyejeon College, made a special visit to Shinho recently. She not only looked into the production and brewing technology of Shinho but also visited Sunrise Harvest organic farmland of Shinho to feel the leading catering ecology improvement practice of Shinho.

In field being full of vigor, relevant representatives of Hyejeon College deeply felt the perseverance of Shinho in food safety. There was visual and profound understanding in their mind on the "catering ecological system" concept of "from farmland to dining table" proposed by Shinho.

In the future, Shinho will continue strengthening China-Korea delicacy culture exchange and cooperation.

Shinho helps aspiring young chefs with strong belief to develop. Besides, it takes the opportunity to popularize the culture of Chinese Cuisine actively, explores and innovates continuously in attitude of openness and inclusiveness, and further enhances the influence of Chinese Cuisine in the world.