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szdaily -> Shenzhen -> 
17-year-old wins provincial cooking award
    2021-09-08  08:53    Shenzhen Daily

LAI JINLING, a 17-year-old vocational high school student, recently won the second prize in the cooking contest of the Guangdong Province Vocational School Students’ Professional Skills Competition, Southern Metropolis Daily reported.

Lai, a student of Shenzhen No. 2 Vocational and Technical School, is studying Chinese cuisine and nutrition. She said, “I chose the school and major out of my love of cooking.” She has dedicated to practicing basic cooking techniques. She dazzled judges in the cooking contest with her culinary skills, particularly in carving radish.

Lai’s passion for cooking has much to do with having cooks in her family. “My father is a Cantonese cuisine chef, and he knows a lot of cuisines and has his own thoughts about cooking. I admire him very much,” Lai said. With her family’s support, she started cooking in sixth grade. Her father said, “We bought an oven, a blender and some knives for her to practice.”

In high school, Lai’s interests in art and drawing laid the foundation for her learning decorative garnishing, which requires artistic creativity. The learning process is arduous and time consuming. The radish carving, “Peacock Welcomes Guests,” shows Lai’s great efforts. She has carved over 1,000 radishes in six months for practice and has successfully cut the time needed for completing a piece from one day to one hour.

In the competition, Lai carved a radish into a sophisticated peony in seven minutes, which showed her solid basic techniques. Lai told the reporter that “It is very difficult to carve radishes into flower petals because their tilt angle, thinness, size and shapes are very complicated.” Before the contest, she spent months practicing. Getting injured has been part of her daily life. Lai’s father was concerned about his daughter but at the same time was very proud of her, saying, “Although other students were complaining about the carving class, she kept practicing with no complaint.”

Lai is skillful in not only radish carving, but also stir-frying. “The lightest wok weighs 2.5 kilograms. Previously, I took a lot of strength to hold it with one hand, and the practices would make my arms sore the following week.” At present, she can move the wok with ease.

Lai took several years of learning and practice to qualify as a chef and she has made a habit of analyzing every dish she eats in terms of color and taste, and how to adjust recipes. Lai will take the college entrance examination this December and expects to learn more culinary skills in university.     (Xia Yuanjie)

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