The Korean national cooking contest

Concentrated in the rooms at a restaurant in Pyongyang, the Korean chefs passionately presented their food in front of the audience. From samsaek gaepitok three-color rice cakes to honey-fried fried biscuits called yak kwa or stuffed zucchini, the meticulousness in every detail is the key for them to catch the eye of the judges.

According to AFP, the winner of about 300 chefs attending the Korean national cooking contest will receive a reward for cooking books, kitchen appliances, certificates and medals. The audience was mostly women, wearing thick warm jackets because the restaurant had no heating. Some people use phones to record videos of contestants.

Những món ăn được chế biến từ bột khoai tây tại cuộc thi. Ảnh: AFP

However, the Food and Agriculture Organization of the United Nations said in a report this week that North Korea has not been able to provide enough food for its people.

Every year, domestic food production does not meet nearly 1 million tons according to people’s needs. In addition to the frequent occurrence of arable land, natural disasters, the United Nations said other reasons for poor development of Korean agriculture were the lack of modern techniques and fertilizers.

Unlike rice, potatoes do not have to cultivate on flat ground and Pyongyang is pushing this plant to become a staple food. Mr. Kim inspected a potato flour mill many times. According to the KCNA news agency, he said that Koreans should be introduced to the “advantages and effects” of potato flour, and the methods of processing potato flour into food should be widely propagated to people.

Các đầu bếp tại cuộc thi nấu ăn quốc gia Triều Tiên hôm 13/2. Ảnh: AFP

The cooking contest in Pyongyang is part of this policy. In a room, tables filled with dishes made from potato flour, from pizza, dumplings, noodles to even chocolate cakes.

“Of course rice is our staple food, but bread and potato flour can also be a staple food,” said contest organizer Kim Kum Hun, of the central committee of the Korean Chef Association. .

Discuss the ideal diet of an athlete

When the 2019 Olympic Games atmosphere just happened in Brazil still hot enough for sports-loving souls, let’s talk about an ideal diet to help athletes optimize their energy sources. It may be also applied. The principle of healthy eating when exercising, such as splitting up many small meals during the day or drinking lots of water, is almost unchanged even if you play any subject.

The only difference is probably the amount of calories that need to be loaded into the body depending on the intensity of the exercise. Whether your goal is to exercise regularly 5 days for week or a professional athlete, the following principles will help you achieve the best performance.

Please temporarily forget the issue of weight loss is still often interested girls and focus on a diet – exercise for the body as healthy as athletes. Clearly, sports athletes do not practice running for hours and abstain from eating in order to have a body model. Their goal is to achieve the right amount of weight that allows their bodies to show their athletic skills in the most optimal way without feeling heavy.

The nutrition rate in healthy meals for athletes according to experts’ research is: 55% of energy from starch, 25% protein and 20% fat. However, you don’t need to be accurate and obsessive about it. At each meal, you only need half a dish of carb, a quarter of protein and the rest of the foods that are good for health and fiber from green vegetables.

When adding energy to the training process, the time to eat is the most important. Eating properly, at the right time is the factor that helps exercise efficiency to be maximized. For an athlete, they usually have 3 or 4 meals and many snacks in the alternating day between the sessions.

Features of Chinese Cuisine

China is the most populous country in the world, along with the vastness and diversity of products and climate, leading to a clear difference between food culture regions. Therefore, the cuisine of China is extremely diverse and unique but still has its own characteristics of each region, rich and rich in identity, which have a great influence on the cuisine of Asian countries. .

It can be said that the sophistication in the dishes is the full convergence of incense, colors, the way to display and decorate. The delicious food must be beautiful, the aroma captivates the guests, the taste of the food is made from fresh ingredients, and the presentation is impressive. Besides, the dishes are also nutritious by the ingenious combination of food and medicine tastes such as nudibranchs, Chinese medicine …

The first Chinese cuisine is the Shandong culinary school. This is a province located downstream of the Yellow River, fertile land. Shandong is a Chinese wheat barley, vegetables and fruits are also diverse and abundant. All of these factors have created a unique, top Chinese cuisine.

Characteristics of this region’s cuisine are the bold, strong, fried, baked and steamed dishes with fresh colors, very eye catching. In particular, the dishes often use lots of onions, garlic, especially seafood dishes. Warehouse, sweet and sour carp are the two most famous dishes of Shandong.

As one of the four main schools of cuisine, Cantonese cuisine is constantly absorbing the essence of other schools and incorporating Western cuisine in its cuisine. Cantonese dishes are varied in composition and prepared in 21 different ways of cooking: stir-fry, fried, grilled, roasted, stewed, stewed, stewed, steamed, and so on.

Processing there. The dish should ensure 4 requirements of color, flavor, taste, shape and young without living, fresh but not raw, but without fat, stick without light. The dish also needs to be suitable for the weather, the fall and fall season need to be cool, the spring winter needs to be concentrated. In terms of coordination of ingredients and palates, Quang Dong people like the way of processing live. Today, Cantonese people love live fish and raw fish porridge.

CAFVINO VIP WINE TASTING EVENT

CafvinoVIP, a wine tasting event held by Schifer Imports on June 10th, 2013, brought together food aficionados, Edmonton personalities, and Twitter buffs as a way of celebrating (and tasting) the newly imported coffee-infused wine. Schifer Imports, an