Three Chinese master chefs, Li Yongtai, Zhong Yumei and Sun Yongkang, demonstrated traditional cooking methods and knife skills from Shunde at the “Creative City of Gastronomy-Macao, Shunde Food and Culture Exchange Programme” (創意城市美食之都澳門、順德飲食文化交流大會) which was held at MGM Macau in NAPE.
The event aims to promote and enhance tourism industry cooperation between Macao and Shunde, and to share Lingnan food culture with local students. It was jointly hosted by the Macao Institute for Tourism Studies (IFTM), Shunde Polytechnic and MGM.
Shunde district, known as Shuntak in Cantonese, is a district of Foshan city in Guangdong province, located in the Pearl River Delta.
UNESCO has designated Shunde and Macao as Creative Cities of Gastronomy.
The core project for enhancing tourism education between Macao and Shunde is “Yue and Macanese Cuisine Chef Training’’.
“Yue” is another name for Guangdong. Consequently, Cantonese cuisine is also named Yue cuisine.
Customarily, the term “Macanese” refers to Macao’s community of mixed Portuguese and Asian extraction as well as their culture, traditions and cuisine.
MGM President Kenneth Feng said that persistence was the key for Macao’s long-term development in tourism. He mentioned that Macao’s food promotion events have been a major element in attracting tourists such as the Oktoberfest Beer Festival, and the MGM Chef Nic Gastronomic Festival.
IFTM President Fanny Vong Chuk Kwan mentioned that IFTM has been involving itself in tourism development projects in the Greater Bay Area. She agreed with Feng’s statement about being persistent, saying it was the key for the GBA’s long-term tourism development irrespective of the Covid-19 pandemic, The Macau Post Daily reported.
