China News Guangxi News on June 25 "This is the first time FOR me to participate in the competition of making luosifen. I didn't expect to win the first prize." Zhang Yan, a young man born in the 1990s, won the competition with 30 luosifen makers in the just-concluded "Dragon City Cup" vocational skills competition in Liuzhou, Guangxi.

See, Zhang Yan in the pot into ginger slices, chicken rack, pig tube bone boil soup, add star anise, cinnamon, bay leaf, cumin, and other spices for red oil flavor. After a while, a bowl of luosifen with delicious flavor was served to diners. A few years ago, he was out of practice, compared with the precise selection of ingredients for luosifen now.

In 2011, 18-year-old Zhang Yan was working as an apprentice in the back kitchen of a hotel in Nanning, Guangxi Zhuang Autonomous Region. In 2016, he came to Liuzhou Restaurant to learn how to make local dishes, including luosifen.

It is not easy for this young man from other places to make river luosifen a "tunnel". He followed his master to learn how to make luosifen. Master Li Meng also loved this studious apprentice very much, teaching hand in hand. Li Meng made a speech to Zhang: "There is no shortcut to learn how to make river luosifen, only by doing more and feeling more."

As a result, Zhang would go from street to street to taste the luosifen of each shop whenever he was free, keeping in mind the ingredients and tastes of each shop. As time went by, Zhang yan's cooking of luosifen gradually got better, and the cooking of marinated dishes related to luosifen became his specialty.

"I often cook luosifen, but it was my first time to participate in a skill competition for making luosifen. I was quite nervous." Zhang speech, now in the face of the competition in this bowl of three or two luosifen, must measure the material. Soak rice noodles at 80 degrees Celsius, boil them for 40 minutes, and cut sour bamboo shoots to 0.5 centimeters long. Finish the plate.

Finally, the judges score from taste, texture and look. The players have their own ideas on the plate of river luosifen, but Zhang just arranges the side dishes beside river luosifen and carves patterns with radishes, so as not to distract the guests. Zhang's speech: "Perception is important, but ultimately we must return to the taste of luosifen." In the end, the luosifen made by Zhang Won the first place with its outstanding flavor of fresh, spicy, sour and cool.

After winning the prize, Zhang shared his secret skill of perfecting the art of river luosifen: "The key to cooking river luosifen is to make luosi soup, followed by red oil." Soak rice noodles, cut side dishes, stir fry luosi... Zhang yan is always in no hurry to carry out the pre-production work of luosifen, before beginning to boil thick soup, red oil.

Luosifen is a special snack in Liuzhou city. In order to support the development of this specialty snack, liuzhou will carry out subsidized vocational skills training for about 60,000 people from 2021, with a total training fund of 104 million yuan. In addition to subsidies, Liuzhou city has held a skill competition for two consecutive years, allowing migrant workers from different counties and regions to compete on the same stage to make luosifen and Guilin rice noodles, to retain the original taste of this "Internet celebrity" snack.

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