Dish of the day No. 1 – Dry Braised Fish 干烧鱼, sprinkled with ground pork and Yibin salted vegetable 宜宾芽菜.
Ever since the laowai started filming and photographing the dishes, the trend has become ubiquitous.
Alternating perpendicular bars of onion and pickled chilies finalize the look.
Today's dish No. 2 is Steamed Breaded Pork Belly 粉蒸肉.
Thin slices of fatty meat, coated with starch and coarse rice flour and garnished with potatoes are such delicious comfort food.
Replicating dry-braised fish during practice.
Deep-fried fish is awaiting its sauce.
At the same time, we prepared a whole tray of pork and potato bowls and marked them with red and green epaulets, to distinguish our work from the competing teams.
Trays this size cannot fit into the wok-mounted steaming basket and have to be loaded into an industrial-size steamer.
Students are munching on the product of their work.