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In July, under the guidance of Chef Huynh Khai Dat – a member of the SPC Chinese Cuisine Club, participants had the opportunity to explore two signature dishes. Each layer of flavor was elevated through precise seasoning with Vedan’s high-quality products.
Winter Melon Soup with Crab Meat and Dried Scallops .A light yet captivating appetizer, combining the natural sweetness of winter melon with the rich taste of fresh crab and dried scallops. The smooth, fragrant broth was perfectly enhanced with Vedan Soy Sauce and Vedan Pork Seasoning Powder, delivering a deep and harmonious aftertaste in every spoonful.
Brown Rice Fried with Goji Berries in Olive Oil. A refined harmony between modern creativity and traditional values. Each nutty grain of brown rice was stir-fried with mild, wholesome ingredients such as minced meat, mushrooms, and vegetables. Seasoned with Vedan Pork Seasoning Powder, the dish preserved the freshness of the ingredients while enhancing the overall dining experience.
This workshop not only enriched participants’ culinary techniques but also highlighted a new perspective on the essential role of seasonings – with Vedan Soy Sauce and Seasoning Powder serving as the soul of the dish, balancing and elevating flavors to perfection.
Follow Vedan’s official fanpage to continue exploring culinary journeys, where every meal is not only a moment of sharing but also a true celebration of authentic taste..
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