This week, our Chinese Food Teaching community delves into fundamental techniques of Chinese cooking and the utilization of seasonings. The impact of this subject on our community is evident as numerous members have expressed a keen interest in acquiring basic culinary skills, fostering a more active and interactive environment within our community.
Cooking transcends mere technology; it embodies an art form that encompasses rich cultural and historical connotations. By mastering foundational skills and understanding seasoning usage, we not only acquire practical cooking abilities but also gain a profound comprehension of the essence of Chinese culinary culture (Li, J. R., & Hsieh, Y. H. P. ,2004).
During this week's discussions, I observed several principles advocated by renowned brands and personal apps that I follow online. Prominent chefs and food bloggers emphasize the significance of basic techniques and seasonings in their videos and articles, which aligns with our ongoing discourse (Qiu, P. ,2020). This further validates the practicality and relevance of topics discussed within our community.
Regarding community management, I have successfully piqued my members' interest through lively posts offering practical tips and advice. Additionally, I guide interactions within the community based on classroom-learned principles such as encouraging active participation while respecting diverse opinions. Through these efforts, our community has made substantial progress throughout the week with increased member engagement in sharing ideas and facilitating communication.
All in all, through this week's study and discussion, we not only master practical cooking skills, but also have a deeper understanding of the connotation of Chinese cooking culture. I look forward to continuing to explore the rich and colorful Chinese cuisine with you in the next study, and to grow and progress together.
Reference：
2.Li, J. R., & Hsieh, Y. H. P. (2004). Traditional Chinese food technology and cuisine. Asia Pacific journal of clinical nutrition, 13(2).
3.Qiu, P. (2020). Chinese Cooking. In Thirty Great Inventions of China: From Millet Agriculture to Artemisinin (pp. 517-549). Singapore: Springer Nature Singapore.
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