From May 22nd to 24th, "Hello, Shenyang" China-South Korea International Exchange Activity on Culinary Education was successfully held at Shenyang Foreign Affairs Service School. The event is jointly organized by the Shenyang People's Association for Friendship with Foreign Countries, the Municipal Education Bureau, Gyeonggido Office of Education, and Shenyang Office of Gyeonggido Business & Science Accelerator. The event was attended by relevant leaders from the Shenyang People's Association for Friendship with Foreign Countries and the Municipal Education Bureau, as well as cultural consul from the Consulate General of the Republic of Korea in Shenyang. More than 100 education representatives and culinary teachers and students from China and South Korea conducted in-depth exchanges through exhibitions of intangible cultural heritage skills, professional course teaching, and inter-school cooperation agreements. National intangible cultural heritage project - Master Liu Jingxian, representative inheritor of traditional cooking techniques in Liaoning cuisine, demonstrated the exquisite techniques of Northeastern cuisine on site. The students of Shenyang Foreign Affairs Service School performed “creating tea arts in cups”(or Dian Cha technique) of the Song Dynasty, reproducing the millennium elegance of “tea whisking art”(or Cha Baixi). Middle school students pulled the dough until it was as thin as hair, showcasing the charm of the stretching technique.

In the practical training course, 40 ROK students systematically studied the classic techniques of making Liaoning cuisine and noodle dishes, completed more than 80 practical training works, and obtained a graduation certificate issued by Shenyang Foreign Affairs Service School.

During the event, Shenyang Foreign Affairs Service School and Korea Culinary Arts Science High School jointly signed a strategic cooperation memorandum. The two schools will use culinary education as a link to strengthen cooperation in teacher-student exchange, jointly development of courses, resource sharing, and jointly explore the two-way exchange and development of Chinese and Korean culinary culture.