Recently, the Jiangsu Provincial Federation of Trade Unions and the Jiangsu Provincial Department of Human Resources and Social Security jointly issued a decision to commend the 2025 Jiangsu May Day Labor Award, Jiangsu Worker Pioneer, and Jiangsu May Day Women's Pacesetter recipients. The kitchen of Zhenjiang Yiquan Tourism Management Co., Ltd. Guesthouse was honored with the title of "Jiangsu Worker Pioneer." This culinary team, deeply rooted at the frontline and dedicated to the stoves, has become an advanced representative in the province's catering service industry through over sixty years of meticulous craftsmanship and continuous innovation.
According to reports, the Yiquan Guesthouse kitchen is a long-established catering team in Zhenjiang. After more than six decades of传承和发展, generations of chefs have honed their skills and accumulated experience by the fires, gradually forming a work style that is rigorous, standardized, and committed to quality. The team embraces the strengths of various culinary traditions, with particular expertise in Huaiyang cuisine, striving for perfection in knife skills, heat control, and flavor. Over the years, it has successfully completed numerous important reception tasks. The Zhenjiang specialty dishes and local snacks prepared by the team have won widespread recognition from guests for their exquisite ingredients, meticulous preparation, and authentic taste.
The餐饮工作节奏快、强度大 at Zhenjiang Yiquan Guesthouse, especially during holidays and peak reception periods. Throughout these times, the entire kitchen staff remains steadfast at their posts, safeguarding the dining experience of guests with one steaming dish after another. "Doing every dish well is our responsibility," a team member's simple words truly reflect the essence behind this honor.
This recognition as a "Jiangsu Worker Pioneer" is not only a full affirmation of the kitchen's long-term and solid work but also serves as an inspiration for the team to continue upholding quality with craftsmanship and fulfilling its使命 with practical action, writing a new chapter of responsibility for culinary professionals in the new era amidst the rising steam from the woks.
Comments