2019年11月17日，“中點百人大師團”首批十席大師之一張聚福老師，全國工商聯(lián)烘焙業(yè)公會中點研發(fā)基地負責人李海豐老師，攜牛氏運昌中點復(fù)興技術(shù)團隊，為五號小倉烘焙技術(shù)中心帶來了親切溫暖的國風點心。

On November 17, 2019, Zhang Jufu, one of the first ten masters in the Group of 100 Masters of Dim Sum, and Li Haifeng, the head of the dim sum research and development base of ACBA together with NIU SHI YUN CHANG renaissance technical team brought heartwarming snacks with Chinese characteristics to the No. 5 Bakery. 

通過牛舌餅，棗花酥，山楂鍋盔，大粒棗糕等多種傳統(tǒng)經(jīng)典點心，向?qū)W員們傳授了經(jīng)典的餅類、酥類的制作基礎(chǔ)方法。又通過棗泥方酥、綠豆爽，紅棗甜心等創(chuàng)新點心，向大家傳遞傳統(tǒng)與時代發(fā)展結(jié)合的思路。還通過紅棗吐司，紅棗雜糧棒，將傳統(tǒng)點心向面包完美跨界。兩天的課程學習觀摩加實操，學員們向中點大師們學習到了豐富的技巧與中點知識。

Showing the process of making traditional snacks such as shortening cake, jujube cake, hawthorn crusty pancake, large jujube cake, etc., these masters taught students some basic methods of making classic cakes and pastry. Then they made some innovative snacks like square pastry with jujube paste, bean paste cake, and jujube dim sum to teach students how to combine tradition with modern elements during the process of making dim sum. And the jujube toast and jujube cereal bar showed a perfect transformation from traditional snacks to bread. After two days of study and observation, the students learned a wealth of skills and knowledge about dim sum from the masters. 

牛氏運昌“中點復(fù)興之路”在全國引領(lǐng)行業(yè)中點技術(shù)及文化交流，已舉辦了百余站的專項交流會，旨在將原本秘而不宣的中式點心經(jīng)典配方與技術(shù)推廣開來，打開技術(shù)的大門，讓更多對中式點心懷有熱愛的人，能夠加入到振興中式點心技術(shù)的行列中來。

Niu Shi Yun Chang Dim Sum Rejuvenation pioneer the national technical and cultural exchanges on dim sum. It has held over one hundred special exchange meetings aimed to promote and unfold the secret classic recipes of dim sum, so that more people who love Chinese snacks could rejuvenate Chinese dim sum techniques. 

五號小倉烘焙技術(shù) 中心致力于傳播面包技術(shù)與文化，此次邀請張聚福老師，李海豐老師的到來，不僅為學員們打開了面包融合之門，開闊了視野，更以經(jīng)典豐富了烘焙產(chǎn)品線。 接下來五號小倉會持續(xù)努力，做好平臺，整合優(yōu)質(zhì)資源，打造內(nèi)容生態(tài)，與烘焙同行者們不斷創(chuàng)新鏈接，共建生態(tài)烘焙圈。

The No. 5 Bakery is dedicated to spreading bread technology and culture. The invited master   Zhang Jufu and   Li Haifeng  not only opened the door of bread for the students, but also broadened their horizons and enriched the bakery product line. In the future, No.5 Bakery will continue to make efforts to build a better platform, integrate high-quality resources, and create a content ecology, and join hands with partners to continuously innovate links and build an ecological baking circle.