In a visit to the mess hall of the Vocational Training College No.22 in Di An city, Binh Duong province, where the formations from Military Region 4 and Military Ceremonial Troupe are gathering, ahead of a lunch, we could feel the prompt preparation atmosphere here. Each person had a task. Despite being drenched in sweat, they kept preparing ingredients, cooking, setting the table neatly and cleanly.
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Authorized cadres check the quality of a meal at the kitchen of the Vocational Training College No.22. |
Colonel Phan Van Hai, an assistant of the Sub-division of Military Supplies under the Division of Logistics-Technical Services of Military Region 4, who manages the kitchen, said that practicing in hot weather conditions, troops lose a lot of water, so the kitchen staff put all their efforts into delicious, safe, and nutritious meals with dishes which suit the taste of troops and are adjusted according to weather conditions and troops’ daily training intensity.
Enjoying tasty dishes, militiawoman Le Thi Yen from Quang Tri province, a member of the Northern female militia formation, said that returning from the hot training ground, the sour fish soup was the dish she liked the most thanks to its sour taste of pineapple, slightly spicy taste of chili, and the sweetness of fish. “Each diverse and delicious meal not only helps us stay healthy but also motivates us to complete our tasks,” Yen said.
Showing us his diary recording the menu, Col. Hai introduced about the diverse and rich changes of each meal. He said that parade troops come from different areas nationwide and each region is different in culinary culture. Thus, the cooks have studied, made decision, and prepared dishes that ensure quality, suit the taste, and avoid repetition. Opinions were collected among troops to make timely adjustments.
According to chef, non-commissioned Major Nguyen Van Son, kitchen staff are organized according to the training schedule of formations. When the training schedule changes, the meal time changes too. Many days they had to stay up until 11 p.m. to wash dishes and get up at 2 a.m. the next morning to prepare breakfast. They also have to ensure additional meals for troops. “The work is hard, but we are all happy because we want to partly contribute to the success of the grand celebration,” said Son.
Senior Colonel Nguyen Xuan Thanh, Deputy Head of the Division of Supplies of the Department of Military Supplies under the General Department of Logistics-Technical Services, said that ingredients are provided by reputable suppliers and the military medical force regularly monitors and checks food safety and hygiene, as well as store food samples as regulated.
The grand ceremony on April 30 is drawing near. Parade troops are training intensively. The military supply sector is striving to ensure food safety and delicious meals for all parade troops, contributing to the success of the major event.
Translated by Mai Huong