Three chefs and a feast

By Li Yingxue | China Daily | Updated: 2019-06-28 07:42
Roast beef with fermented soy beans and pepper. [Photo provided to China Daily]

A recent gala dinner in Guangzhou featured dishes from Jiangsu, Zhejiang, Cantonese and Sichuan cuisines prepared by masters in their own right, Li Yingxue reports.

Food documentary director Chen Xiaoqing thinks most delicacies come about because of the combination of different ingredients and seasonings, and each food is looking for its other half.

"When I look at a table of gourmets, I'm always wondering what kinds of minds can create these wonderful meetings of different ingredients," says Chen.

Speaking at a gala dinner themed "The Rediscovery of the Taste of Chinese Cuisine" in Guangzhou recently, he explained his understanding of the relationship between food and life.

The dishes at the dinner were prepared by three chefs specializing in Jiangzhe (Jiangsu and Zhejiang) cuisine, Cantonese cuisine and Sichuan cuisine.

Wang Yong, the executive Chinese chef of the Four Seasons Hotel Hangzhou at West Lake; Chen Xiaodong, the executive chef of Co-create Restaurant & Yue Restaurant; and Michelinstar chef Andre Chiang from Taiwan joined hands to prepare a nine-course dinner.

1 2 3 4 5 Next   >>|

Related Stories

Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US