LONDON, Feb. 3 (Peng Xinyi) The "Walking Chinese New Year's Eve Dinner" event was held at the Mandarin Oriental Hyde Park Hotel in London a few days ago. Six famous Cantonese chefs from China showcased their innovations in traditional dishes.
According to reports, the "Walking Chinese New Year's Eve Dinner" event is an important sub-brand of the "Happy New Year" activity, which has been successfully held in more than 20 countries since 2016 and has become an important platform for promoting Chinese food culture.
Li Liyan, Minister Counsellor of the Chinese Embassy in the UK, said that Guangdong is at the forefront of reform and opening up, and the development of Cantonese cuisine has always been based on the strengths of others, including the production skills of Western food. Therefore, this food tasting activity is also the result of mutual learning between Eastern and Western civilizations.
At the event, the chef team not only produced traditional Cantonese dishes and snacks, such as Cantonese barbecued pork and cold yellow croaker rice, but also presented Western-style pastries, such as chocolate desserts shaped like "gongfu tea" tea sets, to showcase the achievements of China's food innovation and development.
In addition to the tasting, the team of chefs also gave advice to the guests about the production process, hoping to bring more traditional Chinese flavors to the ordinary tables in London.
On the afternoon of February 5, local time, the chef team will also hold a Cantonese cuisine master class at Bristol City College, teaching classic Cantonese cooking methods to the school's culinary students and commenting on the Chinese dishes made by the students.
Liu Yongzhong, president of the Shenzhen Cuisine Association, said that the development of Cantonese cuisine has always absorbed the strengths of hundreds of schools, and while maintaining traditional characteristics, it has also reformed to adapt to the new needs of the market. During this trip to London, he saw the possibility of Cantonese cuisine entering the British market, and used food as a medium to enhance the friendship between the two peoples.
Liu Yongzhong also expressed the hope that the exchange with culinary students from Bristol City College on February 5 will allow local students to experience the essence of Chinese food culture, and look forward to continuing to draw inspiration from the innovation of Cantonese cuisine in the exchange. (ENDS).