On June 25, the "Tasty Chongqing" activity was held in a beautiful outdoor space with white walls and black tiles in Taihe Renjia, Yubei District Chongqing. Chefs from Yubei District's 11 towns were brought together in competition to cook more than one hundred dishes. In addition to these chefs, many foreigners in Chongqing also attended the activity to learn how to make Chinese dishes. Representatives from online media outlets live-streamed the activity and explained in detail how the dishes were made. The activity not only facilitated exchanges between Chinese and Western culinary cultures but also showcased Chinese culinary culture to people at home and abroad.

On June 25, the "Tasty Chongqing" activity was held (Photo provided to iChongqing)

Delicious foods made on the spot

During the activity, chefs from Yubei District made many specialties on the spot, including Mapo Drunken Fish, Slippery Pork, Cold Crucian Carp, Green Pepper Rabbit, and Sichuan Pepper Chicken.

A chef from Luoqi Town was deftly making Tofu pudding while patiently explaining to the online audience the process. "Our Tofu pudding is different from others because it is made directly in the bowl. It is freshly made. As you can see, our Tofu pudding is floating on the water. Hence, our Tofu pudding is also known as 'Floating on Water' Tofu pudding."

Chefs and foreign friends to discuss cooking skills (Photo provided to iChongqing)

Chefs from Dasheng Town, where the activity was held, made the local specialty of "Bacon of the Baiyan Mountain." "The bacon of the Baiyan Mountain is a must-have gift we give to our friends and relatives during the Spring Festival." According to the chef, the meat is locally sourced quality pork. After being finely cut, it is cured with salt, Sichuan pepper, aniseed, and other spices with a unique method. Then the uniquely flavored Baiyan Mountain bacon is made.

These Chongqing specialties and flavors reminded many locals of their bygone memories. "These are Chongqing's flavors that you can find at many shops along streets or in open yards. I think all Chongqing people who are not in Chongqing now will miss these street dishes, won't they?"

Chefs and foreign friends to discuss cooking skills (Photo provided to iChongqing)

Foreign friends learn to cook Chongqing dishes

Those young people who stood near the stoves were international students from the United States, Russia, Jamaica, and other countries in Chongqing.

Chefs and foreign friends to discuss cooking skills (Photo provided to iChongqing)

Wang Hou, a foreigner from the United States who has lived in Chongqing for many years, has long been used to Chongqing's spicy foods. During the activity, Sichuan Pepper Chicken was his favorite. As the chef cooked the Sichuan pepper oil, all the foreign friends who stood near the stove started to wipe their eyes. Judging from their red faces, the Sichuan pepper had a powerful flavor.

In addition to spicy dishes, there was also stomach-friendly Chicken Soup with Glossy Ganoderma. "This is my favorite. It is not only delicious but also full of nutrition." Na Jia from Russia said she often cooked back in Russia and even more often after coming to China. She learned many recipes for Chinese foods but mainly searched them online when she needed them. "Today is a good opportunity to learn how to make Chinese foods on the spot."