Chongqing - The "Tasty Chongqing" event, held recently in the Chongqing High-tech Industrial Development Zone, welcomed international students from Morocco and Indonesia to Pinwei Lanxiang Restaurant. There, they explored Chongqing's culinary delights and learned to cook Chinese dishes with a master chef.

International Students Learn to Cook Chinese Cuisine. (Photo/CINC)

Chongqing's flavorful cuisine receives rave reviews

Before exploring the culinary delights of Chongqing, international students, guided by leading experts from the National Skills Master Studio in Chinese Culinary Arts and accompanied by Jiang Neng, founder of Pinwei Lanxiang Company, ventured into the kitchen of Pinwei Lanxiang Restaurant to explore the inner workings of a Chinese restaurant kitchen.

Huxi Chicken Soup with Bamboo Fungi. (Photo/CINC)

The experience began with "Huxi Chicken Soup with Bamboo Fungi," a dish made from free-range chicken sourced from Guizhou. The chicken is sautéed and then simmered for six hours with bamboo fungi, resulting in a clear, flavorful broth. Celebrated as a famous Chinese dish in 2021 and a landmark dish of Chongqing in 2022, the soup is noted for its nutritional benefits and universal appeal. International student Cai Qiaofei from Indonesia praised its fresh aroma and flavor. 

Next, the international students tasted "Clay Pot Braised Taro," a traditional dish with roots in peasant cooking. Originally made with local taro during winter, this version incorporates taro from Lipu, Guangxi, braised with cured meat and savory broth. The dish is known for its rich aroma and tender texture, impressing students with its exceptional flavor.

Clay Pot Braised Taro. (Photo/CINC)

The culinary journey continued with "Pork Braised in Tea," where native pork is blended with honey, lemon, and raisins, then gently braised with tea leaves. This innovative technique not only enhances the meat's flavor but also reduces greasiness. Cai Qiaofei found it to be the most delicious braised pork she had ever tasted, while Zhang Yuxiang from Morocco noted the uniqueness of using tea in cooking.

Pork Braised in Tea. (Photo/CINC)

Finally, students learned about "Steamed Chinese Cabbage in Supreme Soup," a staple at state banquets and one of Sichuan and Chongqing cuisine's top ten representative dishes. Despite its simple name, the dish features a delicate broth that exemplifies the balance of freshness and richness in Chongqing cooking, reflecting high culinary craftsmanship.

Steamed Chinese Cabbage in Supreme Soup. (Photo/CINC)

Through this culinary adventure, international students gained insight into Chongqing cuisine's rich traditions and innovative techniques, deepening their appreciation for Chinese culinary arts. 

International students learn to cook Chinese cuisine 

At the event, Jiang Neng introduced the international students to a dish called "Sizzling Stone Pot Rice." The highlight of this dish is its soup stock, made by simmering sautéed prawn shells in bone stock, resulting in a delicious and nutritious base. The ingredients include shaded-dried glutinous rice, shrimp, assorted grains, and dough pieces.

To prepare this dish, begin by heating the stone pot until it’s piping hot. Add the shaded-dried glutinous rice, shrimp, assorted grains, and dough pieces. Pour in the pre-prepared soup stock and let everything simmer together, allowing the flavors to meld. Your delicious dish will be ready to enjoy in just a few minutes.

The international students enthusiastically shared their experiences of tasting authentic Chongqing dishes at the event. They appreciated the opportunity to explore the rich diversity of Chinese cuisine, especially enjoying the meals they had prepared themselves.