Chongqing - On Oct 23, sizzling Australian grain-fed beef brushed with aged Chongqing brine, hand-crafted yogurt blending local white glutinous rice with Australian dairy, and paper-thin heritage beef slices made from Angus cattle — these unlikely pairings headlined the fourth edition of "Diplomat's Chongqing Kitchen", an Australia-themed culinary exchange held in the city's Yuzhong District.
The event, themed "Flavors That Travel Mountains and Seas," brought together more than 120 guests from government, business and cultural circles of both sides. The Chongqing Western Returned Scholars Association, the Australian Consulate-General in Chengdu, the Yuzhong District People's Government, and AustCham China's West China chapter co-hosted it, with support from the Australian Trade and Investment Commission (Austrade), Trade and Investment Queensland's China office, and Tourism Northern Territory.
Launched by the Chongqing Western Returned Scholars Association as a people-to-people diplomacy brand, the series turns restaurants into relaxed venues for cross-cultural dialogue. Chen Guiyun, vice chairman of the Chongqing CPPCC and president of the association, said that as the China-Australia comprehensive strategic partnership enters its second decade, local-level cooperation carries fresh momentum. "We turn a restaurant into a warm meeting room, hoping our Australian friends can read the city's character through its flavors," he said.
The evening unfolded through four themed showcases pairing the two sides' specialties: a limited-edition yogurt co-created by Chongqing brand Li Ruotao and Australian dairy label Betterland; a live grilling session; heritage beef products; and a tourism corner that "moved" the Red Centre, Uluru-Kata Tjuta and Kakadu National Park to Chongqing.
The grilling session also marked the debut of Australian Consul-General in Chengdu Meaghan Shaw, who cooked Australian grain-fed beef ribs and Aussie-style lamb skewers — brushed with butter, seared at high heat, and finished with Chongqing's aged brine and local dipping sauces — alongside local entrepreneurs.
Shaw, a frequent visitor to the city, said Chongqing's global appeal is unmistakable. "Everyone has gone mad for Chongqing," she said. "They want to see the train go through the Liziba apartment building. They talk about this cyberpunk city, the drone shows. It is just so vibrant."
Asked about her favorite local dish, she did not hesitate: "You cannot go past hotpot. You can share it with friends. It can be hot, it can be mild." For her, the cuisine reveals the city itself — "it is all about sharing and spending time with people that you care about."
She quickly noted the Australian connection on the plate: "A lot of Chinese hotpot has fabulous Australian beef in it, so it really contributes to the hotpot culture of Chongqing."
In her address, Shaw said lasting international friendships are ultimately built on people-to-people connections, and sharing food around a table is one of the simplest, most natural ways to bring people closer. With Australian beef, lamb, seafood and wine widely recognized for quality, and Chongqing one of China's most dynamic consumer markets and a key inland logistics hub, she said the pairing made the evening all the more meaningful.