Chongqing - Ten international students from Thailand, Pakistan, South Africa, and Zimbabwe recently had the opportunity to explore the rich tapestry of Chongqing delicacies. Guided by seasoned Chinese chefs, they honed their culinary skills during the Tasty Chongqing event held in Wansheng District in Southwest China's Chongqing Municipality.

Chinese chef introduced Wansheng delicacies at the Tasty Chongqing event. (Photo/ Land-sea International News Center)

"Wow, this flavor is amazing!" Susan from South Africa said as she prepared a "Shilin Dry-Fried Chicken dish." The chef explained, "Our dry-fried chicken relies on basic ginger, scallion, garlic seasonings, and mushrooms as a side dish. To make this dish, we use local chicken. After cleaning and preparing the chicken, it needs to be pressure-cooked for ten minutes. Then, we take it out, cut it into small pieces, and stir-fry it over medium heat until it becomes aromatic. After that, we add the ingredients."

"Shilin Dry-Fried Chicken". (Photo/ Land-sea International News Center)

"I find making this quite challenging," Susan remarked as she took the helm under the chef's guidance. Once the dish was ready, Susan picked up a piece of chicken, took a bite, and immediately gave it a thumbs-up, saying, "Delicious! The taste is truly amazing!" 

International students learn to cook Shilin Dry-Fried Chicken. (Photo/ Land-sea International News Center)

"I never imagined that pork feet could be prepared like this," exclaimed Zara from Thailand as she joined the chef in learning to cook "Tianqiao Pork Feet Soup," a cherished culinary tradition of Wansheng.

As the bamboo steamer was unveiled, a captivating aroma wafted through the air. "The soup is truly delicious, and the beans taste wonderful!" After dipping the pork in a condiment, Zara expressed her delight and tasted the soup. 

International students taste Tianqiao pork feet soup. (Photo/ Land-sea International News Center)

The chef also introduced the "Mi Braised Duck" to international students. Apart from the requirement for selecting mature ducks, the production process is intricate, especially when choosing spices. Over thirty herbs, including white cardamom, Sichuan peppercorns, and cinnamon, are meticulously selected. These spices are ground using a stone mortar to enhance their flavor during braising. This method yields a broth with a rich red hue and a robust, aromatic braising sauce.

International students are full of praise for the braised duck. (Photo/ Land-sea International News Center)

At the scene, a series of Wansheng delicacies were prepared through the collaborative efforts of the master chefs and international students. They were praised for the food and selected their favorite dishes on the spot.

International students taste Wansheng delicacies. (Photo/ Land-sea International News Center)