Southwest China's Chongqing offers a treasure trove of authentic Sichuan cuisine, featuring dishes such as Lamp Shadow Chicken Shreds, Stuffed Chicken Stomach, Dry-fried Jiangtuan Fish, Chicken Silk Cold Noodles, Qiuer Stewed Chicken Soup, and Kung Pao Chicken. 

Are you wondering where to find these culinary delights in the Mother City? On December 22nd, the "Tasty Chongqing" event was held at Qiuer Restaurant in Yuzhong. Here, international students from South Korea and Uzbekistan gathered to relish the city's exquisite flavors and immerse themselves in the rich culture of Chongqing's mountainous cuisine.

International Students taste Chongqing cuisine. (Photo/Land-sea International News Center)

Stewed chicken soup designated as municipal-level intangible cultural heritage

"I've been in Chongqing for some time now, but I'm still not used to eating spicy food," one student shared. "I love Chongqing hotpot the most," added another. These initial remarks opened the discussion among foreign students at the event, as they shared their impressions and experiences with Chongqing cuisine.

Upon entering Qiuer Restaurant, the international students had the opportunity to taste some of the most authentic and traditional Sichuan cuisine in Chongqing. The word "delicious" was frequently used to describe their culinary experiences.

Reporters on-site noted that the international students were treated to six delectable dishes at Qiuer Restaurant, starting with the renowned Qiuer Stewed Chicken Soup.

It's important to note that Qiuer Restaurant is not only listed in the "Chongqing Intangible Cultural Heritage" catalog but has also been recognized as a "Chongqing Time-Honored Brand." Many of its dishes have been celebrated as "Chongqing Famous Snacks" and "Flavorful Snacks."

The Qiuer Stewed Chicken Soup originates in the Qing Dynasty's Imperial Copper Pot Chicken Stew recipe. This dish is characterized by its clear, oil-yellow soup, tender and glutinous chicken meat, delicious and rich flavor, and nutritious qualities. It stands as one of the most cherished snacks among the residents of Chongqing. The preparation method has been preserved locally for over 100 years, with a history spanning more than 300 years.

"The chicken soup is usually simmered for about six hours," explained Chef Ren Jianbin of Qiuer Restaurant. The soup, made using hens, is known for its clear broth, golden chicken fat, tender and glutinous chicken meat, and its delicious, aromatic quality.

"It's really good, and it's light too. I love it," said a student from South Korea, noting that the soup was perfectly suited to his palate. Alice from Uzbekistan also shared her enjoyment of the soup, commenting on how much she loved the flavor.

Chef guides international students in cooking Chinese cuisine

Subsequently, the international students sampled a variety of dishes at the restaurant, experiencing each one in turn. The culinary journey included Chicken Silk Cold Noodles, Lamp Shadow Chicken Shreds, Stuffed Chicken Stomach, Dry-fried Jiangtuan Fish, and Kung Pao Chicken.

International Students taste Chongqing cuisine.(Photo/Land-sea International News Center)

Among the variety of dishes, the preparation of Stuffed Chicken Stomach stood out for its uniqueness. Also referred to as Phoenix Rebirth, this dish is characterized by its thick, white, fragrant broth, known for its nourishing properties. The process involves cleaning and blanching fresh chicken, which is then stuffed into a pig's stomach, sealed with toothpicks, and simmered for two to three hours with medicinal herbs and other ingredients.

The international students found these dishes comfortably palatable, noting a moderate level of spiciness and a rich, savory flavor profile. They showed particular interest in the preparation of Chicken Silk Cold Noodles.

"This dish has a unique taste. It's unusual but fragrant and delicious," Chef Ren Jianbin explained to the students, noting that the distinctive flavor of "Chicken Silk Cold Noodles" comes from a special seasoning method.

Under Chef Ren Jianbin's expert guidance, the students learned how to prepare cold noodles, including the intricacies of preparing chicken silk and blending the seasonings for the noodles.

"This is my first time cooking Chinese cuisine, and I was surprised by the variety of seasonings used for Chongqing cold noodles," commented Alice, an international student. She found the experience of learning to make Chinese dishes enjoyable and expressed her eagerness to try them at home, following the chef's instructions.