Chinese culinary art lands on US plates
Officials from Jiangsu Food and Pharmaceutical Science College and Prince George's Community College in Maryland jointly launch a Chinese culinary arts training center. [Photo provided to english.jsjyt.gov.cn]
Elegant dishes, intricate knife skills, retention of the ingredients' original flavor, slightly sweet and almost never spicy: all these elements play a crucial role in Huaiyang cuisine, the most popular and prestigious of Chinese culinary styles.
The city of Huaian in north central Jiangsu province has witnessed a blossoming of Huaiyang cuisine. Jiangsu Food and Pharmaceutical Science College (JFPC) has further fueled the region's culinary prosperity by fostering the development of numerous professionals.
Hoping to bring Huaiyang cuisine to a wider audience, the school delivers edible art to foreigners' tables while presenting its own educational prowess on larger international stages.
A delegation of JFPC students and teachers, all skilled in Huaiyang cuisine, visited Prince George's Community College in Largo, Maryland, in the United States, to present their distinct culinary art to local students.
The masters' deft handling of tofu, sliced or julienned while retaining their stability and shape, dazzled the 500-strong audience, which included several local officials.
Spectators were even more astounded by the chefs' seasoning of tofu with nothing but chicken soup and freshwater fish, two favored ingredients known to Chinese as particularly tasty.