Chinese culinary art lands on US plates
(english.jsjyt.gov.cn) Updated：2018-05-18
Master Zhang Shenglai instructs US students and teachers in Chinese culinary techniques. [Photo provided to english.jsjyt.gov.cn]
Under the guidance of the JFPC team, the Americans tried their hands at selecting materials and ingredients, learning knife techniques, moderately seasoning a dish, and attempting to retain the original flavor, freshness and texture of the food.
Peony Fish – a dish in which freshwater fish is sliced, deboned, arranged in the shape of a peony flower and seasoned with stewed fish soup – was one of many dishes to have delighted the taste buds of both Chinese and US participants.
The two schools also launched a joint training center specializing in the Chinese culinary arts, taking their existing 2016 cooperation agreement to new heights and encouraging more frequent exchanges between Chinese and US students and teachers.
Jiangsu Food and Pharmaceutical Science College contributed to this story.
