Culinary culture serves up rich Sino-French exchange
4 months ago

Culinary culture serves up rich Sino-French exchange

China Daily  

French chef Franckelie Laloum and his Chinese counterpart Guo Ke exchange ideas during the program. CHINA DAILY Corentin Delcroix — a popular food influencer born in Lille who is followed by 6 million Chinese fans online — prepares red mullet with potato scales, a dish created by a legendary French chef in the 1960s that requires intricate cutting skills to transform the potato into thin slices resembling fish scales. We hope the audience will discover how food can serve as a platform for cultural exchanges and enhance mutual understanding about life," says Yang, the chief director. Tang, the chief producer, concludes that by sharing human-interest stories from the judges, the program aims to ignite the audience's curiosity and inspire them to embark on a journey of exploration into the rich history and culture of both countries.

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History of this topic

Chinese cuisine heats up kitchen in France
5 months ago

Chinese cuisine heats up kitchen in France

China Daily  

Poster of The Chinese Restaurant. The eighth season of the reality show The Chinese Restaurant recently premiered on Hunan Satellite TV. This season, aimed at promoting Chinese culinary culture to international audiences, features a group of Chinese celebrities, including actresses Jiang Yan and Yu Shuxin, pop idol Zhai Xiaowen, and actors Hu Yitian, Yin Zheng and Huang Xiaoming, running a …

Chinese cuisine heats up kitchen in France
5 months ago

Chinese cuisine heats up kitchen in France

China Daily  

Poster of The Chinese Restaurant. The eighth season of the reality show The Chinese Restaurant recently premiered on Hunan Satellite TV. This season, aimed at promoting Chinese culinary culture to international audiences, features a group of Chinese celebrities, including actresses Jiang Yan and Yu Shuxin, pop idol Zhai Xiaowen, and actors Hu Yitian, Yin Zheng and Huang Xiaoming, running a …

New book delving into Beijing's culinary legacy
6 months ago

New book delving into Beijing's culinary legacy

China Daily  

A new book titled Stories of Old Beijing Chefs was published recently. China Commercial Press unveils Stories of Old Beijing Chefs, a captivating exploration of the historical chef industry in ancient Beijing. Authored by Wang Xifu, hailing from a prestigious lineage of imperial chefs, the book delves deep into the virtues, talents, and skills that shaped Beijing's culinary landscape. Drawing …

New book delving into Beijing's culinary legacy
6 months ago

New book delving into Beijing's culinary legacy

China Daily  

A new book titled Stories of Old Beijing Chefs was published recently. China Commercial Press unveils Stories of Old Beijing Chefs, a captivating exploration of the historical chef industry in ancient Beijing. Authored by Wang Xifu, hailing from a prestigious lineage of imperial chefs, the book delves deep into the virtues, talents, and skills that shaped Beijing's culinary landscape. Drawing …

A matter of taste sets menu apart
1 year ago

A matter of taste sets menu apart

China Daily  

Zhang's signature Xiaopang Feicha. At the age of 6, Zhang Zhicheng crafted his first-ever plate of fried rice; by 19, he was running a newly opened restaurant. At 24, he became head chef of a private kitchen, Yanjintang, where his reputation in Beijing's culinary circles soared. This year, the seasoned yet youthful chef embraced a fresh challenge, assuming the role …

A matter of taste sets menu apart
1 year ago

A matter of taste sets menu apart

China Daily  

Zhang's signature Xiaopang Feicha. At the age of 6, Zhang Zhicheng crafted his first-ever plate of fried rice; by 19, he was running a newly opened restaurant. At 24, he became head chef of a private kitchen, Yanjintang, where his reputation in Beijing's culinary circles soared. This year, the seasoned yet youthful chef embraced a fresh challenge, assuming the role …

A matter of taste sets menu apart
1 year ago

A matter of taste sets menu apart

China Daily  

Zhang's signature Xiaopang Feicha. At the age of 6, Zhang Zhicheng crafted his first-ever plate of fried rice; by 19, he was running a newly opened restaurant. At 24, he became head chef of a private kitchen, Yanjintang, where his reputation in Beijing's culinary circles soared. This year, the seasoned yet youthful chef embraced a fresh challenge, assuming the role …

Cooking up treats with French and Chinese characteristics
1 year, 10 months ago

Cooking up treats with French and Chinese characteristics

China Daily  

Ugo Rinaldo, executive chef of Phenix in The PuLi Hotel and Spa. In 2013, he took over Yannick Alleno's Beijing restaurant and arrived in Shanghai, after three years at MGM Cotai in Macao, to commence his tenure at The PuLi Hotel and Spa as executive chef. "When we build the menu, it's of course to choose local ingredients, but what …

A writer of good taste
3 years, 3 months ago

A writer of good taste

China Daily  

A photo published in the Chinese edition of Land of Fish and Riceby British author Fuchsia Dunlop: a fisherman in Jiangsu province working on his boat. Based on her knowledge of Sichuan cuisine, Dunlop published her first book, Sichuan Cookery, in 2001, which was hailed by the Observer Food Monthly as "one of the top 10 cookbooks of all time". …

Chefs share culinary stories in special House Collective menu
3 years, 5 months ago

Chefs share culinary stories in special House Collective menu

China Daily  

Cold Appetiser Platter The House Collective launched a limited-time menu themed "Chefs' Story" in its Chinese restaurants in Beijing, Shanghai and Sichuan's Chengdu in June. The menu is co-created by three local chefs – Li Dong from Jing Yaa Tang in Beijing, Ye Jian from Sui Tang Li in Shanghai and Xu Cungui from Mi Xun Teahouse in Chengdu. Braised …

Chefs share culinary stories in special House Collective menu
3 years, 5 months ago

Chefs share culinary stories in special House Collective menu

China Daily  

Cold Appetiser Platter The House Collective launched a limited-time menu themed "Chefs' Story" in its Chinese restaurants in Beijing, Shanghai and Sichuan's Chengdu in June. The menu is co-created by three local chefs – Li Dong from Jing Yaa Tang in Beijing, Ye Jian from Sui Tang Li in Shanghai and Xu Cungui from Mi Xun Teahouse in Chengdu. Braised …

French food company eyes bigger slice of Chinese market
4 years, 1 month ago

French food company eyes bigger slice of Chinese market

China Daily  

Visitors taste the desserts offered by Savencia’s chefs on Nov 7, during the ongoing 3rd China International Import Expos held in Shanghai. Savencia Group, the French food manufacturer, plans to import more dairy and pastry products, and expand its footprint in China during the country's 14th Five-Year Plan period, said a senior executive. Instead of partnering with other French companies …

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