国产热热热精品,亚洲视频久久】日韩,三级婷婷在线久久,99人妻精品视频,精品九热人人肉肉在线,AV东京热一区二区,91po在线视频观看,久久激情宗合,青青草黄色手机视频

TRAVEL

TRAVEL

Tasting a Sino-French cross-cultural culinary exchange

chinadaily.com.cn????|???? Updated: 2025-12-26 12:21

Share - WeChat
A Sino-French tasting evening celebrating culinary dialogue and cross-cultural exchange was recently held at Fujian Restaurant in Beijing. [Photo provided to chinadaily.com.cn]

A Sino-French evening tasting celebrating culinary dialogue and cross-cultural exchange was recently held at Fujian Restaurant in Beijing.

The event, "A Culinary Encounter Above the Clouds: Fujian Meets France", brought together three chefs for a six-hand collaboration: Ugo Rinaldo, head chef of Shanghai's Nous restaurant; Zhang Lei, deputy general manager of Xiamen Airlines' catering department; and Hong Zhixiong, executive chef of Fujian Restaurant.

The dinner was staged to mark the seventh anniversary of Xiamen Airlines' Fuzhou-Paris route. More than a transportation link, the route was presented as a symbolic bridge connecting Fujian's landscapes and culinary traditions with French gastronomic philosophy, echoing a modern interpretation of the Silk Road through cuisine.

A Sino-French tasting evening celebrating culinary dialogue and cross-cultural exchange was recently held at Fujian Restaurant in Beijing. [Photo provided to chinadaily.com.cn]

Each course reflected an exploration of flavor across geography and culture, drawing on both land and sea while tracing a continuous journey from innovative airline catering to restaurant kitchens on the ground. Sustainability, technique and narrative were recurring themes throughout the menu.

The opening dish, Razor Clam with Rock Tea and Black Garlic, created by Zhang, highlighted a whole-food approach. An edible French-style crisp shell replaced the traditional clamshell, while a light mayonnaise made from natural soybeans offered a health-conscious interpretation with clearly defined layers of flavor.

A Sino-French tasting evening celebrating culinary dialogue and cross-cultural exchange was recently held at Fujian Restaurant in Beijing. [Photo provided to chinadaily.com.cn]

Rinaldo showcased the finesse and richness of French cuisine with Huzhou White Feather Pigeon. The butter-aged, crispy milk pigeon featured a good balance between meat texture and fat content.

Chef Hong presented Radish-in-a-Lifetime Stuffed Sea Cucumber, a dish rooted in Fujian culinary philosophy. Plump fresh sea cucumber encased a filling made from radish and black pork.

A conceptual progression of radish through time accompanied the dish: Zhangzhou white radish, gently braised in chicken stock to represent youth; crisp, pickled yellow radish, symbolizing maturity; and aged, dried radish, distilled into the essence of the stuffing, evoking old age.

A Sino-French tasting evening celebrating culinary dialogue and cross-cultural exchange was recently held at Fujian Restaurant in Beijing. [Photo provided to chinadaily.com.cn]

Registration Number: 130349

Mobile

English

中文
Desktop
Copyright 1994-. All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co(CDIC).Without written authorization from CDIC, such content shall not be republished or used in any form.
景泰县| 安福县| 双牌县| 冕宁县| 天水市| 阿勒泰市| 阿拉善盟| 定南县| 樟树市| 延寿县| 垣曲县| 和林格尔县| 三门县| 盖州市| 依兰县| 伊金霍洛旗| 焉耆| 淮滨县| 樟树市| 辽源市| 新巴尔虎右旗| 忻州市| 当雄县| 南乐县| 页游| 上思县| 五河县| 沧州市| 双流县| 瑞金市| 图木舒克市| 浦北县| 扎兰屯市| 子长县| 淅川县| 恭城| 岳阳市| 香河县| 武汉市| 三江| 枣阳市|