On the 29th International Day of Families, which was celebrated on May 13, the online dialogue entitled “Savor Chinese cuisine and build a harmonious family” was held by Beijing People’s Association for Friendship with Foreign Countries (BPAFFC). Chinese cuisine is introduced in order to diffuse the excellent traditional Chinese culture and the people-to-people bonds are promoted through cultural mutual learning.
Dai Jianjun, Vice President of Beijing NGO, said in his speech that Chinese culture contains well-known articles on food such as “fresh crucian are sliced into strips for soup, and Sheep’s-parsley is boiled using crystal-clear stream water” and “Beach wormwood is teeming, the asparagus just sprouting; the season when globefish are coming upstream”. Chinese cuisine culture is not only a key part of China’s excellent traditional culture, but also a key contribution to global food culture. Cuisine has become a culture that goes beyond time and space and cut across national borders.
Yun Cheng, President of Beijing Cuisine Association, said in his speech that Beijing cuisine is characterized by a long history and diversity. It brings together featured cuisine from all over the world and China. It is hoped that we will communicate and learn from each other in terms of cuisine through the people-to-people cooperation platform built by Beijing NGO, and help Beijing become an international consumption center city and an international capital of food.
At the site, Liu Jianmin, a senior Chinese master chief and a national judge in the catering industry, gave a talk on Chinese flavor and cuisine culture. He analyzed the influence and contribution of Chinese cuisine to the world in terms of Chinese cuisine culture, different cuisine styles and specialties in different places. Chinese and foreign guests learned about the geo-culture in the cuisine genres. Tang Xipeng, a registered Chinese master chief and a winner of the China Golden Chef Award, demonstrated the preparation of seafood fried Chinese leek dumplings, spicy diced chicken with peanuts, fried rice with egg and other dishes, allowing Chinese and foreign guests to experience the beauty of scenery, locality, labor, and originality in the Chinese culinary culture.
The event was hosted by Beijing NGO and the Beijing Municipal Women’s Federation, and co-organized by Beijing Cuisine Association. More than 100 people attended the event online, including friendly people from Nepal, Japan, Mauritius, Tunisia, Greece and other countries, foreign experts in Beijing, international students from universities, and member units of Beijing NGO.
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