Sichuan food fes­ti­val held in Czech town pro­motes ex­changes

China Daily (Hong Kong) - - LIFE -

The first Chi­nese Sichuan Food Fes­ti­val held in Ce­lakovice, a town in the Cen­tral Bo­hemian Re­gion of the Czech Repub­lic last Fri­day, in­tro­duced lo­cals to Ori­en­tal cui­sine and fa­cil­i­tated peo­ple-to-peo­ple and cul­tural ex­changes be­tween both coun­tries.

The food fes­ti­val, jointly held by China’s Chengdu Restau­rant and the govern­ment of Ce­lakovice, in­vited Sichuan chef Xie Junx­ian to the scene to in­tro­duce the cook­ing con­cepts of Chi­nese food.

“Healthy is the na­ture of Chi­nese food, and pur­su­ing ex­cel­lent color, smell and fla­vor is the soul of Chi­nese cui­sine,” he said.

Xie also per­formed cut­ting food blind­folded, food carving and other cook­ing skills, which were eye­open­ers for the lo­cal au­di­ence.

Sichuan food fea­tures bold fla­vors, par­tic­u­larly the pun­gency and spici­ness re­sult­ing from the lib­eral use of gar­lic and chili pep­pers, while Czech food is known for its thick­ness, white color and di­verse fla­vors, yet is sel­dom spicy.

“Every na­tion has its own food cul­ture, but we have pur­su­ing good fla­vor in com­mon. De­li­cious cui­sine binds us to­gether. Only the most out­stand­ing chefs can cre­ate the best fla­vor, and Mr Xie is one of them. I feel so hon­ored to have Mr Xie here to pro­vide us with Chi­nese del­i­ca­cies,” Mayor of Ce­lakovice Petr Patek said at the open­ing cer­e­mony of the food fes­ti­val.

The vis­i­tors took an ac­tive part in var­i­ous ac­tiv­i­ties or­ga­nized by the food fes­ti­val, such as mak­ing dumplings, a kind of food en­joyed by peo­ple in both the Asian coun­try and the Cen­tral Euro­pean coun­try that are thou­sands of miles apart.

“This is the first time for Chi­nese restau­rants and the lo­cal govern­ment to jointly hold a Chi­nese food fes­ti­val in the Czech Repub­lic. The next food fes­ti­val will also in­clude Czech food and even cook­ing con­tests be­tween Chi­nese and Czech chefs, to make the fes­ti­val more fun and abun­dant, thus build­ing a plat­form for China-Czech cul­tural ex­changes,” said Wang Yong, the CEO of Chengdu Restau­rant, co-host of the food fes­ti­val.

Bridges of com­mu­ni­ca­tion

Se­nior Com­mu­nist Party of China (CPC) of­fi­cial Liu Yun­shan ar­rived in Ro­ma­nia on July 12 for a week­long of­fi­cial good­will visit both to Ro­ma­nia and the Czech Repub­lic.

Liu, a mem­ber of the Stand­ing Com­mit­tee of the Po­lit­i­cal Bureau of the CPC Cen­tral Com­mit­tee, in­vited by Deputy Chair­man of the So­cial Demo­cratic Party of the Czech Repub­lic Jan Ha­macek, also speaker of the Czech lower house of par­lia­ment, stayed in the Czech Repub­lic un­til July 19.

China and the Cen­tral and East­ern Euro­pean (CEE) coun­tries need to pro­mote in­sti­tu­tion­al­ized peo­pleto-peo­ple ex­changes and help peo­ple of both sides to gain a bet­ter un­der­stand­ing of one an­other, Liu said at the China-CEE coun­tries’ po­lit­i­cal par­ties di­a­logue held in Ro­ma­nia last Fri­day.

“The CPC is will­ing to work to­gether with po­lit­i­cal par­ties of the CEE coun­tries to build bridges of com­mu­ni­ca­tion to fa­cil­i­tate co­op­er­a­tion be­tween the lo­cal­i­ties and busi­nesses of China and the CEE coun­tries,” he said.

Healthy is the na­ture of Chi­nese food, and pur­su­ing ex­cel­lent color, smell and fla­vor is the soul of Chi­nese cui­sine Xie Junx­ian, Sichuan chef

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