Basking in oriental cuisine at the Chinese Embassy

AN EXCITING oriental cuisine brought several taste buds to life recently at a reception commemorating the Chinese-Jamaican Human Development Cooperation Programme.

Held at the Embassy of the People’s Republic of China, the affair saw specially invited guests delving eagerly into plates of tempting offerings.

The multiple options were served in buffet style, allowing foodies to sample most, if not all, the delicacies.

Fried vegetables and stewed tofu with mushrooms were the favourites among those who preferred to treat themselves to a healthier option. Biting into the crunchy greens and soft bean curd, a traditional component of the Chinese diet, resulted in foodies constantly ceasing conversations as they stopped to enjoy each morsel.

But the spicy pork and juicy beef with black pepper triumphantly reigned as the highlights for meat lovers. As they got prepared to welcome the festive cheer, the moist animal flesh opened many appetites, forcing some to seek a second round.

Seafood lovers, too, weren’t disappointed. The juicy lobsters and conch in Xo sauce kept food lovers licking their fingers and hoping for more of the wholesome goodness.

The evening’s affair wouldn’t have been completed without the prominent and mouth-watering Chinese roasted chicken. Mimicking the glorious roasted duck in the oriental land, this option boasted a pleasant taste characteristic of sweetness.

SAVOURY DELIGHTS

Stir-fried to perfection, fried noodles formed a large part of the savoury delight at the embassy. Complemented with traces of vegetables, this traditional Chinese delicacy intensified the feast. White rice, too, the staple food, was also among the favourites at the event, winning over the taste receptors of many, including those who fought, earnestly to avoid the grains.

Ending on a palatable high note, visitors were left contented and eagerly awaiting the next annual staging.