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To showcase the unique Chinese food culture to a global audience, Zhu Yifei, a renowned chef specializing in Huaiyang cuisine from Yangzhou, Jiangsu province, embarked on two memorable visits to Indonesia to share his culinary craftsmanship.
Zhu Yifei takes a photo at the Shangri-La Hotel in Jakarta. [Photo/yznews.cn]
During the July exchange at Shangri-La Hotel in Jakarta this year, Zhu showcased his masterful culinary prowess, integrating traditional Huaiyang cuisines with local Indonesian ingredients. He presented a magnificent gastronomic feast that featured over 10 exquisite Huaiyang delicacies, such as steamed "Lion's head" meatballs, delicate Yangzhou dried bean curd slices, and flavorful Yangzhou fried rice.
Zhu Yifei shows his exceptional prowess when slicing tofu. [Photo/yznews.cn]
Zhu also seized the opportunity to impart exquisite Huiyang cuisine cooking techniques, educating Indonesian chefs on the intricate art of slicing.
Zhu Yifei shakes hands with an Indonesian chef. [Photo/yznews.cn]
The success of his first visit led to a second invitation in mid-October, where Zhu was entrusted with refreshing the Chinese breakfast menu at the hotel. Once again, he delighted Indonesian taste buds with impressive Yangzhou-style breakfast wonders, such as glutinous shaomai (a traditional Chinese dumpling with thick dough on the top), steamed buns stuffed with shrimp roes and pork meat, and soft multi-layer oil cakes.
In addition to local Indonesian diners, Zhu also encountered fellow Yangzhou natives among the delighted guests, who were filled with nostalgia and pride upon tasting his dishes, eagerly sharing their appreciation of their hometown cuisine with friends.
Zhu's two visits to Indonesia have brought Huaiyang cuisine to the global stage, enriching the cultural dialogue between China and Indonesia.
