A mania for meat

Cappelletti－h(huán)omemade scampi-foie gras cappelletti, aromatic langoustine bisque.[Photo/China Daily]

For Schramm, who has been a chef for 15 years, his stints in China showing off the best food his country has to offer are not a one-way affair - he also takes ingredients and ideas back to Brazil. Pork belly, sesame oil, ginger, oyster sauce and rice vinegar are ingredients he frequently uses in his restaurant, Laguiole, in Rio de Janeiro.

"Brazil and China are growing up," he says. "China has surpassed the US to become our first commercial partner. Chinese are open to other cultures, like Brazilians, and we both like showing great hospitality."

Bruno Maestrini and Mike Peters contributed to this story.