Students learn secrets to classic Chinese cookery

Chongqing's rich culinary history is brought to the table

WELLINGTON - Students at the WelTec School of Hospitality were treated to a cookery master class last week, learning the skills needed to conjure up some classic dishes from China's Sichuan province.

As part of the 2019 China Tourism and Culture Week, which is being held worldwide from May to the end of June, chefs Wang Chenghua and Liu Yu from Chongqing municipality neighboring Sichuan province in Southwest China taught the students the secrets of creating some of China's most famous dishes, including spicy hotpot and Chongqing's own special noodle dish.

 

A Chinese chef demonstrates how to make Chongqing xiaomian noodles to students at the WelTec School of Hospitality in Wellington, New Zealand in mid-May, with one of them helping to cool down the boiled noodles with a fan, a key step in the traditional production process of the intangible cultural heritage. Guo Lei / Xinhua

Chef Wang has Chinese cookery in his blood and is the fifth generation of chef in his family. Before his culinary journey started decades ago, Wang says he never thought Chongqing xiaomian, literally meaning "small noodles", would be awarded one of China's top honors. It is listed as one of the nation's intangible cultural heritage.

The origins of Chongqing xiaomian date back several hundred years, Wang told the students, adding that the secret to the spicy, sweet and sour noodle is to quickly cool the noodles down as soon as they are cooked.

Moving on from noodles, the next course was Sichuan's signature spicy hotpot. The students' taste buds were tested to their limit as the chili heat gradually upped its ante.

Student Ben Leishman, slightly red-faced, needed a glass of water to cool down. "That's hotter than I expected," Leishman said. "I've never tasted anything like that before, but I love the flavor. We have learned a lot about Indian curry before, which is spicy too, but this spice is different."

What makes Sichuan hotpot spice different from that of other hot dishes is the use of the iconic Sichuan pepper, which is synonymous not just for its fragrant and powerful spice, but also because it produces a numbing and tingly sensation on the lips.

Chef Liu, patiently introduced all of the hotpot ingredients to the students, including Sichuan pepper, dried chilies and star anise, teaching them how to balance the flavor enough to leave diners' mouths watering and wanting more.

Student Nemierose Cruz-Gonong said the demonstration of traditional Chinese cookery was impressive and the taste was not like that of Chinese food he had tasted locally in New Zealand.

Compared to the spicy flavor of the hotpot, the noodles made by Wang are much easier to be accepted, since the noodles combined the flavors of being sweet, sour and spicy.

The students were unanimous in their appreciation of China's rich culinary history, eagerly wolfing down bowls of Chongqing xiaomian and dipping their chopsticks in the spicy hotpot broth to fish out slices of meat and vegetables.

The 2019 China Tourism and Culture Week is an ongoing global road show traveling to different countries and regions to promote Chinese tourism and culture, running until the end of June. A total of 34 overseas Chinese cultural centers and 19 tourism offices in overseas countries and regions will hold nearly 300 events to promote exchanges, according to the Ministry of Culture and Tourism.