From Geneva to Paris, Taizhou Cuisine Conquers European Palates with Its "Freshness"!

After making its debut in Geneva, Switzerland, the "WIPO Member States Conference 66th Session·Chinese Culinary Culture Exhibition" event arrived in Paris, France on July 12, where "Taizhou Flavors" once again stirred up a new wave of "fresh" culinary trends.

It is reported that during this event, Taizhou cuisine, led by the renowned restaurant "Xin Rong Ji," served as the main representative of Zhejiang cuisine, presenting five dishes: "Golden Brick White Jade," "Chicken with Ginger Paste," "Salted Fish and Chicken with Eggplant," "Blanched Chinese Kale," and "Crispy Shrimp Balls in Typhoon Shelter Style."

Golden Brick White Jade

French cod is honey-smoked with Taizhou-style sweet and sour sauce, offering a delightful burst of fresh and sweet flavors on the palate.

Chicken with Ginger Paste

Made with Xianju San Huang chicken, the tender texture and aromatic ginger paste exemplify Taizhou cuisine's utmost pursuit of ingredient freshness.

Salted Fish and Chicken with Eggplant

The "freshness" of Taizhou cuisine lies not only in its "sweet freshness" but also in its "savory freshness." Salted fish from the East Sea meets Xianju San Huang chicken and combines with locally sourced Parisian eggplants, creating a culinary dialogue that spans mountains and seas, vividly reflecting the exchange between Chinese and Western culinary cultures.

Blanched Chinese Kale

The vibrant green kale retains the crisp tenderness of the vegetable in its most natural form, with simple cooking techniques highlighting the ingredient's authenticity.

Crispy Shrimp Balls in Typhoon Shelter Style

Plump and fresh shrimp are carefully prepared, coated in batter, and fried to a golden crisp. The crunchy texture and rich aroma showcase the inclusive and dynamic spirit of Taizhou cuisine.

Though these five dishes vary in style, they collectively narrate the unique charm of Taizhou cuisine, conveying its culinary culture and life philosophy to international diners. "All the ingredients were airfreighted to Paris to ensure both freshness in quality and flavor," said Ding Yong, Executive Chef of Beijing Xin Rong Ji Jing Ji Catering Management Co., Ltd.

Taizhou cuisine's emergence on the international stage is no coincidence. It is rooted in the region's profound culinary heritage, utmost respect for ingredients, and time-honored cooking techniques. Blessed with the advantages of mountains and sea, Taizhou boasts abundant seafood and fresh mountain delicacies, providing a steady supply of high-quality ingredients for its cuisine. The philosophy of "eating according to the season" is deeply ingrained in the lives of Taizhou people and has become a defining feature of its cuisine. Moreover, the bid to become a UNESCO Creative City of Gastronomy reflects Taizhou's confidence in its culinary culture and serves as a significant opportunity to bring Taizhou cuisine to a broader global stage.

"I hope more outstanding Taizhou cuisine brands can venture abroad, allowing foreign friends to discover, understand, and fall in love with Taizhou cuisine, savor its 'fresh sweetness,' and promote its unique culinary culture worldwide," Ding Yong expressed with confidence.

Translator：Jiayang Lin