Following its stop in Geneva, Switzerland, Taizhou cuisine continued its European journey on July 12 in Paris, France, as part of the "Chinese Culinary Culture Exhibition" during the Sixty-Sixth Series of Meetings of the Assemblies of the Member States of the World Intellectual Property Organization.
The dishes, led by renowned restaurant brand Xinrongji, introduced the distinct taste of Taizhou in Zhejiang province to French palates.
At the event, five signature dishes were presented: Jin Zhuan Bai Yu (gold brick white jade), Jiang Rong Bai Qie Ji (chicken with ginger sauce), Xian Yu Ji Li Shao Qie Zi (braised eggplant with salted fish and diced chicken), Bai Zhuo Jie Lan (blanched Chinese broccoli), and Bi Feng Tang Xia Qiu (deep-fried shrimp balls with garlic).
The dish named Jin Zhuan Bai Yu (golden brick white jade) is made from silver cod with crispy skin and sweet flavor. [Photo/taizhou.com.cn]
These selections highlighted Taizhou cuisine's defining characteristic — freshness.
The dish named Bai Zhuo Jie Lan (blanched Chinese broccoli) is made from Chinese broccoli which maintains the vegetable's most original freshness and tenderness. [Photo/taizhou.com.cn]
The growing international recognition of Taizhou cuisine reflects its deep-rooted culinary tradition, respect for seasonal ingredients, and refined techniques passed down through generations. Located between mountains and sea, Taizhou boasts abundant seafood and mountain produce. Its emphasis on using ingredients at their seasonal peak has become a hallmark of the region's food culture.
Attendees pose at the event "Chinese Culinary Culture Exhibition" in Paris. [Photo/taizhou.com.cn]
As Taizhou pursues designation as a UNESCO City of Gastronomy, its commitment to preserving and promoting local cuisine is gaining global momentum.
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