From the bold, aromatic flavors of Sichuan cuisine to the delicate artistry of traditional Chinese folk crafts, a cultural event at Oxford Brookes University on Wednesday offered British students and visitors a taste of China's rich culinary heritage.

 

Photo Source: People's Daily Online

 

Jointly organized by Sichuan Tourism University and the Confucius Institute at Oxford Brookes University, the event was part of a series of activities marking the Chinese university's 50th anniversary. Through lectures, food tastings and displays of traditional folk arts such as sugar painting and dough figurine making, it sought to deepen cultural understanding and strengthen educational exchanges between China and Britain.

 

Du Li, academic dean of the Institute of Sichuan Cuisine Development and Food Culture at Sichuan Tourism University, delivered a lecture exploring the history, cultural identity and evolution of Sichuan cuisine.

 

She explained that the cuisine's distinctive character had been shaped over centuries by the region's diverse geography, abundant natural resources and the blending of culinary traditions brought by successive waves of migration.

 

Although renowned worldwide for its fiery flavors, Sichuan cuisine offers far more than heat, Du said. With 24 commonly used compound flavor profiles, it is distinguished by the intricate layering and delicate balance of tastes and aromas.

 

Du noted that Sichuan cuisine continues to evolve, embracing new ingredients, cooking techniques and modern technologies while preserving its traditional roots. She expressed hope that food could serve as a bridge between cultures, encouraging more British people to discover Sichuan and gain a deeper appreciation of Chinese traditions.

 

The cultural exchange extended beyond the lecture hall. On Tuesday evening, a special banquet brought the flavors of Sichuan to Oxford.

 

Chinese culinary masters and practitioners of Sichuan's intangible culinary heritage prepared 10 dishes, including Mapo Todu and beef brisket with green Sichuan peppercorns, combining traditional cooking techniques and authentic Sichuan seasonings with locally sourced British ingredients.

 

Helen Laville, Vice-Chancellor of Oxford Brookes University, said sharing food offered a valuable opportunity to bring people together and foster mutual understanding.

 

She highlighted the knowledge and craftsmanship passed down through generations in traditional cuisine, as well as the important role universities play in preserving and sharing cultural heritage. Meanwhile, she expressed hope that the event would open up further opportunities for cooperation between Chinese and British institutions in hospitality, tourism and food culture.

 

Edited by Zhang Yuanlin

Source: Xinhua