"A Taste of China at Mid-Autumn Festival " features Huaiyang cuisine, one of the four major cuisines, through online workshops, which allows people from overseas to get hands-on instruction in making Huaiyang dishes. Meanwhile, by introducing the historical background of the cuisine and practices of the Mid-Autumn Festival, this workshop fully displays the food of the essence of the culture of "refinement, elegance, harmony and naturalness", and shows the charm of Wuxi, and the charm of Jaingsu.

Sautéed Crystal Shrimp
Shrimp is a very common source of food for people in the Yangtze River Basin. Sautéed Crystal Shrimp is a presentative dish, a plateful of bright shrimps is like crystals, with its elasticity still retained and full of fresh taste.

Sweet and Sour spareribs
Sweet and sour are the classic partners in Chinese kitchen. Sugar and vinegar in the appropriate proportion of combination can make the pork delicate and moving.

Pan-fried Codfish in Soya Sause
Western food materials and cooking are becoming increasingly common in modern Chinese kitchens. Codfish is such a popular marine delicacy.

Coir Raincoat Cucumber with Scallion Oil
Coir Raincoat Cucumber is an embodiment of the exquisite cutting skill required in Huaiyang cuisine. The qualified coir raincoat cucumber must be moderately spaced and extended to twice without breaking to ensure the crispness and taste after dipping.

Yangzhou Fried Rice
Yangzhou fried rice, the staple food of Huaiyang cuisine, is said to have its embryonic form during the period of Yangzhou Ancient Canal. The most classic Yangzhou Fried Rice is egg fried, nowadays there are chicken, ham, fresh bamboo shoots, green beans, carrots and other ingredients enriching the fried rice.

Facebook：
China Cultural Center Den Haag
 

YouTube：
China Cultural Center_Den Haag
 

Instagram:
chinaculturalcenterdenhaag