Transforming into Chefs to Showcase Talent — Fragrant Flavors and Canal Delights: International Youth Visit Wuqing

Video Production: Qiang Yufei, Yang Yi

On the evening of August 15, a cultural experience team of four international youths from Indonesia, Venezuela, and Guatemala arrived in Tianjin’s Wuqing District to take part in the “Encounter the Canal” cultural and creative event, embarking on a uniquely flavored journey.

Guatemalan youth Li Hongyang (center) and Indonesian youth Xi Yinping (first from right) learning to cook the traditional Wuqing dish, stir-fried shrimp. Photo by Liu Juncang

Their first stop was Wuqing Restaurant, where a culinary feast awaited.

Led by Li Yingjun, a member of the Wuqing District Youth Federation, the international youths stepped into the “A Taste of Wuqing Restaurant” livestream studio. There, Chef Yu Long was preparing dishes on camera. Seeing this, Li Hongyang from Guatemala and Xi Yinping from Indonesia were eager to join in. They approached the chef, observing carefully while asking questions about Chinese culinary techniques.

“Tianjin was born of the sea and thrived because of the river. The hallmark of Tianjin cuisine is its fusion of river and sea flavors,” explained Chef Yu. “This stir-fried shrimp is one of Wuqing Restaurant’s signature dishes, made with prawns from Bohai Bay. After peeling, they are seasoned with a touch of cooking wine, pepper, and salt…” He demonstrated the steps as he spoke.

Li Hongyang listened attentively, then enthusiastically picked up the wok ladle. Before long, a plate of stir-fried shrimp prepared by this “foreign chef” was ready. Everyone couldn’t wait to taste it.“The flavor is so fresh and delicious—it really feels like home,” said Xi Yinping from Indonesia.

Venezuelan youths Wu Ruilong (first from right) and Lichana (center) learning to cook braised sea cucumber with scallions

Photo by Liu Juncang

Not to be outdone, Venezuelan youths Wu Ruilong and Lichana soon stepped up to the stove. Under the chef’s guidance, Lichana carefully stir-fried sea cucumber with scallions while Wu Ruilong prepared the seasonings. Working together, they quickly completed the dish.“So fragrant, so delicious!” they exclaimed, savoring the results of their own cooking and expressing endless praise for Chinese cuisine.

International youths showcasing the Chinese dishes they prepared

Photo by Liu Juncang

International youths tasting and reviewing their Chinese dishes

Photo by Liu Juncang

Chef Yu Long of Wuqing Restaurant giving a thumbs-up to the international youths

Photo by Liu Juncang

International cultural experience youths with Wuqing Restaurant staff and Wuqing Youth Federation members

Photo by Liu Juncang

Situated along the canal, Wuqing is a land of fertile soil and talented people. Since ancient times, it has been both a vital hub near the capital and a bountiful region known as a “land of fish and rice.”

Close to Beijing, Wuqing cuisine blends elements of imperial court dishes with distinctive local flavors and cooking techniques.

The international youths not only tasted Wuqing’s specialties but also learned about the craftsmanship and heritage behind each dish. Deeply impressed, they said they would share Wuqing’s cuisine and food culture with friends and family back home—helping “A Taste of Wuqing” gain recognition around the world.

(Written by Liu Haoran)