What sparks will fly when French chefs showcase French cuisine fused with Huaiyang dishes, combining traditional Chinese ingredients with French cooking techniques? During the recent Sino-European Fine Food Dinner hosted in Shanghai, Executive Chef Ugo Rinaldo from The PuLi Hotel&Spa collaborated with Chinese chefs to create an extraordinary French dining experience. Ugo incorporated Chinese ingredients into French culinary techniques, creating unique dishes that blended both traditions. For instance, the renowned Huaiyang dish "Embroidered Ball Tofu" was added to a French vegetable soup, and "Squirrel Mandarin Fish" was drizzled with a French sauce made from Italian black vinegar. Ugo mentioned that this year marks the 60th anniversary of Sino-French diplomatic relations, and he aimed to express the deep friendship between China and France through the fusion of culinary delights, fostering cultural exchange in various aspects.