Shanghai Polytechnic University hosted the closing ceremony of the Shanghai Summer School Chinese Culinary Culture Program on July 8, themed "Huaiyang Delicacies on the Tip of the Tongue".

Huaiyang cuisine is a subgroup of Jiangsu cuisine, originating from regions around the Huaihe River and the Yangtze River. Master Chef Yang Hai, representing the instructors, addressed the audience at the closing ceremony. He and his team guided the students in preparing classic Huaiyang dishes such as Crystal Pork and Braised Shredded Tofu, helping them appreciate the intricate knife skills, delicate control of heat, and precise seasoning that define Huaiyang cuisine.

Yang encouraged each student to experience the beauty of life with a sensitive and refined heart. He also told them to bring the brilliance of Chinese culinary culture back to their home countries.

Students learn cooking skills during the program. [Photo/SSPU School of International Education]

Huaiyang delicacies made by the students. [Photo/SSPU School of International Education]

The year's program was designed to cater to the interests of international students by deeply exploring China's "cuisine culture". The program teaches the renowned cooking techniques of Huaiyang cuisine and is complemented by a variety of Chinese language courses, cultural classes, and cultural experience activities. This program helped international students to understand and appreciate Chinese culture.

Students wear Chinese opera masks. [Photo/SSPU School of International Education]

Source: SSPU School of International Education