At Sanyuanli Market, chefs engaged directly with local ingredients, embracing the Chinese philosophy of seasonality and ingredient-driven cooking. Masterclasses led by renowned chefs of Hangzhou, Huaiyang and Sichuan cuisines further deepened technical exchange, with international participants actively cooking alongside their Chinese counterparts.
A highlight of the program was a series of spontaneous cooking sessions, in which visiting chefs reinterpreted Chinese ingredients through their own culinary lenses. The cultural immersion culminated in an impromptu cooking and tea-tasting session atop the Great Wall, creating a dynamic fusion of techniques, ideas and history.
The event also hosted the International Master Chefs & Gourmets' Beijing Tour and the Third Culinary Culture Inheritance and Innovation Forum.
Discussions featured global culinary stars, including Michelin-starred chefs Andrew Wong from the United Kingdom and Junghyun Park from South Korea, and focused on topics such as "reconstructing Eastern cuisine in a global context" and "who defines taste?"
A shared consensus emerged: cultural confidence is essential for Chinese cuisine to thrive globally. As both a national heritage and a global asset, it must engage the world through dialogue, innovation and mutual respect.
Three-Michelin-starred chef Dabiz Munoz, founder of Spain's DiverXO, says that Chinese culinary techniques remain significantly underestimated abroad, emphasizing that greater openness and stronger storytelling are essential to their global recognition.
Reflecting on the experience, he adds, "The Beijing journey of Flavors of the Silk Road has far exceeded my expectations. I'm overflowing with inspiration — it's enough to open an entirely new restaurant."
More than a culinary event, Flavors of the Silk Road functioned as a platform for cultural understanding. Organizers noted that this initiative would continue as a long-term series, expanding to other culinary regions across China.
liyingxue@chinadaily.com.cn
