Wang talks about Szechwan-Bengali cuisine diplomacy

As part of the bilateral, cultural exchanges between the two neighbours, there should be more cuisine ties between India and China, Chinese Consul General Wang Xuefeng said today.
The Tagore enthusiast, who informs a cultural troupe from his country will perform at the 'Spring Festival here, few months from now," is all for "Your Macher jhol (fish curry) and posto" invading his country and aid in culinary diplomacy.
Speaking at the Szechwan Food Festival on Chinese New Year celebrations, Xuefeng told PTI,"You are a riverine country and the Szechwan province is also derived from the name as confluence of four rivers."

"The food and fragrance of both provinces - in China and here (Bengal ) - thereby retain the smell of the place - be it Tofu Satay, which I can cook, or shukto which I would love to prepare one day," he said at the Szechwan food fest at Square 405, the first one here to invoke the Chinese new year.
Xuefeng, who referred to the common bond between two countries, the love for Rabindranath Tagore, said "I was simply awe-struck winding through the corridors of the maginificent Jorasanko mansion. The students' campus and the Bard's rooms. It was no less than a pilgrimage."

"I now intend to visit the place, everyone here talks about, Santiniketan, and go around spots of Visvabharati, his dream varsity," he said expressing interest to know what was Tagore's favourite Bengali and Chinese dishes, he came in touch with during visit to that place.

The affable diplomat, who rustled up Stir Fried Pokchoi with Shitake Mushroom, Pan Fried Chilli Fish before an assembled guest with help from the chef, said he tried his hand in Szechwan and Cantonese cuisine at home in China.
"The dishes here are authentic, having all ingredients from the dragon land," a Square 405 spokesman said.

"I have honed up my culinary skill under several masterchefs including Lie Hongtong of Hongkpng, during my stints at ITC and Taj group hotels and that helped me to introduce Szechewan cuisine like 'stir fried pokchoi with shitake', Chef Lama said.