ANDHRA PRADESH

Tantalising flavours and tangy soups

SERVING SMILES: Master chef Yang Jiayu of ITC Welcomgroup in Vijayawada for the Chinese food festival serves up some delicacies. Photo: Ch. Vijaya Bhaskar

SERVING SMILES: Master chef Yang Jiayu of ITC Welcomgroup in Vijayawada for the Chinese food festival serves up some delicacies. Photo: Ch. Vijaya Bhaskar  



Staff Reporter

Chinese food festival gets off to an impressive start

VIJAYAWADA: Intermittent showers can be tantalising, evoking a strong urge to break from the mundane and binge on something exotic. The wet climate outside need not dampen the spirits of food connoisseurs in the city. Help is at hand. All one has to do is to head straight to Hotel Fortune Murali Park, located in the heart of the city, where a Chinese food festival began on Friday. The hotel invites the denizens to tuck into different varieties with earthly flavours, the Chinese style.

To lend an authentic touch to the delicacies, the hotel has flown in Yang Jiayu, the Chinese master chef from ITC's Windsor Sheraton in Bangalore. The most appealing feature of Yang's cooking is its spicy heft, which comes from a blend of Sichuan, Cantonese and Hunan cuisine.

A special month

"August is very special for people in China. The mid-autumn festival (zhong qui jie) or Moon Festival falls on the 15th day of the eighth month on the lunar calendar," explains Yang with a smile.

"It is a harvest festival when people there celebrate successful harvest by feasting on moon cakes made for the occasion, drink lots of tea and indulge in poetry, looking up at the moon which is believed to be the biggest and brightest on this night of the year," chips in Mohd. Shoeb, the general manager of the hotel.

To share his happiness with city-dwellers, Yang will dish out an assortment of nearly 40 delicacies. Apart from soups like hot and sour chicken soup, chicken clear soup and mixed vegetable lemon soup, very special

Chinese dishes like Governor's chicken, sliced lamb with onion and cumin, chong-qing chilli chicken, Kung-po-lobster, prawn in Beijing chili sauce, vegetable haka noodles, mixed vegetable fried rice the Chinese style and fried eggs with tomatoes to go with steamed rice greet the gourmet.

A veil of tantalising flavours lingers the lobby of the hotel. The festival cuisine blends in itself the best of flavours that produce tasteful aroma and a sense of contentment, which makes eating these authentic Chinese delicacies a delight.

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