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A Culinary Bridge: Chinese and Vietnamese Chefs Share Secrets

The revelation about the Vietnamese-origin seafood served as a reminder of how global food supply chains operate, even in the context of traditional and local cuisines.....

During a welcoming ceremony, several staff members from the Chinese culinary team decided to visit the Vietnamese food staff room to learn more about Vietnamese seasoning ingredients and cooking methods. The Chinese chefs were curious about the unique spices and herbs that give Vietnamese cuisine its distinctive flavor. They asked detailed questions about the use of fish sauce, lemongrass, and various types of fresh herbs commonly used in Vietnamese dishes.

In return, the Vietnamese chefs were equally curious about Chinese culinary techniques and the management of traditional Chinese dishes. They inquired about the intricate seasoning processes involved in making iconic Chinese dishes like Peking duck and mapo tofu. As the conversation progressed, it became clear that some of the seafood used in Chinese cuisine, particularly the prawns and certain types of fish, were actually frozen ingredients sourced from Vietnam.

The two General Secretaries and Presidents
reached a high level of consensus
strengthening political trust
maintaining regular exchanges
frequent contacts between the high-level leaders of the two Parties
frequent contacts between the high-level leaders of the two nations

This exchange of knowledge not only deepened the mutual respect between the two teams but also highlighted the interconnectedness of their culinary practices. The revelation about the Vietnamese-origin seafood served as a reminder of how global food supply chains operate, even in the context of traditional and local cuisines.

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