British Chinese foodies: Insist on bringing Chinese food to the mainstream table

Source: China Overseas Chinese Network

According to the "European Times" British edition of the WeChat public account "Oushi Da ginseng" news, british Chinese foodie Jason Li (Li Jianxun) has lived in the Uk for many years, served as the sales manager of the international department in a five-star hotel in London, and is also a senior "foodie", and he not only eats but also does.

He has always insisted on bringing Chinese cuisine to the mainstream Table in Britain.

He has published a column in British newspapers to introduce Chinese cooking and cuisine, and the British Telegraph has invited Jason to teach everyone to make Chinese food such as dumplings, mapo tofu, and kung pao shrimp balls.

Braised pork, white cut chicken, brine duck, raw fried buns, pot stickers... A variety of authentic Shanghainese dishes will also take turns in Jason's "gourmet parlor". Every week, he would invite different friends to taste food, talk about wine, and comfort everyone's "Chinese stomach" with food.

Of all the Shanghainese dishes, Jason was most impressed by the braised pork that his grandmother used to make when he was a child, and he could always taste the taste of home when he ate it. This dish is familiar to every Chinese family, but the recipe is different. Jason's "healthy version of braised pork" has also been improved by itself, with less oil and less sugar but no loss of flavor, which has been favored by many diners.

For Jason, braised pork is the most common but special dish, with the mellow aroma of oil and the chewiness of lean meat, and the fragrance of lips and teeth can also make people dream back to Shanghai in a trance.