Chinese from the Mainland

The week-long Beijing Food festival promises a taste of Chinese cuisine that is different from the Chopsueys and Manchurians city palates have grown accustomed to

The week-long Beijing Food festival promises a taste of Chinese cuisine that is different from the Chopsueys and Manchurians city palates have grown accustomed to

The weeklong Beijing Food Festival will feature specialties from the Chinese city by Chef Li Peng, who has been especially flown in for the occasion. Dishes include the Chong-Qing Mahla, a famous delicacy with ginger, garlic, scallions, Sichuan bell peppers and spices from the city of Chong-Qing, chicken fingers saut ufffded in XO sauce, sliced pork, the city of Jian-peng's famous lobster dish, Chef Liao Ning'su00a0 stewed zucchini with soya bean, saut ufffded haricot beans with Sichuan spice, turkey ham cooked in Chinese herb oil and Ya Tsai or pickled vegetables.


Chicken in XO sauce; Chef Li Peng

Peng says that Chinese cuisine, much like its Indian counterpart, differs from region to region. "The Chinese food that is prevalent in India is from the northern area of China, which includes strong flavours and heavy spices. Beijing falls in Mainland China, where we use a lot of XO sauce in our cooking, which is basically made of dried scallops. The menu I've devised will feature a variety of dishes," says Peng.

Another highlight of the festival is the clay-pot cooking style. "In China, traditionally, families sit around the fire and take food directly from the clay pot that serves the dual process of cooking, as well as keeping the food warm. This also serves to make the food stronger in flavour," shares Peng.
Time to grab those chopsticks, then!

Till: July 31
At: Pan Asian, ITC Maratha, Sahar, Andheri (E).
Call: 28303030

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