On the afternoon of June 13th, French time, a Cantonese cuisine exchange event was successfully held in Paris, France. At the event, Cantonese culinary master Xu Jinhui from China showcased his exceptional skills in making traditional Cantonese stir-fried milk with the "soft-frying" technique. Even more remarkable was his creative dish "Baguette-Crusted Baked Crab," which blended classic French ingredients with Cantonese flavors, offering a vivid example of Sino-French food fusion.

Guests were also treated to the rich and lingering flavors of Duck Soup with Tangerine Peels, the festive atmosphere of tossing Dongjiang salt-baked chicken, and the smoothness of freshly ground Xiguan black sesame paste. French guests praised the event as "a perfect presentation of Oriental culinary art." Among them, the duck soup is a dish from the "Reviving Lost Recipes" culinary heritage project.

The venue also featured a display of Guangzhou's "must-buy souvenirs" And cultural and creative products, including intangible cultural heritage artworks such as Canton porcelain and Canton embroidery, local delicacies like Cantonese pastries and mooncakes, the 15th National Games mascots Xiyangyang and Lerongrong, along with their licensed merchandise. These displays drew crowds of attendees to learn about the items and take photos.

During the sharing session, Mathieu Vianney, a MOF award recipient and a two-star Michelin chef, remarked on the deep connections between Cantonese and French cuisines, particularly their shared emphasis on the essence of ingredients and refined cooking techniques. He was impressed by the innovation and vitality of Cantonese cuisine, noting its consistent presence in the Michelin guide. He hoped the event would further promote culinary exchange and collaboration between France and Guangzhou.

Culinary flavors, ingredients, and cooking techniques from around the world converge and blend in Guangzhou, where Cantonese cuisine is gaining popularity among international friends. Currently, the city boasts over 240,000 restaurants with an annual turnover exceeding 100 billion yuan, reflecting a thriving catering industry.

Source: Lingnan On the Cloud

失传粤菜惊艳巴黎！法国人尝到千年商都的烟火底蕴

法国时间6月13日下午，“食在广州 味耀巴黎”粤菜发布交流活动在法国巴黎成功举办。活动现场，中国大酒店粤菜烹饪大师徐锦辉的炒锅翻飞间，一道传统粤式炒牛奶以独特“软炒”手法惊艳亮相。更令人叫绝的是，他将法式经典食材巧妙地融入粤菜，创作出“法棍面包焗蟹盖”，成为中法风味融合的生动注脚。

此外，宾客们还品鉴到东甲陈皮炖鸭汤的醇厚回甘，体验了东江手撕盐焗鸡"捞起"时的喜庆氛围，以及现磨西关黑芝麻糊的绵密香滑，法国嘉宾连连盛赞这是“东方美食艺术的完美呈现”。其中，东甲陈皮炖鸭汤这道汤品来自“消失的名菜”餐饮文化项目。

活动现场还展示了广州"必购必带"手信和文创产品，包括广彩、广绣等非遗艺术品，广式饼酥、广式月饼等特色食品，十五运会吉祥物“喜洋洋”与“乐融融”及系列文创衍生品，吸引现场嘉宾纷纷驻足了解和拍照打卡。

法国MOF获奖者、米其林二星主厨Mathieu Vianney在交流分享时表示，粤菜与法餐有许多相似之处，都对食材本味和烹饪技艺有执着追求，粤菜的创新和活力让人印象深刻，在米其林评级体系中粤菜始终占据着重要地位，希望通过此次活动，进一步推动法国与广州的餐饮文化交流互动，促进更多合作机会。

世界各地的饮食风味、食材原料、烹饪技艺在广州交汇融合，粤菜也赢得越来越多国际友人喜爱。当前，广州全市餐饮门店数超24万家、年营业额超千亿元人民币，餐饮业发展蓬勃。

文、图｜记者 孙绮曼 通讯员 穗商务宣
翻译丨盛嘉
审校丨林佳岱