Students learn to cook Chinese dishes in Yangzhou, Jiangsu province. [Photo/chinanews.com.cn]

More than 30 international students recently embarked on a culinary journey at Yangzhou University, learning to prepare classic dishes from the cuisines of Sichuan, Shandong, and Zhejiang while experiencing the rich cultural stories behind Chinese food.

Young faculty member Wu Peng served as the lead instructor, introducing key culinary techniques, including ingredient coating, deep-frying, sauce preparation, thickening, heat control, and precise seasoning.

During the sessions, Wu demonstrated each step in detail and explained the science behind different cooking methods. He also introduced the unique characteristics of the three regional cuisines: the diverse flavors of Sichuan cuisine, the fresh and savory style of Shandong cuisine, and the light, fresh and crisp taste of Zhejiang cuisine.

In the hands-on sessions, instructors provided guidance on ingredient preparation, wok skills, and plating. After completing their dishes, students shared and tasted each other's creations.

"Before this, I had only tried Chinese food at restaurants overseas. Today, I made authentic Chinese dishes with my own hands and realized that every dish carries the culture and traditions of a region," one international student said.