April 12th is the day when the Ministry of Foreign Affairs of the People's Republic of China and Hubei Provincial People's Government introduced Hubei to the world. In response to the call of the country to promote Hubei, on the afternoon of April 12th, the School of International Education of Hubei University of Economics, cooperating with Hubei Chu Cuisine Research Institute and Chinese International Training Base for Promoting Chinese Food Culture, introduced Chu Cuisine to international students from more than 10 countries and regions.
As a witness of Hubei epidemic, Dean Wang Hong of School of International Education of Hubei University of Economics reviewed the great sacrifices and contributions made by Wuhan people for epidemic prevention and control, introduced Wuhan people's indomitable anti-epidemic spirit and optimistic attitude towards the future, affirmed the outstanding performance of international students in our school in the epidemic, and expressed confidence in the high-quality development of Hubei Province and our school in the next stage. Xia Baoguo, a teacher from the Training Base of Chinese Food Culture for International Promotion of Chinese Language, introduced the connotation of Chinese and Hubei food culture in detail, and told about the long history, profound foundation and distinctive flavor of Chu cuisine.
Jordan, an international student from Hubei University of Economics, shared what he saw and felt during the epidemic in Wuhan, and expressed his gratitude for the care of the school during the epidemic. Roman, an international student from Wuhan Textile University, recorded Hubei's achievements in poverty alleviation through pictures.
Finally, it is the live display of Chu cuisine masters and the promotion of Chu cuisine. Distinguished professor of Hubei University of Economics, Tong Zhenzhong, a special researcher of Hubei Chu Cuisine Research Institute and a registered Chinese culinary master, demonstrated the production of Hubei famous cuisin --- braised Qianjiang crayfish and smoked fish with five flavors. Gao Qiong, an associate professor at Hubei University of Economics, a researcher at Hubei Chu Cuisine Research Institute and a registered Chinese pastry chef, brought Wuhan cuisine Wuhan Regan Noodles and Xiaogan rice wine. Shen Sijing, a teacher of Hubei University of Economics, a researcher of Hubei Chu Cuisine Research Institute, an expert coach of Hubei Provincial Training Team for Cooking Western Food in the 46th World Skills Competition, and a national technical expert winner, performed the skills of picking up the whole chicken quickly. All the international students present were impressed by the skills of the masters and praised Hubei's food culture.
Hubei, as an important birthplace of Chinese civilization, has a long history of food culture. Taking Chu Cuisine as an example, this activity presented the Hubei food culture to international students from different countries in the world. The earthly flavor represented by cuisine conveys the optimistic and open-minded life attitude, heroic fighting spirit and vigorous development trend of Hubei people to the world.