Celebrity Media Commentator: In an era of deepening globalization and increasingly dynamic cultural exchanges, Chinese culinary culture, with its profound essence and vibrant forms of expression, is becoming a remarkable "cultural ambassador" on the world’s dining tables. Yesterday, the "Chinese Culinary Cultural Experience Series" — initiated by the Celebrity Media Foundation Board of Directors and personally curated and hosted by CEO Ms. Ashley Chen — once again sparked heated discussion in Manhattan, New York. Senior executives and chefs from the United Nations Delegation Restaurant visited the renowned Sichuan restaurant CHili in Manhattan to savor the authentic spicy flavors of Sichuan cuisine, receiving unanimous praise on site.

This is not the first time the United Nations delegation has had a close encounter with Chinese cuisine. Previously, under the meticulous arrangements of Ms. Ashley Chen, they experienced the elegance of Zhejiang cuisine and the freshness of Cantonese cuisine. This Sichuan cuisine journey marks their third stop in the "Eight Great Cuisines Tour," offering another unforgettable culinary adventure.

Sichuan cuisine, renowned for its unique combination of "numbing, spicy, fresh, fragrant, rich but not greasy, numbing but not dry," received high praise from these international culinary experts. Dishes such as "Kung Pao Chicken," "Fish-Fragrant Shredded Pork," and "Pickled Fish" each unfolded like a painting, narrating the geographical charm and cultural secrets of the Sichuan and Chongqing regions.

In fact, it is the regional cultural diversity embodied by China's "Eight Great Cuisines" that makes Chinese cuisine so dazzling on the international stage:

• Sichuan Cuisine (Sichuan): Rich in seasoning, emphasizes "a hundred dishes with a hundred flavors," famous for its spiciness and numbing sensation.
• Cantonese Cuisine (Guangdong): Focuses on the original taste of ingredients, demonstrates superb culinary skills, especially excelling in seafood.
• Shandong Cuisine (Shandong): Ancient and profound, values control of heat, known for its strong, mellow, and savory flavors.
• Jiangsu Cuisine (Jiangsu): A representative of southern elegance, characterized by fresh taste, delicate presentation, and excellent color, aroma, and flavor.
• Zhejiang Cuisine (Zhejiang): Features "light, fragrant, crisp, and tender" qualities, emphasizing seasonal freshness.
• Fujian Cuisine (Fujian): Known for seafood, specializes in soups, and offers a wide range of flavors.
• Hunan Cuisine (Hunan): Spicy and rich in layers, famous for its heavy oil and chili usage.
• Anhui Cuisine (Anhui): Excels in braising, stewing, and simmering, known for its strong flavors and frequent use of wild mountain ingredients.

This Sichuan cuisine journey is not just a feast for the taste buds but also a bridge of cultural understanding and emotional resonance. Through this "dialogue" with dishes, senior executives from the UN delegation’s restaurant gained insights into the warmth, philosophy, and aesthetics of the Chinese nation with every tasting. Meanwhile, the Celebrity Media Foundation, aligning with the United Nations' Sustainable Development Goals, continues to serve as an active cultural bridge through the dissemination of culinary arts.

Gastronomy knows no borders; culture resonates universally. Through meticulously planned culinary exchange events, the Celebrity Media Foundation is building a new window for the world to understand and fall in love with Chinese culture. In the future, the Eight Great Cuisines will continue to take the stage, telling the world stories of Chinese cuisine. Every meal will become a heart-to-heart connection and a dialogue of civilizations beyond language barriers.

As one UN chef exclaimed at the end of the event, "Chinese cuisine is a form of wisdom, a philosophy, and a highly respectable way of life."

Restaurant owners specializing in the Eight Great Cuisines in New York who are interested in inviting us to experience your restaurant are welcome to email CEO Ashley Chen at: This email address is being protected from spambots. You need JavaScript enabled to view it.