Dr. M.K. Ganesh, chef and principal, along with faculty member Payal (F&B Services), guided the B.Sc. final-year students in a hands-on practical session showcasing authentic Asian culinary skills. Director Prof. V. Venkata Ramana appreciated the efforts and dedication of the students.

Chinese cuisine, one of the world’s oldest culinary traditions with a history of over 5,000 years, is renowned for its balance of flavors, colors, and textures, rooted in the principles of harmony (yin-yang). With regional styles such as Cantonese, Sichuan, Shandong, and Hunan, it offers tastes ranging from mild and aromatic to bold and spicy. Staples like rice, noodles, soy, tea, fresh vegetables, meats, and seafood form the essence of this rich tradition, which today is celebrated worldwide for its diversity, richness, and artistry.

The session highlighted expertise in preparation, presentation, and service across multiple courses:

Tang (Soup)

1. Manchow Soup (Veg / Non-Veg) – Thick

2. Hot & Sour Soup (Veg / Non-Veg) – Thin

Jiaozi (Starters)

1. Pot Stickers (Chicken) – Pan Fried / Deep Fried

2. Vegetable Dumplings – Steamed / Fried

Zhu Cai (Main Course)

1. Chilli Garlic Noodles (Veg / Egg / Chicken)

2. Shanghai Fried Rice (Veg / Egg / Chicken)

Peicai (Accompaniments)

1. Three Cup Chicken

2. Honey Chilli Fish

3. Stir-Fried Vegetables in Oyster Sauce

Zhuliao (Condiments / Dips)

1. Sweet Chilli Sauce

2. Chilli Vinegar

Tian Dian (Desserts)

1. Darasaan

2. Tang Yuan (Sweet Rice Balls)

Yin Liao (Beverages)

1. Iced Lemon Tea

2. Oolong Tea (Warm Jasmine)

The students displayed culinary creativity with precision under expert supervision, making the session both a learning experience and a celebration of Asian gastronomy.

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