Professor Thomas Dubois from Beijing Normal University, a seasoned China scholar hailing from the United States. [Photo/tidenews.com.cn]

The major research project on Zhejiang culture, "Hundreds of Counties, Thousands of Bowls, and Zhejiang Dietary Culture", held its symposium at Louwailou, a renowned restaurant in Hangzhou on Dec 12.

Among the distinguished guests was Professor Thomas Dubois from Beijing Normal University, a seasoned China scholar hailing from the United States. His expertise lies in the history of Chinese cuisine, and he has previously delved into the art of Sichuan cuisine. Having spent over a decade in China, Professor Dubois fluently converses in authentic Beijing-style Mandarin. However, his knowledge of Zhejiang cuisine had primarily been shaped by the writings of Lu Xun, with a particular curiosity about the fennel beans mentioned in the literary works.

During his first visit to Hangzhou, Dubois had the honor of savoring authentic Hangzhou cuisine. As lunchtime arrived, and he got the chance to taste genuine Hangzhou dishes, he was full of praise. "The cuisine is exquisitely detailed, significantly different from northern Chinese cuisines, and at the same time, it's not greasy. I feel like I could eat it every day without getting tired of it," remarked the professor. When asked about the most memorable dish, he mentioned, "I can't recall the name, but it had steamed fish, minced meat, and pickled vegetables. That dish left a lasting impression on me."

Since the launch of the "Hundreds of Counties, Thousands of Bowls" project in Zhejiang province, the West Lake Scenic Area has seen 14 establishments awarded provincial and municipal demonstration stores. Notable dishes such as Crab Stuffed Orange, Wulin Braised Eel, West Lake Crucian Carp Jelly, and West Lake Water Shield Sprout have earned a place in the provincial list of a thousand Zhejiang dishes.

Professor Thomas Dubois (R2) takes photos of the dishes. [Photo/tidenews.com.cn]