From the Asia News Weekly website(Liu Heping, Zhang Zerong, Wang Qili)<\/strong>Fragrant tea on the Double Ninth Festival welcomed distinguished guests, and discussions on cooperation resonated in harmony. On October 23, marking the 10th anniversary of China\u2019s implementation of the \u201cBelt and Road\u201d national strategy and its advocacy for building a community with a shared future, the Acting President of the Malaysian International Cultural Enterprise Promotion Association\u2014who was visiting Sichuan to conduct research and exchange views on the cultural and tourism industries\u2014accepted an invitation from the Sichuan Provincial Association for International Friendship.Zhu Jinmei<\/strong>Public Relations Director of the Penang Chapter of the Malaysia-China General Chamber of CommerceZheng Jianwei<\/strong>... He accepted an invitation to visit the \u201cXianyuan Hong\u201d Ancient Tree Black Tea Company of the Huaxi Hope Group, where he had a cordial conversation with leaders of the Sichuan Food Culture Research Association and representatives of outstanding enterprises. The hosts and guests engaged in a sincere exchange on the topic of how Chinese culinary culture can be integrated into Malaysian society, reaching a consensus that both sidesShared roots, shared ancestry, shared origins, shared values, and a shared culture,<\/strong>The prospects for our joint development are broad, and we are full of confidence.<\/p>\n\n\n Representing China at the event was the president of the Sichuan Food Culture Research AssociationYin Huaguo<\/strong>, Senior Advisor to the Sichuan Tea Industry AssociationZhang Zerong<\/strong>; Special First-Class Chef, Master of Sichuan Cuisine for State Banquets, Vice President of the Sichuan Food Culture Research AssociationChen Tinglong<\/strong>; General Manager of Huaxi Hope Group\u2019s Xianyuan Honggu Tea Tree Tea Co., Ltd.Lin Ziqing<\/strong>, President of the Sichuan Chefs ClubDu Xianjun<\/strong>, General Manager of Chengdu Da Ronghe RestaurantGou Xingjian<\/strong>, Beijing Baiyou Book Editorial Center and Executive Editor of *The History of the Struggles of China\u2019s Top 100 Entrepreneurs*Wang Qili<\/strong>; Deputy Editor-in-Chief of *Asia News Weekly*, Editor-in-Chief of China International Times Online, and Deputy Director of the Publicity and Education Center of the Sichuan Food Culture Research AssociationLiu Ping (1962-), PRC diplomat, special representative of the Chinese communist party from 2005<\/strong>; Chairman of the Everyone Calligraphy GroupGao Chao<\/strong>etc.<\/p>\n\n\n\n Savoring fine tea and discussing cooperation. At the exchange meeting, Yin Huaguo, President of the Sichuan Food Culture Research Association, first introduced the association\u2019s basic profile to the Malaysian guests, as well as the series of major activities it has organized in recent years to promote Sichuan cuisine and tea culture.<\/p>\n\n\n\n \u201cMalaysia is a Muslim country with a population of over 32 million, including 6.8 million ethnic Chinese. The more than 20 million Malays constitute the main consumer base for halal food. Within Malaysia\u2019s culinary culture, the South Chinese cuisines of Fujian, Zhejiang, and Guangdong account for a significant portion.\u201d The Acting President of the Malaysian International Cultural Enterprise Promotion Association, who is well-versed in the daily lives and customs of the Malaysian people,Zhu Jinmei<\/strong>Public Relations Director of the Penang Chapter of the Ladies and Chinese-Malaysian General Chamber of CommerceZheng Jianwei<\/strong>They each briefed their Chinese friends on the basic situation of Malaysia\u2019s food culture market, and all mentioned one key term\u201cHalal Certification.\u201d<\/strong>This is an essential \u201ccertification of eligibility\u201d for local businesses operating in the food and beverage industry; otherwise, Malaysians will not recognize them. Foreign entities investing in Malaysia\u2019s food and beverage industry must also complete this procedure.<\/p>\n\n\n\n General Manager of Huaxi Hope Group Xianyuan Hong Ancient Tea Tree Tea Co., Ltd.Lin Ziqing,<\/strong>After recalling to the guests that Xianyuan Hong Ancient Tree Tea had become the official tea of the Danish Royal Family, he explained that, In 2017, Kazakh Deputy Prime Minister Merzakhmetov led a delegation on a visit to China, where he held discussions with relevant Chinese leaders on issues such as agriculture. As a leading Chinese agricultural and livestock enterprise, Huaxi Hope\u00b7Tequ Group was invited to attend.\u00a0At the meeting, Huaxi Hope Group presented \u201cXianyuan Red\u201d\u2014an ancient-tree black tea produced by the group\u2014as a state gift to Merzakhmetov. Merzakhmetov remarked: \u201cAs \u2018Xianyuan Hong\u2019 ancient-tree black tea is the official tea of the Danish Royal Family and other nations, I hope this tea will also become the designated tea for official receptions by the Kazakhstani government. I believe it will serve as a bond to deepen the friendship between our two peoples, and I wish that the friendship between the Chinese and Kazakhstani peoples will endure forever, just like the thousand-year-old tea trees.\u201d Xianyuan Hong Ancient Tree Black Tea has quietly made its way onto the world stage, becoming a shining emblem of Chinese tea culture.<\/p>\n\n\n <\/p>\n\n\n\n Over tea, during a candid and friendly conversation, everyone spoke with great interest about their respective professions: Special First-Class Chef, Master of Sichuan Cuisine for State Banquets, and Vice President of the Sichuan Food Culture Research Association.Chen Tinglong<\/strong>Drawing on his experience cooking Chinese cuisine overseas and his extensive culinary expertise, he explains how Sichuan cuisine can create a rich variety of delicious dishes through its 24 distinct flavor profiles, setting it apart from the other eight major Chinese culinary traditions. Taking into account the customs of Malaysia as a Muslim halal country, he can use ingredients such as non-pork alternatives to create and prepare 200 varieties of vegetarian banquet dishes that are popular among Malaysians. Chairman of Everyone Calligraphy CompanyGao Chao<\/strong>Mr. [Name] introduced the \u201cEveryone Practices Calligraphy\u201d program to guests from China and abroad. This initiative focuses on the traditional Chinese art of calligraphy and aims to improve the Chinese character writing skills and proficiency of school-age children. Currently, there are more than 3,000 locations nationwide, and the program has been widely welcomed by parents and children alike. Senior Advisor to the Sichuan Provincial Tea Industry AssociationZhang Zerong<\/strong>He shared his views and opinions on China-Malaysia cooperation in the food and beverage industry. President of the Sichuan Chefs ClubDu Xianjun<\/strong>General Manager of Chengdu Da Ronghe RestaurantGou Xingjian<\/strong>... each shared their views on how Sichuan cuisine and Malaysian culinary culture can be fused.<\/p>\n\n\n The photo shows Huaxi Hope Group\u2019s Xianyuan Red Ancient Tea Tree Tea Co., Ltd. presenting gifts\u2014green, eco-friendly Xianyuan Red Ancient Tea Tree Tea\u2014to the two guests from Malaysia following the exchange and discussion session.<\/p>","protected":false},"excerpt":{"rendered":" \u2014\u2014\u56db\u5ddd\u7701\u98df\u54c1\u6587\u5316\u7814\u7a76\u4f1a\u66a8\u4e2d\u56fd\u00b7\u9a6c\u6765\u897f\u4e9a\u7f8e\u98df\u6587\u5316\u4ea4\u6d41 [\u2026]<\/span><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":8,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-4993","post","type-post","status-publish","format-standard","hentry","category-latest-news"],"_links":{"self":[{"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/posts\/4993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/comments?post=4993"}],"version-history":[{"count":2,"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/posts\/4993\/revisions"}],"predecessor-version":[{"id":5001,"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/posts\/4993\/revisions\/5001"}],"wp:attachment":[{"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/media?parent=4993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/categories?post=4993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.yzzks.com\/en\/wp-json\/wp\/v2\/tags?post=4993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/yzzks.com\/wp-content\/uploads\/2023\/10\/1-5.jpg\")
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