Overseas Chinese Food and Culture Exchange Activities in Fujian Province- “Journey to a Foreign Land” on the Tip of the Tongue

On the evening of September 13, the 2024 Overseas Chinese Culinary Culture Exchange Event (Zherong Special Session) kicked off in Zherong County, Ningde City, Fujian Province. The unique food tasting area attracted crowds eager to experience the vibrant flavors of Southeast Asia.

Diners formed long lines to sample a variety of dishes, including vibrant Indonesian satay, melt-in-your-mouth Indonesian cakes, rich Vietnamese coffee, and crispy Vietnamese spring rolls—all part of this exciting “culinary journey.”

Indonesian and Vietnamese culinary experts from the Donghutang Overseas Chinese Farm in Ningde enthusiastically showcased their skills, capturing the attention of excited attendees.

At the grill, 50-year-old Vietnamese expatriate Tang Saibao was busy serving up freshly grilled satay skewers, sweat glistening on his brow. “I want to share the distinctive flavors of Southeast Asian cuisine with more food lovers and friends from Zherong,” he said in an interview with a reporter from China News Service.

Tang moved back to China with his parents in 1978 and settled at the Donghutang Overseas Chinese Farm, established through reclamation projects that welcomed over 4,000 expatriates from Indonesia, Malaysia, and Vietnam.

“Growing up, my parents often prepared various Southeast Asian specialties for us,” Tang reminisced. “In Indonesia and other Southeast Asian countries, you could always find vendors selling their unique versions of satay.”

What makes his grilled satay special? “It’s all about the timing and seasoning,” he explained. “We select the best pork shoulder, slice it thinly, marinate it, and grill it over charcoal. When it’s hot, we dip it in our secret sauce—it’s a real delicacy.”

Twelve years ago, Tang started selling Indonesian satay from a stall. His reputation skyrocketed, leading to the opening of “A De Indonesian Barbecue” within a year, known for its tender meat and aromatic flavors. “Crispy on the outside and juicy on the inside, once you try it, you’ll definitely come back,” he added with a smile.

Nearby, the alluring sight of translucent Indonesian layer cakes, rich with coconut aroma, drew customers in. “I want everyone to taste these Indonesian delicacies,” said 70-year-old Indonesian expatriate Chen Shiwei.

Chen returned to China with his parents in 1960, living in Minhou and Lianjiang before moving to the Donghutang Overseas Chinese Farm in 1986. He recalled his days selling Indonesian rice dumplings to Zhejiang, at times moving as many as 2,000 in a single day. “Now, I mostly make cakes to order; my regular customers always come back, especially during festive seasons,” he shared.

According to Chen, the seven-layer cake is crafted from a blend of coconut milk, pandan leaves, and cocoa powder to create various colors. Each layer is steamed individually, resulting in a unique Indonesian treat. He emphasized that temperature and color control are crucial in making this cake, which has become a local favorite due to its delightful texture and appearance.

Vietnamese spring rolls, a staple in Vietnam, differ from their Chinese counterparts by using rice paper made from Vietnamese rice, giving them a transparent, net-like appearance. “One type is served fresh, while the other is fried, so everyone can choose based on their preference,” noted Vietnamese expatriate Miao Yayang. He highlighted the necessity of pairing them with a signature sauce made from Vietnamese fish sauce, lime, Thai chili, and a hint of sugar. “With fresh mint and various herbs, it creates a special flavor that’s indispensable on the Vietnamese dining table.”

Miao, who moved to Ningde with his grandparents in 1978 at just seven years old, now resides in the Overseas Chinese village in the Dongqiao Economic and Technological Development Zone. Since opening a store for Vietnamese dried goods in 2007, he has expanded into a private kitchen specializing in Vietnamese cuisine, often fully booked a week in advance.

“Even though I’m not running a shop anymore, I still wish to promote and showcase Vietnamese culinary culture and specialties through these events and my own efforts,” Miao expressed.