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IOC president impressed by Jinling Gourmet
On October 12, 2005, Jacques Rogge, president of the International Olympic Committee (IOC) arrived in the Jinling Hotel Nanjing and stayed in the Jinling Suite. He came to Nanjing to attend the opening ceremony of China's 10th National Games. One week prior to his arrival, the Jinling Hotel had begun to prepared special menu to entertain the IOC president, as introduced Sun Xuewu, the hotel’s executive chef.
According to Mr. Sun, this time the menu is based on the quintessential part of Jinling cuisine and tailor made with special ingredients and creatively tendered by Jinling chef. Take the stewed bamboo, mushroom, sliced abalone for example, it is served in the traditional superior soup in Jinling style. The braised fish-ball in cream soup is made with fresh catfish and carp marinated in vegetable sauce. The sautéed vegetable, made with bines and chrysanthemum, are fresh and inviting.
What the Rogges like most this time is the fried dumplings filled with minced beef and Chinese cabbage. Given by Mr. Liu Wanqing, a local gastronome in his 70's, the homemade recipe is a secret one known to only a few and it takes three days to prepare the staffing. Full of gravy and tasty, the Rogges tried several dumplings and spoke highly of this food. Mrs. Rogges was especially impressed by the special ginger flavor inside the dumpling. After the banquet, they asked for a copy of the menu for remembering this unusual dining experience. (Wang Qiuping, from Xinhua News Agency)
