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<p>In the latest episode of <em><strong>"</strong></em><em><strong>Trending in China"</strong></em>, Irish chef Curt Evans reveals his unexpected journey in Anhui with host <em><strong>Yolanda Lu </strong></em>in Beijing<strong> </strong>and <em><strong>Zhao Jinzheng </strong></em>in Hefei. Arriving in Hefei seven years ago for a university exchange program, he planned to stay 10 months but fell for the province’s authenticity: "Anhui is super real--the people are genuine, and it feels like the real China. I didn’t choose Anhui; it chose me."</p><figure><img src="https://image.xyzcdn.net/FmPKCyDKWgA5zx9msTco6I6JhKXT.jpg"/></figure><p>With Michelin kitchen experience, Curt now runs food consulting ventures and restaurants bridging Irish and Huizhou cuisines. He delves into iconic dishes like stinky mandarin fish (臭鳜鱼), born from ancient merchants’ preservation techniques, and hairy tofu (毛豆腐), a frugality-driven innovation. These stories show how food conveys love when words fail....