German Chancellor Friedrich Merz sampled traditional Hangzhou cuisine during his China visit, tasting Dongpo Pork and West Lake Vinegar Fish.
When German Chancellor Friedrich Merz travelled to China for his first official visit since taking office, much of the attention centred on trade, technology and diplomatic ties. Yet in Hangzhou, part of the spotlight shifted from formal meetings to the dining table.
A Reinvented Dongpo Pork
During his stop in the eastern Chinese city, Merz attended a luncheon featuring traditional Hangzhou dishes. Among them was Dongpo Pork, a signature of Zhejiang cuisine known for its deep colour and soft, layered texture.
For the occasion, Zhang Jian, executive chef at Huajia Villa, prepared a special variation. He added abalone and osmanthus to the traditional recipe, bringing added depth and a subtle floral note.
“Dongpo pork is all about heat and timing,” Zhang told CNS. “It takes four to five hours to cook properly.”
Traditionally, the pork is served as a large cube in a clay pot. However, the kitchen adjusted the presentation. The meat was plated instead of kept in the jar and cut into smaller portions so it could be eaten easily with a knife and fork. The flavours remained rich and balanced, while the presentation felt more familiar to foreign guests.
A Sweet and Sour Flavour
Another highlight was West Lake Vinegar Fish, one of Hangzhou’s most recognisable dishes. The recipe appears simple, yet it demands precision. Chefs rely on careful knife work and exact water temperature to achieve its tender texture. Sugar, vinegar, soy sauce and rice wine combine to create a clean, layered sweet-and-sour flavour.
This time, the team chose sand goby rather than the traditional grass carp. The flesh has fewer bones and offers a delicate, springy bite. The adjustment preserved the character of the dish while making it easier to enjoy.
Together, the mellow richness of Dongpo Pork and the bright acidity of West Lake Vinegar Fish formed part of the delegation’s experience of Hangzhou.
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