In Kunming, dubbed the 'Spring City' of the Chinese mainland, chef Janjira Ananchaipattana has turned Thai cuisine from a curious novelty into a local staple.
When she first arrived from Chiang Mai 26 years ago, hot and sour Thai flavors were virtually unheard of in Yunnan's capital. Today, her six bustling restaurants have introduced generations of diners to signature dishes like tom yum and pad thai.
Janjira's success mirrors a broader culinary trend: the appetite for international flavors in the Chinese mainland has soared as young diners seek new tastes and experiences.
Long-Table Banquet Marks 50 Years
With the upcoming 50th anniversary of China-Thailand diplomatic relations, Janjira wanted to honor both her roots and her loyal patrons. She organized a 'Friendship Long-Table Banquet' that stretched across a popular city square, inviting hundreds of guests to feast on authentic Thai dishes served family-style.
A Fusion of Cultures on the Plate
Alongside classics such as green curry and mango sticky rice, Janjira introduced a special fusion dish blending Yunnan chili peppers with Thai coconut milk, an innovation that won rave reviews and symbolizes the harmony of two culinary traditions.
Why It Matters
Beyond the flavors, the banquet celebrates a deeper story of cross-border exchange. Culinary diplomacy like Janjira's event strengthens cultural bonds, fuels local economies, and inspires travelers and food lovers across G20 nations to explore diverse traditions.
As global citizens, sharing meals can be a powerful way to connect. What fusion dishes are on your bucket list? Let us know in the comments below!
Reference(s):
cgtn.com
