The Chinese Food Festival returns to Potters Field Park from 31 August-2 September this year and is themed around the famous night markets of China known as yè shì, but with the benefit of all-day dining.
The event will showcase more than 20 vendors who will be cooking up around 100 authentic market dishes representing seven individual provinces from across China.
Dishes will include Xiaomian noodles with toppings from Liu Xiaomian, the Boiler House Food Hall, Brick Lane, London; Taiwanese ‘Wheelcakes' (soft fluffy pancakes filled with sweet fillings) from Wheelcake Island; and Taiwanese-fried Yan Su Ji, salt and pepper king oyster mushroom and green tea jelly from Jiaba, both Old Spitalfields Market, London.
From further afield dishes such as Wuhan chilli oil-braised crayfish (from Wuhan Midnight Market in Central China) and rose ice jelly made with organic Yunnan roses garnished with crunchy peanuts, dried raisins, and dried hawthorn (from Yunnan in South China) will make an appearance
The Lee Kum Kee Chinese Kitchen is offering free masterclasses throughout the festival in association with School of Wok, teaching the market classic barbecue chicken bao with pickled vegetables. A Cobra and Snow Beer bar and JiangXiaoBai Baiju bar will be serving drinks until late adding to the opportunity for visitors to experience the diversity of Chinese food and drink.