A master class on "Chinese cuisine" was held on 18 October at the Confucius Institute under the Azerbaijan University of Languages (AUL). At the event, Chinese cooks who cooked Chinese cuisine shared their secrets about the selection of products and national dishes, as well as emphasized the importance of cooking the main principles of Chinese cuisine at high speed and high temperature. According to the Chinese chefs, Chinese tradition food is not only delicious and useful, but should be treated as well as the process of food acceptance should always be considered as a moment of familiarization with the culture of the nation.

 Professor Rafig Abbasov, director of the Confucius Institute, spoke about Chinese cuisine traditions and philosophy, dating back more than three thousand years. He said that the Confucius Institute and the National Culinary Center have signed a cooperation agreement and the main goal of this agreement is to enhance cooperation between the two countries in the field of culinary arts, to strengthen ties in the field of training qualified cooks and culinary experts.

It should be noted that master classes were mainly presented to participants of the event: seafood, meat, traditional desserts, as well as sugar apple, emperor chicken, sichuan pepper and other Chinese cuisine.