China brings its original flavours to Hyderabad at Telangana Calling

Would you believe me if I said an egg roll is really a rolled-up omelette with a stuffing inside, and that a spring roll need not be bursting with minced chillies and garlic? Probably not. But at The Park Hyderabad, chefs Wang Haiwei and Liu Jiale set the record straight, putting the real egg roll on the table alongside other classics at Telangana Calling: A Story Worth Tasting, hosted by Chitra and Dhairya(CD) Foundation.

The Chinese cooking and tasting event was part of the World & Us – Tourism, Hospitality and Wellness Summit 2026. The chefs opened with a Peking Duck roll, made with glazed duck flown in specially for the occasion. A Beijing speciality, the duck is prized for its thin, crackling skin and soft, seasoned meat, which is sliced right in front of the diners.

True to tradition, the chefs assembled each roll in the presence of the guests. A dab of thick, flavourful soya sauce went onto a thin steamed wheat pancake, followed by two slices of duck. Slim sticks of cucumber and slivers of spring onion were added, and the whole thing was wrapped up and handed over.

Next came the egg rolls. Well-beaten eggs were spread across a pan lightly brushed with oil, and the cooked egg sheet was cut into segments. A portion of minced chicken patty filling went in, and the sheet was rolled up quickly. One surprise for the crowd: these rolls are eaten cold, not piping hot.

To keep the experience as authentic as possible, the afternoon also included a traditional Chinese tea ceremony.

Wang Xinming, Minister Counsellor for Tourism and Culture at the Embassy of the People’s Republic of China, spoke of the value of such exchanges. “Initiatives like these strengthen people-to-people connections and deepen understanding. Through food, tea and cultural interaction, we create opportunities for people to discover and appreciate one another’s traditions,” he said.

He added that China’s culinary offerings are vast, and that travel agencies make adequate arrangements for Indian tourists who are new to Chinese food. “Each province in China has a distinct way of presenting food. Food is cooked and served in accordance with the climate and seasonal produce, and to balance the yin and yang in the body,” he said.

Asked about wellness tourism and the promotion of traditional Chinese medicine, Wang spoke about Yao Shi Tong Yuan, or medicinal and edible homology. A foundational idea in Traditional Chinese Medicine (TCM), it holds that food and medicine share the same origin, with no absolute boundary between them.

Charu Das, founder and director of CD Foundation, said, “Through culture, we can connect countries and build bridges between two great nations and civilisations. Food and shared traditions make these connections personal and meaningful. Such initiatives are important because they bring our people closer and open doors to tourism, friendship and collaboration.”

With the conversation flowing as freely as the food, the chefs went on to prepare spring rolls and a crispy blooming fish. The meal closed on a sweet note with Tang Yuan, steamed sticky rice cakes filled with sweet bean paste.