Asked about their favorite Chengdu dish, Mr. Bruno Masier, chairman of the World Trade Points Federation, said he likes the Twice-cooked Pork most.
"I especially love the soul seasoning of the dish, the bean paste," he said.
When visiting the Sichuan Cuisine Museum before the event, he learned from the local paste workers how to make the condiment with a history of 300 years.
Mr. Clément PIQUET, a partner of a gourmet and wine magazine, shared his experience of studying Tai Chi on Mt. Qingcheng.
He said that Tai Chi is very popular among his friends, who believe learning Tai Chi seems to be the most direct connection between them and the mysterious oriental culture.