In our last group lunch at Txirain gastronomical society, we had the pleasure to enjoy the best Chinese food in San Sebastian thanks to our postdoc Yuewen Fang.
Yuewen showed that he is not only a committed and brilliant scientist, he is also an outstanding cook. We learned the mysteries of Chinese cuisine while preparing lunch with him and really felt like in a restaurant in Shanghai.
We enjoyed very much the Wontons, the predecessors of Italian raviolis, whose dough was prepared by Yuewen alone, and the deeply fried cauliflower as starters. The slowly cooked minced pork was also delicious. The lunch followed with egg fried rice, Kung Pao chicken, and, finally, as a dessert, sweet corn pancakes.
The good things of having a multicultural group is that not only new ideas flow into research projects, but that the flavors of different countries can also be shared. Many of us will try to cook ourselves these new dishes, but sure will not come out as good as they did the other day.