This is happening this coming Saturday: the China Festival in Tel Aviv

Naama Eliyahu, who previously brought us the successful World Food Market, is holding a one-off event this Saturday at the China Festival, which includes performances, performances, workshops, and most importantly - authentic Chinese food, and yes, Israel Aharoni will be there as well.

Cucumber salad (Photo: Ran Byrne)

Tel Aviv China Festival (Photo: Ran Biran, PR)

Tea and rice are available in China, the Land of Descent; And we have all kinds of hot drinks.

Chinese, distant and intriguing cuisine came to Israel years ago, but could not become significant. Israel Aharoni, who twenty years ago brought Chinese food to every home in Israel with his bestseller "Chinese Cooking", did help, but something about Chinese food just did not catch on here, although there are several Chinese restaurants that exist for many years, including -Cooney of Aharoni himself in Herzliya.

As Japanese cuisine becomes more and more trendy, and it is already really easy to find Japanese restaurants and menus around Tel Aviv, Chinese restaurants are just closing down, for example the old red Chinese, they are less in the bush, so Chinese food stays away from us most of the time.

In the name of nostalgia: Chinese restaurants are still here

Wonton soup, the name means "soup with pods and noodles" (Photo: Ran Byrne)

Tel Aviv China Festival (Photo: Ran Biran, PR)

What do we know about Chinese food?

Apart from rolling in red phosphorus sauce, what do we really know here in Israel about Chinese food? Like everything the Chinese do, they have been doing this for a very long time too, so it is an ancient and complex kitchen, one that varies greatly from one region to another, because it is nevertheless a huge China, and also with many exotic raw materials and techniques and skills.

Well, if we don't come to China, China will come to us. This coming Saturday (January 4) there will be a one-time event in Tel Aviv, a one-time event that will bring you one step closer to China, Chinese culture and Chinese food. Naama Eliyahu , who previously brought us the World Food Market, brings together all the Chinese cultural people in the country, including the undisputed Israel Aharoni, of course, who will not cook this time, but will come to speak and take in one of the dozens of festival events.

Sichuan-style chicken and rice (Photo: Ren Byrne)

Tel Aviv China Festival (Photo: Ran Biran, PR)

A billion Chinese people are not wrong

The civil year has changed, but it's also about the Chinese New Year celebrations and the opening of the mouse year. In honor of this and as part of the festival, there will be a variety of performances and performances such as the Kung Fu Show, Tai Chi Complex, Chinese Beginner Lesson, the highly sought after Goo Games Complex on Chinese Street, lectures on China and more.

But we gathered here for food, well, other than a Chinese pottery workshop called Gyodze that will deliver grain, and where a traditional Chinese tea ceremony will be held, an authentic Chinese street food complex led by Chinese chefs of the T House will take place. Some of the events are paid for and some are free.

Yin Yang dessert of rice cream, granola and Chinese oranges (Photo: Ren Byrne)

Tel Aviv China Festival (Photo: Ran Biran, PR)

Prepare the Chop Sticks

At the festival, you can taste some classic Chinese dishes, including quite a few vegan dishes, with the prices being around NIS 30-35. Among them:

Szechuan cucumber salad which is basically rice rolls, spicy cucumbers and peanuts in a dominant and spicy blend identified with the Sichuan region. While most of the food in China is sauteed, roasted or fried (an ancient tradition designed to maintain hygiene and a habit that continues to this day), cucumbers are a single relic that is still eaten alive to this day and is popular throughout China.

Bean salad brewed in smoked sesame sauce , also originally Szechuan salad when sesame oil is used as a base for seasoning, a technique that is the mainstay of Chinese cuisine when you place the raw material it spits or spices in the oil, boil and refrigerate, which is essentially the seasoning when the oil strengthens the flavors .

Skin tofu salad that comes with celery, carrot and oil and spices from the South China region. The tofu is dried and gets the flavors of the oil and some types of chili, dry and fresh, spices and black vinegar made from rice and bran. Tofu is widely used in China as a basic raw material of all kinds and textures, from breakfast to dinner. It can be smoky, soft like yogurt or smelly and known as "stinky tofu", which is the equivalent of western blue cheese in terms of Chinese.

The wood ear salad is actually made from the wood ear fungus also called mo-ar, pickled and prickly silage, in a "gelatinous" texture which is the natural texture of the fungus and the Chinese are very fond of.

Xinjian Chickpea Salad , a dish from Xianjian Muslim Province in northwestern China, a street dish sold in markets and near mosques, with flavors influenced by Central and East Asia, such as cumin seeds, coriander seeds, black vinegar and soy.

Steamed Chinese rolls with decomposed beef on the Hoysan axis and a five-spice blend or a vegan version of ragu tofu and spicy eggplant with fermented soy sauce.

Wenton Soup , the name means "Soup with noodles and noodles". It is a sour soup that comes from Hong Kong's Cantonese cuisine, which will be served on shiitake mushrooms and other vegetables.

Xinjiang-style rice and chicken with spices from Central China and Central Asia: Sichuan pepper, anise, cinnamon and chili from East Asia and cumin and coriander from Central Asia, served as slices of poppy with bakchi and roasted lettuce.

Tibetan Momo - Vegan pies stuffed with vegetables and tofu, prepared one by one, hand-made, according to all traditional ritual rules.

"Yin-yang" dessert - the concept of "yin-yang" in general speaks to the balance of nature and every aspect of life. The dessert tries to balance sweetness and sourness with rice cream, granola with 5 spices blend, Chinese orange confit, fruit sauce and green tea.

The food will be accompanied by the T House cocktail bar, which honors the tea drink in various variations with unique cocktails based on tea extracts, alongside Chinese beers and more.

More details and registration on the website of the House of Zionists

China Festival, January 4 from 11 a.m. to 1 p.m., American Zionist House, Daniel Frish 1 Tel Aviv

Rubber-textured wooden ear mushroom salad (Chinese: Ran Byrne)

Tel Aviv China Festival (Photo: Ran Biran, PR)

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Steamed rolls (Photo: Ran Byrne)

Tel Aviv China Festival (Photo: Ran Biran, PR)