Days ago, Townsville’s culinary-commerce delegation came to Changshu for exchange.

On the first day, Chinese chefs from Shange-Li Hotel showed the cooking of special dishes like Pan-Fried Beef with Crispy Garlic, Shrimp Balls, etc. while Australian chefs demonstrated the cooking of mixed seafood stew. In addition, teachers of culinary major from Changshu Vocational School taught cold dish creation and pastry making, and over 50 students of culinary major attended the program. 

The delegation is headed by China-friendly Mr. Simon Milcock, a former high official of Townsville, who made considerable efforts to promote a series of exchanges between Changshu and Townsville. Afterwards, Mr. Simon Milcock cofounded the international culinary organization COWA to facilitate cuisine exchanges in different regions and promote communication and trade globally. This time, the delegation first visited Changshu Vocational School, and then Shajiabang Scenic Zone, Weng Tonghe Memorial,etc, deeply impressed by the cultural charm of Changshu.