The Fermented Road: An Irish Chef's Unlikely Love Affair with Anhui

In the latest episode of "Trending in China", Irish chef Curt Evans reveals his unexpected journey in Anhui. Arriving in Hefei seven years ago for a university exchange program, he planned to stay 10 months but fell for the province’s authenticity. "Anhui is super real--the people are genuine, and it feels like the real China. I didn’t choose Anhui; it chose me."With Michelin kitchen experience, Curt now runs food consulting ventures and restaurants bridging Irish and Huizhou cuisines. He delves into iconic dishes like stinky mandarin fish (臭鳜鱼), born from ancient merchants’ preservation techniques, and hairy tofu (毛豆腐), a frugality-driven innovation: "These stories show how food conveys love when words fail."He finds deep parallels between Anhui and Irish food culture: "Both turned scarcity into creativity—fermenting, curing, and sharing meals as acts of resilience." Tune in to discover Anhui beyond the guidebooks.This podcast is available on Spotify, Apple Podcast and YouTube, among many platforms.You are also more than welcome to check our newsletter where you can find more in-depth sharings around Chinese economy: pekingensight.substack.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pekingensight.substack.com