[Explanation] Turkish chef Ahmet Bilgen with a Michelin restaurant background is known by many as a "genius chef". He started his first job in Dubai at the age of 14 and started his first job in Dubai at the age of 19, and he has been on the road of culinary since then. Open all the way".

The 37-year-old has worked in more than five-star hotels in six countries and is good at cooking Mediterranean cuisine.

　　From April 15th to 25th, Ah Meng was invited to visit Lanzhou and became a local chef with the theme of "Mediterranean cuisine", looking for his "guest world" in Northwest China.

In the nearly 20 years of polishing his cooking skills, Ah Meng is good at describing stories with food.

In an exclusive interview with a reporter from China News Agency, he said that every dish has a story, and the food and culture of each place are interlinked. Understanding the eating habits and folk culture of the local people is also the most important preparation for the guest chef.

　　[Concurrent] Turkish Michelin chef Ameng

　　Of course, this is a challenge, but I like this challenge, I came here to share different cuisines.

Of course, if I just cook the food in my hometown, it will be difficult for people with different customs to accept it, but when I come here to learn and observe, I can do more, and I can use the ingredients to make my own characteristics here. Food, come here to learn local culture and combine local ingredients to make food closer to my hometown, because if I only make food from my hometown, no one will like it.

　　[Explanation] A Meng likes China's history, culture and Chinese food skills. In 2014, A Meng and his wife settled in Suzhou, China, and worked at the Hyatt Hotel in Suzhou.

He believes that to make authentic "Mediterranean cuisine" in China, it is necessary to maintain the exotic flavor of the cuisine and to make the local people love it. This is what he has been learning and improving.

In order to explore the "secret" of the taste buds of Chinese diners, Ameng also went to local museums, cultural palaces and other places to find local elements and chat with Chinese guests for advice.

　　[Concurrent] Turkish Michelin chef Ameng

　　I can cook the same dishes all the time, but there are different routes for us. I want to go all over the world to see different food productions, so this is my mission for me, and this is where I came. China, the reason for making food in China.

　　[Explanation] As the exchanges between China and the world increase, tasting exotic cuisine has become the yearning of people everywhere.

Inviting foreign chefs to visit their hometowns and cook special dishes has become a new way for many restaurants in China to promote and publicize after the epidemic.

　　[Concurrent] Liao Kunwei, person in charge of Lanzhou "Mediterranean Food Festival"

　　The "Mediterranean Food Festival" is held from April 15th to 25th. The consideration is to bring in the different food concepts of Turkey, Spain, including Italy and France.

This time it is a series of different dishes from Turkey. There are actually many innovations in the dishes, including things that are not available in the local area. This time Ameng will personally make them for everyone.

　　[Explanation] Ameng needs to reduce the sweetness of food when working in China, and reduce the spiciness when working in Russia. Each menu needs to be determined according to local eating habits.

His ultimate dream is to open a mixed-style restaurant, hoping to have authentic dishes such as Turkey, France, and Italy, as well as a dazzling array of Chinese dishes.

　　Reporter Li Yalong Ding Si reports from Lanzhou, Gansu

Editor in charge: [Ji Xiang]