Mesopotamian era cuisine makes come back

Bringing back the cuisine dating back to the Mesopotamian era, the central Yunan province now comes alive with its delicacies in the Chinese hub of the former British Empire.
"The truly ancient Chinese civilsation, which expresses itself through robust layered food, a cross between the Schezuan and Cantonese delicacies, is as much old as the Mesopotamian time, hitherto untasted in this part of the world where Chinese food is known through certain stereotypes," a representative hailing from the Mainland China said.
Chef Xiao Jung, hailing from the Yunun province of Mainland, rustled up the chilli-based steamed dishes with pungent smell including Stir Fried Shrimps Changsha style, and Steamed Fish with Hunan.

"All these have been going on for ages with no dilution or contemporizing the tanginess or flavor.
In the southern part of the city, very near a German learning institution, "We have recreated a mini Yunan with all the smells and flavors transported from the land," the Mainland China chef said.
The vintage cuisine - from Chinese Bok Choy, Haricot Beans and Mushroom are all cooked in the typical Yunan style in clay pot or dry wok as savoured by the monarchs.