On June 20, the Chu Cuisine Overseas Tour hosted a tasting dinner in Tokyo, marking another successful step for Chu cuisine on the international stage. He Lijun, Deputy Secretary-General of the Hubei Provincial Government and Director-General of the Counsellors' Office, attended and delivered remarks.

  As an important event of Hubei Week at the China Pavilion of Expo 2025 Osaka, and organized by the Hubei Provincial Department of Commerce and the China Council for the Promotion of International Trade, Hubei Sub-Council (CCPIT Hubei), the dinner brought together prominent figures from Japan's political, business, and culinary circles, as well as Expo guests. Amid the lively interplay of cuisine and culture, participants shared Hubei flavors and deepened friendship.

  A team of master chefs from Hubei thoughtfully prepared twelve signature Jingchu dishes for the guests, including Crispy Steamed Pork with Rice Flour, Xiaogan Sweet Fermented Rice, and Pan-Seared Three-Delicacy Doupi. The freshness of Wuchang Fish, the aroma of Hot Dry Noodles, the crispness of River Shrimp Patties, and the richness of Lotus Root Soup showcased diverse Jingchu flavors and won high praise from attendees.

  "Chu Tea" — represented by Enshi Yulu and Zhaoliqiao Qingzhuan dark-brick tea — was served at the tables. The bright, tender-green liquor of Jingchu green tea and the clean, mellow notes of dark tea earned enthusiastic acclaim.

  "Chu Spirits" were represented by huangjiu produced in Shiyan and Jingjiu from Huangshi, both presenting distinctive bouquet and color that delighted the guests.

  The program also featured performances of Jingchu folk music. "Chu Cuisine," "Chu Tea," "Chu Spirits," and "Chu Music" came together, enabling Chinese and foreign guests to savor Hubei on the palate while deepening their appreciation of Jingchu culture. More than a culinary feast, it was a cultural showcase that built a warm, flavorful bridge for comprehensive exchanges between Hubei and Tokyo.