Festival de la cocina dominicana en China – Décimo-octava y última cena

Festival de la cocina dominicana en China 

Décimo-octava cena – ¡Llegamos!

Ensalada de camarones

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Ensalada de camarones

¡Y llegamos al final! Acabamos de servir nuestra décimo-octava cena y ha sido memorable. Tuvimos funcionarios municipales de la provincia de Shangdong, del Comité de Turismo y Desarrollo de Yantai, y los funcionarios más importantes de la Universidad Internacional Vellas U3A, de la red más grande de universidades U3A del mundo, con más 30,000 universidades sólo en China.

Hicimos un cariño final con el plateado de la ensalada fría de camarones y creo que nos quedó muy bonito.

en el plateado de la ensalada de camarones

Al final de la cena hicimos un brindis con excelente ron dominicano Barceló Imperial, que fue recibido con mucho placer.

Con esta, nuestra décimo-octava cena (18/18) concluimos el Festival de La Cocina Dominicana en China (Yantai, 2019)

El menú fue:

1. Ensalada frí­a de pasta de camarones 
2. Sancocho dominicano de 5 carnes.
3. Empanadas criollas. 
4. Rabo encendío y moro de habichuelas rojas con coco y arepitas de maíz (las famosas)
5. Flan de auyama, coco y ron con manzanas glaseadas y una reducción de pitajaya (Dragonfruit)

Les comparto las fotos:

en el plateado de la ensalada de camarones

Ensalada de camarones

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Ensalada de camarones

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Compartiendo el ron con el Sr. Moon

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Compartiendo el ron con el Sr. Moon

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Rabo encendío

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El Sr. Wang brinda con Barceló Imperial

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El profesor Vellas explica las particularidades del ron

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El profesor Vellas explica las particularidades del ron

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Barceló Imperial

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La sous chef con nuestra liaison Sophy Liu

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Les comparto los enlaces a toda la serie de cenas: