Prince Sivalo Mahlangu Praises China’s Unique Blend of Traditional and Modern Cuisine
Acclaimed chef and food practitioner Prince Sivalo Mahlangu has described his recent visit to China as an eye-opening cultural and culinary experience, highlighting how the country has managed to preserve centuries-old traditions while embracing modern innovation. Mahlangu travelled to Beijing and Chengdu from August 27 to September 9 to participate in the Seminar on Art Innovation and Management under the Global Civilisation Initiative. The seminar brought together participants to explore the relationship between culture, creativity, innovation and management, with Mahlangu taking part as a panellist. Beyond his responsibilities at the seminar, the chef had an opportunity to experience Chinese culture, traditions and cuisine first-hand. His visit gave him new perspectives on how cultural heritage can remain relevant while adapting to contemporary life.
Mahlangu said one of the most striking aspects of his visit was the way Chinese culture is integrated into everyday life. He observed that cultural heritage was not treated simply as something preserved in museums or remembered through historical accounts. Instead, he saw traditions being practised and adapted within modern society. This balance between preservation and innovation particularly resonated with him as a chef and cultural practitioner. He said the experience gave him valuable lessons that he could carry into his own work. His observations also demonstrate how food can provide a direct connection to history, identity and cultural expression.
The seminar was organised by the Central Academy of Culture and Tourism Administration, with Mahlangu participating as a panellist. His involvement placed him in an environment where cultural exchange formed an important part of the experience. While his professional responsibilities centred on art, innovation and management, his time in China also allowed him to explore the country’s diverse cultural landscape. Beijing and Chengdu offered different settings through which he could experience aspects of Chinese heritage and contemporary life. The combination of professional engagement and cultural exploration made the trip particularly significant for the Zimbabwean chef.
Mahlangu expressed particular admiration for the pride that Chinese people have in their history and cultural traditions. He described his experience as an opportunity to see how heritage could remain deeply rooted while also being incorporated into modern society. For a chef, this approach has direct relevance because food traditions often develop over generations while continuing to evolve with changing tastes, techniques and lifestyles. Mahlangu’s observations suggest that culinary heritage does not necessarily have to remain unchanged in order to retain its cultural value. Instead, traditional knowledge can provide a foundation for innovation without losing its connection to history.
Chinese cuisine was one of the major highlights of Mahlangu’s visit. He had the opportunity to explore the country’s eight major regional culinary traditions, namely Sichuan, Cantonese, Shandong, Jiangsu, Zhejiang, Fujian, Hunan and Anhui cuisine. Each regional tradition has developed its own ingredients, cooking methods, flavours and cultural influences over many generations. Experiencing this diversity gave Mahlangu a broader understanding of the scale and complexity of Chinese food culture. His exploration also reinforced the idea that describing Chinese cuisine as a single style fails to capture the variety found across the country.
Chengdu was particularly relevant to Mahlangu’s culinary exploration because of its strong food culture and association with Sichuan cuisine. Sichuan food is widely recognised for its distinctive use of chilli and Sichuan pepper, as well as its complex combinations of flavour and aroma. The wider Chinese culinary tradition extends far beyond these familiar characteristics, however, with regional cuisines offering different approaches to ingredients, preparation and presentation. Mahlangu’s exposure to several regional traditions allowed him to see how geography and history have shaped Chinese cooking. For a food practitioner, such exposure can provide ideas for developing new dishes while respecting the traditions that inspired them.
The cultural exchange was not one-sided, as Mahlangu also used the opportunity to share aspects of Zimbabwean culture with his Chinese hosts. He said the warmth and hospitality he experienced in Beijing and Chengdu created an open environment for exchanging perspectives. Food played an important role in that exchange because culinary traditions can communicate cultural identity without requiring people to share the same language or background. By discussing Zimbabwean cuisine alongside Chinese traditions, Mahlangu helped create a broader conversation about the role of food in preserving heritage. The experience therefore became both a learning opportunity and a chance to showcase Zimbabwean cultural richness.
Mahlangu’s experience also highlights the growing importance of cultural exchange between African and Asian communities. Zimbabwe has its own diverse food traditions, ingredients and cooking practices that form part of the country’s cultural identity. Sharing these traditions internationally can introduce new audiences to Zimbabwean cuisine while creating opportunities for chefs to learn from other culinary cultures. Exchanges of this nature can also encourage practitioners to examine their own traditions from new perspectives. For Mahlangu, the experience in China appears to have strengthened his interest in exploring how heritage and innovation can work together within his own professional practice.
His appreciation extended beyond food to China’s wider cultural traditions. Mahlangu said that experiencing traditional festivals and customs first-hand helped him understand how centuries of heritage continue to feature in everyday life. He also developed a particular interest in China’s tea culture, which has a long history and remains an important part of social and cultural life. His interest in returning to China reflects the depth of what he encountered during the visit. Rather than viewing the trip as a single cultural experience, he sees it as the beginning of a deeper exploration of Chinese food history and traditions.
Mahlangu said he would like to return to China to learn more about its culinary heritage and extraordinary tea culture. He also expressed interest in experiencing the Dragon Boat Festival in person and exploring the food traditions associated with the occasion. The festival has a long cultural history and is associated with customs that vary across different communities and regions. Experiencing such traditions directly could give the chef another opportunity to examine the relationship between food, history and cultural identity. His interest shows how international travel can influence a chef’s understanding of food beyond recipes and cooking techniques.
For Mahlangu, the China visit ultimately demonstrated that cultural preservation and culinary innovation can exist together. Traditional food practices can remain meaningful while chefs and communities find new ways to present, interpret and sustain them. His experience also showed the value of approaching international cultural exchange with curiosity and a willingness to learn. At the same time, sharing Zimbabwean traditions allowed the exchange to become a two-way conversation rather than a one-sided observation. As Mahlangu returns to his work as a chef and cultural practitioner, the lessons from Beijing and Chengdu may continue to shape how he approaches food, heritage and innovation. His experience provides a strong example of how cuisine can connect people across cultures while keeping traditional identity at the centre of modern culinary exploration.
