Chinese Craftsman | A Confucian culinary legacy, refreshed in new era
More than 2,500 years ago, Confucius espoused the philosophy that "One should never tire of refining his food, nor of mincing his meat with care." Today, that ancient ethos comes alive in Qufu, the sage's hometown, where Italian sinologist Famularo Dario steps into the Jiurutang restaurant to meet Kong Fancheng, a bearer of the intangible cultural heritage of Kong-family Cuisine. Over a meticulously prepared banquet, the young scholar savors a living embodiment of Confucian culture.