A well-known chef on a TV show and a gourmet writer in South Africa, Zola Nene flew to Qingdao in May to receive an international award. In Beijing, she was invited to a South African food festival, where she taught her Chinese counterparts how to cook South African food. In return, she learned different Chinese ways of cooking noodles. She was ready to compare Chinese dumplings and those made by Zulus, and create a brand-new dish. What could it be?