Spice Temple’s Executive Chef Andy Evans travelled through China’s regional markets in October 2025 to understand how daily food culture shapes restaurant cuisine. This research journey through Chinese markets revealed the direct connection between fresh morning produce and what appears on dinner tables across the country.
Hehuachi Fresh Produce Markets
In Changsha, Chef Andy explored the Hehuachi Fresh Produce Market, a lively centre of the city’s everyday food culture. Moving through the busy aisles, he sampled Chinese street food, freshly baked breads, and looked through stalls lined with dried spices that reflect Hunan’s bold, aromatic style.
Daily Freshness and Local Ingredients
The market also offered an impressive selection of locally foraged mushrooms, along with sections dedicated to live seafood and neatly prepared cuts of meat. The visit gave Chef Andy a clear look at how central freshness, variety, and daily craftsmanship are to the way Changsha cooks and eats.
The emphasis on freshness and seasonal variety at Hehuachi demonstrated why daily ingredient quality matters – a principle that guides Spice Temple Sydney’s approach to sourcing premium produce.
Experience the regional flavours that inspired Andy on his journey through China, brought to life in the Peony Banquet – available from October 27th for a limited time only at Spice Temple Sydney.
