Global EditionASIA 中文双语Français
Home / Travel / Restaurants

Dishing up a taste of the culture

By Li Yingxue | China Daily | Updated: 2022-11-24 08:40
Share - WeChat
Signature dishes of Sichuan cuisine include golden thread noodles.[Photo provided to China Daily]

Sichuan cuisine is a melting pot of different influences with rich historical and ideological connotations, Li Yingxue reports.

When Lan Guijun was born in Chengdu, Sichuan province, in 1965, the steamed Chinese cabbage in supreme soup, one of the most renowned local dishes, had already made a name for itself at a state banquet in China.

Now, with over four decades' experience of cooking Sichuan cuisine, Lan still makes the soup in the traditional way and uses it in his signature dish, golden thread noodles.

The dough used to make the noodles is mixed with egg yolks to give them a golden color. Lan sits on top of a long piece of bamboo, under which sits the dough. He adds his weight to the bamboo to ensure the dough is flattened paper-thin. He then uses a 1.5-kilogram knife to cut it into fine threads.

1 2 3 4 5 6 7 8 9 Next   >>|
Most Popular
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349