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
Smoked steamed pork with lotus leaf.[Photo provided to China Daily]

"The core of Sichuan cuisine is the perfect combination of its different flavors and different ingredients, which highlights both aspects in one dish," Xu says. "Sichuan chefs are not just good at making spicy food, but can use chili, pepper, ginger, garlic and many other seasonings well."

Xu has created two new flavors beyond the traditional 24 — one is green Sichuan pepper flavor and the other is pickle flavor.

Lan was named as one of the 10 inheritors of the national intangible cultural heritage "Sichuan cuisine cooking skills" in November last year, together with his mentor Zhang Zhongyou.

He says that he would like to inherit all the traditional cooking skills, as the only thing that changes is their tools. Speaking of innovation, Lan adds that, if a new dish resonates and becomes top local choice, then it's a successful creation.

|<< Previous 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